Monte Cristo Sandwich

January 11 2017 – Bev Lightell

The Monte Cristo is one of the more elegant of the toasted cheese sandwiches. Omit the turkey and it becomes a Monte Carlo.

  • 12 Slices firm-textured white bread
  • Mayonnaise
  • 12 Slices Swiss cheese, each about 1/8" thick
  • 6 Slices Cooked Ham, each 1/8 to 1/4" thick
  • 6 Slices Cooked Turkey, each 1/8 to 1/4" thick
  • 3 Eggs
  • 1/4 C Half-and-half, light cream, or milk
  • Dash of salt
  • 3 to 5 T Butter or Margarine
  • Powdered Sugar
  • Parsley Sprigs
  • Red Currant Jelly

Thinly spread one side of each bread slice with mayonnaise. Then assemble 6 sandwiches, using 2 slices of cheese, one slice of ham, and one slice of turkey for each sandwich. Trim bread crusts and filling with a sharp knife, making the edges of sandwiches even; cut each sandwich in half diagonally.

In a shallow dish, beat eggs, half-and-half, and salt until blended. Place sandwiches in mixture and turn to coat; then let stand, turning occasionally, until all liquid is absorbed. Melt about 3 tablespoons of the butter in a wide frying pan over medium heat. Add as many sandwiches as will fit without crowding; cook, turning once, until lightly browned on both sides. Remove from pan. Repeat with the remaining sandwiches, adding more butter to the pan as needed.

Place the sandwiches on an un-greased baking sheet and bake in a 400° oven until the cheese is melted (3 to 5 minutes). Dust with powdered sugar and garnish with parsley sprigs. Serve hot, accompanied with jelly. 

Makes 6 Sandwiches.


Tagged: cheese, recipe, Sandwich, Swiss


Leave a comment

All blog comments are checked prior to publishing