Monte Cristo (Print Version)
Ham, turkey, and Swiss tucked between French toast-style bread, dusted with sugar and dunked in raspberry jam.
# Ingredients:
→ Sandwich Basics
01 -
4 fat slices of white bread (thick ones work best)
02 -
4 slices Swiss cheese
03 -
4 slices turkey
04 -
4 slices ham
→ Eggy Dip
05 -
2 eggs, large size
06 -
Pinch of black pepper
07 -
60 ml milk
08 -
Pinch of salt
→ For Cooking & Serving
09 -
Powdered sugar for topping
10 -
2 tablespoons butter, unsalted
11 -
Raspberry jam for dipping
# Steps:
01 -
If you like, trim off the bread edges for that classic look. Stack a Swiss cheese slice, turkey, and a ham slice on a bread slice, then top with another bread. Press down a bit so everything sticks. Repeat—you're making two big sandwiches.
02 -
Grab a dish wide enough for dunking your sandwiches. Beat eggs, pour in the milk, chuck in salt and black pepper. Whisk until bubbly and well mixed.
03 -
Pop your skillet over medium heat. Throw in the butter so it melts and covers the whole bottom. Wait for it to be nice and hot.
04 -
Dip each sandwich into the eggy mix, making sure you coat both sides well. Let extra egg drip off. Slide them into the hot buttery pan. Fry each one on both sides till they're crispy and golden (about 3–4 minutes each). Want gooey cheese? Make sure it's melted before you finish.
05 -
Put the hot sandwiches on paper towels to soak up the butter. Give them about a minute to settle down. Dust the tops with a little powdered sugar. Cut each in half from corner to corner. Pile on plates and scoop some raspberry jam beside them. Eat right away!
# Notes:
01 -
Powdered sugar along with raspberry jam makes for that sweet-and-savory combo that stands out.
02 -
Using thick or even a little old bread keeps it from turning into mush after the egg bath.
03 -
Great any time, really—think brunch, lunch, even dinner.
04 -
Your egg coating should end up acting like French toast—not burnt, just cooked through and a little golden.