Monte Cristo Sandwich
This recipe for a Monte Cristo Sandwich found its way into American cookbooks as far back as the 1930’s. It became very popular in California in the 1950’s. This sandwich is a variation of the French sandwich, Croque Monsieur.
Traditionally, the Monte Cristo Sandwich is dipped in batter then deep fried. This recipe is grilled, which is another popular way of making it.
I like to grill it since it does significantly cut down on the fat without sacrificing the taste. I used Swiss cheese but I have seen some recipes that use gouda….the choice is yours.
You can substitute milk for the heavy cream... but the cream adds a wonderful richness to the batter.
This is a truly delicious sandwich recipe to make when you want to make a sandwich special. Serve it with soup and you have a quick and delicious weeknight dinner.
Recipe: Monte Cristo Sandwich
All you need:
4 slices white bread
Margarine or butter for spreading
4 slices Swiss cheese
6 slices deli ham
6 slices deli turkey
3 eggs, slightly beaten
3 tablespoons heavy cream
Pinch of salt
¼ teaspoon nutmeg
½ teaspoon granulated sugar
½ teaspoon vanilla
2 tablespoons butter
Powdered sugar for garnish
Seedless raspberry syrup
All you need to do:
In a small bowl, beat together the eggs, heavy cream, nutmeg, vanilla, salt and granulated sugar.
Pour the egg mixture into an 8x8 baking dish or any other flat dish (this will be used to dunk the sandwiches).
Assemble the sandwiches by thinly spreading margarine on each slice of bread.
Lay one slice of Swiss cheese on each slice of bread.
Lay the ham on 2 slices of bread (3 slices each).
On top of the ham, lay 3 slices of turkey.
Put the two slices of bread with the Swiss cheese only on top of the turkey to make the sandwich.
Heat a skillet on medium high.
Melt 1 tablespoon butter …making sure the butter coats the griddle.
Quickly dip one of the sandwiches in the egg mixture. Turn over and dip the other side. You do not want to leave the sandwich in the egg mixture long or it will get mushy.
Place the sandwich on the hot griddle.
Cook until the bottom is golden … then flip and cook the other side until golden.
When both sides are golden… remove to a serving plate …cut in half.
Sprinkle with powdered sugar and serve with seedless raspberry syrup dipping sauce.
Repeat steps with the other sandwich… adding butter to the griddle as needed.
Makes two sandwiches.
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