How to Make a Classic Monte Cristo Sandwich – Easy Recipe

  

I had cooked an old-fashioned ham for my family just prior to Thanksgiving. It was very much enjoyed. I did send half of it home with my sister, but that still left me with a fair bit to use up myself.

One day I decided to make a Classic Monte Cristo Sandwich for my lunch/lupper. I had not had one of these in a very long time.  (Am I the only one who wants to say Crisco instead of Cristo?  That is such a struggle for me.)

A Monte Cristo sandwich is a very North American version of a Croque Monsieur. A fancy hot toasted ham and cheese sandwich, taken one step further by dipping it in egg just like you would French Toast, prior to browning in butter.

In short, it is the best toasted Ham and Cheese Sandwich ever!

 

Easy to make and more than a little bit decadent, they are usually dusted with some icing sugar and served warm with strawberry jam for dipping.  In for a penny, in for a pound I always say!

This was a great way to use up some of my leftover baked ham. Quick, easy to make and oh-so-tasty!!  This went down a real treat.  I didn't have anything on the side. The sandwich itself was more than enough for me. You could enjoy it as a breakfast or brunch dish with some crisp hash browns on the side.  Or as is for lunch with a few crisp veggie sticks on the side.  For supper with some soup, etc.(minus the icing sugar and jam of course!)  There is really no wrong way to enjoy this sandwich. 

I promise you that!

 

INGREDIENTS NEEDED

TO MAKE A

CLASSIC MONTE CRISTO SANDWICH

There is nothing complicated or out of the ordinary required. Just simple, wholesome ingredients that are very easy to find.

• 2 large eggs
• a pinch each of salt and white pepper
• 4 slices of sturdy type of white bread (I used Texas Toast)
• 2 TBS Dijon mustard
• 2 TBS good quality mayonnaise
• 1/2 pound (227g) thick sliced baked ham
• 1 ounce (30g) grated Gruyere Cheese
• 1 ounce (30g) grated white cheddar cheese
• 2 TBS butter

To serve:

• strawberry jam
• sifted icing sugar

 

I guy my eggs at a local farm up the mountain from where I live. They are free range and organic. I like them.

I use white pepper because I like the flavor note it lends to the sandwich. Feel free to use black.

I used Texas Toast Bread. Use any bread that is thick and sturdy enough to hold up to dipping the sandwiches without it falling apart.

I used leftover baked ham. It was cut into 1/4-inch thick. Slices. You can use deli-ham if you wish, but you will want to make sure you have a nice thick layer of ham.

I used a combination of Gruyere and white cheddar.  The only consideration in what cheese to use is that it have a nice flavor and great melting properties.

 

HOW TO MAKE

A

CLASSIC MONTE CRISTO SANDWICH

These are a lot easier to make than one might suppose.  

1. Beat the eggs in a shallow pasta bowl. Add some salt and white pepper. (I used a serving sized pasta bowl. You want the bowl to be large enough to hold one sandwich in one layer comfortably.)
2. Lay out your bread slices and spread one side of half of them with the Dijon mustard and one side of the other half with the mayonnaise. (I make sure that they will fit together perfectly when placed back together. I am not sure how to explain this. I put the slices of bread back together the same way I opened them out.)
3. Assemble the sandwiches as follows. Mustard side up bread, ham, both cheeses and mayo side down bread. Slightly compress. (Don't compress too heavily. You just want everything to stick together so that you can dip the sandwiches without them falling apart.)
4. Melt the butter in a large skillet over medium heat. Once it starts to foam cook the sandwiches. (Once the butter begins to foam it will be the right temperature for frying.)
5. Dip the sandwiches, one at a time, coating each side, into the beaten egg and place into the skillet. (Use a skillet that is large enough so that you don't have to crowd them into the skillet. Much easier to flip that way.)
6. Pan grill for 3 to 4 minutes per side, until golden brown and the cheese has melted. (Don't be in a rush. Timings are only guidelines. It may take longer.)
7. Dust with icing sugar, cut in half on the diagonal and serve each sandwich hot with a small bowl of strawberry jam for dipping. (These are delicious!!)

 

HINTS, TIPS & VARIATIONS

Here are a few hints, tips and variations to help you out.

• Use a cast iron skillet for a lovely crisp outside and golden color.
• Don't be in a rush to brown the sandwiches. You want the cheese to melt and for them to be well heated through with the cheese nicely melted.
• Don't like ham? Use deli, smoked, or sliced turkey in its place.
• For a spicy version stir some chopped candied jalapenos into the cheese.
• Serve with Sweet Chili sauce for dipping.
• Vary the kind of cheese used if you wish. Do bear in mind it should be a melty cheese. Gouda is also nice as is Jack cheese.
• Use pepper jelly instead of mustard or mayonnaise for a sweet and spicy touch.

 

FREQUENTLY ASKED QUESTIONS

DO I HAVE TO USE THICK CUT LEFTOVER ROAST HAM?

Not at all. Feel free to use sliced Deli-ham. Just make sure that you are generous with the amount used. 

CAN I USE REGULAR YELLOW MUSTARD?

Absolutely. I use Dijon because I love the mellow flavor and mild heat that it brings to the table. I find regular yellow mustard to be a bit too vinagery for my taste.

MUST I USE WHITE BREAD?

White bread is traditional, but you can use whatever bread you enjoy. It should be thick and it should be sturdy enough to stand up to the filling.

DO I HAVE TO DUST IT WITH ICING SUGAR PRIOR TO SERVING?

Not at all. This is a matter of taste. We like them this way, but you do you.

DO I HAVE TO SERVE THESE WITH STRAWBERRY JAM FOR DIPPING?

Not at all. I know many people who enjoy these dipped in or drizzled with honey or maple syrup. I know many others who enjoy them just plain.

CAN THESE BE MADE AHEAD OF TIME?

You can certainly assemble these ahead of time, without dipping or frying. Fill and then wrap in cling film or foil. You can keep them in the refrigerator for up to two days.  Dip and fry right before you want to serve them.

 

A FEW OTHER

HOT SANDWICHES TO CONSIDER

I don't know about you, but, I am always up for a hot sandwich. I have never really met a hot sandwich I have never liked!  They make a great lunch or simple supper. They are also great for entertaining. Prepare to fall in love.

SLOW COOKER DRIP BEEF SANDWICHES -You can't beat the ease of a hot sandwich where you put the ingredients for the filling into the crockpot in the morning and let them slow cook all day until they melt in the mouth. These are delicious, with buttery toasted buns, melt in the mouth beef, which has been spiced beautifully with the juice and flavor of the pepperoncini, the sweetness of the caramelized onions and that melty cheese.  Each mouthful holds a burst of delicious flavors that I just know you will also enjoy! 

HOT ITALIAN HOAGIES - I wish I could tell you how many times I have made these delicious hot sandwiches.  They were something I used to make for the missionaries when they would come for supper in the U.K. A little taste of home. They are quick and very simple to make. As easy as layering simple ingredients into split fresh buns and baking in the oven.  The sub buns are spread with a parmesan garlic butter before laying with a selection of Italian Cold Cuts, spicy pickles and some cheese.  Baked in the oven until everything is heated through and the cheese all melty, nothing goes down better!  These are quite simply fabulous!

  

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Yield: 2 servings

Author: Marie Rayner

Monte Cristo Sandwhich

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Ham and cheese, "French Toasted." Dusted with icing sugar and served with some strawberry jam for dipping. Breakfast, lunch, dinner? You decide. It really shouldn't be but, it's delicious no matter when!

Ingredients

• 2 large eggs
• a pinch each of salt and white pepper
• 4 slices of sturdy type of white bread (I used Texas Toast)
• 2 TBS Dijon mustard
• 2 TBS good quality mayonnaise
• 1/2 pound (227g) thick sliced baked ham
• 1 ounce (30g) grated Gruyere Cheese
• 1 ounce (30g) grated white cheddar cheese
• 2 TBS butter

To serve:

• strawberry jam
• sifted icing sugar

Instructions

1. Beat the eggs in a shallow pasta bowl. Add some salt and white pepper.
2. Lay out your bread slices and spread one side of half of them with the Dijon mustard and one side of the other half with the mayonnaise.
3. Assemble the sandwiches as follows. Mustard side up bread, ham, both cheeses and mayo side down bread. Slightly compress.
4. Melt the butter in a large skillet over medium heat. Once it starts to foam cook the sandwiches.
5. Dip the sandwiches, one at a time, coating each side, into the beaten egg and place into the skillet.
6. Pan grill for 3 to 4 minutes per side, until golden brown and the cheese has melted.
7. Dust with icing sugar, cut in half on the diagonal and serve each sandwich hot with a small bowl of strawberry jam for dipping.

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