Description
A classic Monte Cristo sandwich combining savory ham, turkey, and melted Swiss cheese with a hint of sweetness from red currant jelly, all dipped in an egg batter and pan-fried to golden perfection. This sandwich is a flavorful blend of salty, sweet, and creamy textures, perfect for a decadent lunch or dinner.
Ingredients
Scale
Bread and Butter
- 3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
- 2-1/2 tablespoons unsalted butter, divided (European-style recommended)
Condiments and Spreads
- 1 teaspoon Dijon mustard
- 1/4 cup red currant jelly or seedless raspberry jam, plus 1 teaspoon, divided
- Confectioner’s sugar, for dusting
Cheese and Meats
- 2 slices Swiss cheese or shredded Gruyere (2 ounces)
- 2 slices ham (2 ounces)
- 2 slices turkey (2 ounces)
Egg Mixture
- 1 large egg
- 1 tablespoon milk
- Pinch kosher salt
- Pinch ground nutmeg
Cooking
- 1/2 tablespoon vegetable oil
Instructions
- Prepare Bread and Spreads: Soften 1 tablespoon of butter and very lightly butter one side of two slices of the bread, and both sides of the third slice. Spread Dijon mustard onto the unbuttered side of one slice of bread, and 1 teaspoon of jam or jelly onto the unbuttered side of the final slice.
- Assemble Sandwich: Layer 1 ounce of Swiss or Gruyere cheese on top of the Dijon mustard slice, followed by the ham, the fully buttered slice of bread, the turkey, another ounce of Swiss or Gruyere, and finally the remaining slice of bread with the jelly side down. Trim crusts if desired.
- Press Sandwich: Loosely wrap the sandwich with plastic wrap and weigh it down with a grill press or heavy skillet for 3-5 minutes to meld the flavors and compress the sandwich slightly.
- Dip in Egg Mixture: In a shallow dish, whisk together the egg, milk, salt, and nutmeg. Dip the sandwich into this mixture just until some liquid is absorbed and the bread is moistened but not soggy or falling apart.
- Cook Sandwich: Heat vegetable oil and the remaining butter together over medium heat (approximately 350 degrees F) in a skillet, preferably cast iron. Cook the sandwich for 3-4 minutes on each side until golden brown and the cheese has melted. Drain on paper towels to remove excess oil.
- Serve: Warm the remaining teaspoon of jam or jelly in a small saucepan or microwave. Dust the cooked sandwich with confectioner’s sugar, slice it in half, and serve with the warm jelly on the side.
Notes
- European-style butter such as Kerrygold or Plugra is recommended for richer flavor.
- You can substitute Swiss cheese with Gruyere or other mild melting cheeses.
- Trimming the crusts is optional but helps make the sandwich neater.
- Pressing the sandwich helps the layers meld together for better flavor and easier handling.
- If you prefer, use seedless raspberry jam instead of red currant jelly for a similar sweet contrast.
- Cooking temperature is key; too hot will burn the bread before the cheese melts, too low will make the sandwich soggy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 1382 kcal
- Sugar: 43 g
- Sodium: 1456 mg
- Fat: 80 g
- Saturated Fat: 45 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 111 g
- Fiber: 3 g
- Protein: 53 g
- Cholesterol: 521 mg
