Monte Cristo Sandwich
Ham, turkey and Swiss cheese sandwich battered like French toast and pan-fried, dusted with icing sugar and served with jam for dipping. The American 1960s diner showstopper that's still iconic.
25 minEasy~549 kcal / servingAmerican
Contains glutenContains dairyContains eggs
Nutrition
549 kcal
Calories
37 g
Protein
54 g
Carbs
21 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains eggs
Ingredients · per serving
- ½ medium Lemon
- 1 medium Sweet potato
- to taste Black pepper
- 1 tbsp Olive oil
- 2 large Egg
- 1 pinch Nutmeg
- 80 g Cooked turkey
- 4 tbsp Raspberry jam
- 4 thick slices Brioche bread
- 30 g Butter
- 80 g Mixed salad leaves
- 1 tbsp Dijon mustard
- 120 g Swiss cheese
- 2 tbsp Icing sugar
- to taste Salt
- 80 g Cooked ham
- 60 ml Whole milk
Instructions
- Lay out 4 slices of brioche bread. Smear Dijon mustard on 2 of the slices (these are the bottoms).
- Build each sandwich: bottom slice (with Dijon), 2 slices Swiss cheese, 2 slices ham, 2 slices turkey, 2 more slices Swiss cheese, top slice.
- Press the sandwiches firmly together with your palm.
- Make the batter: whisk eggs, milk, salt, pepper and a pinch of nutmeg in a wide shallow bowl.
- Heat 30g butter in a wide non-stick pan over medium-low heat.
- Dip each sandwich in the egg batter, turning to coat both sides AND the edges (let it soak briefly so the bread absorbs).
- Lay the sandwiches in the pan. Cook 3-4 min per side until deep gold and the cheese has melted (press gently with a spatula). Lower the heat if browning too fast.
- Lift onto warm plates. Dust generously with icing sugar through a small sieve. Plate with a ramekin of raspberry jam for dipping (yes, dip), and a side salad of mixed leaves tossed with olive oil and lemon. Sweet potato chips also alongside.
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