Description
A classic Monte Cristo sandwich featuring layers of Swiss cheese, ham, and turkey between slices of brioche bread, dipped in an egg batter, pan-fried to golden perfection, and served with a dusting of confectioner's sugar and warm red currant jelly for a perfect balance of savory and sweet flavors.
Ingredients
Scale
Bread and Spreads
- 3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
- 1 teaspoon Dijon mustard
- 1/4 cup red currant jelly or seedless raspberry jam, plus 1 teaspoon, divided
Butter and Oil
- 2-1/2 tablespoons unsalted butter, divided
- 1/2 tablespoon vegetable oil
Cheese and Meats
- 2 slices Swiss cheese or shredded Gruyere (2 ounces)
- 2 slices ham (2 ounces)
- 2 slices turkey (2 ounces)
Egg Batter
- 1 large egg
- 1 tablespoon milk
- Pinch kosher salt
- Pinch ground nutmeg
Finishing
- Confectioner’s sugar, for dusting
Instructions
- Butter and Spread Bread: Soften 1 tablespoon of butter and very lightly butter one side of two slices of bread and both sides of the third slice. Spread Dijon mustard onto the unbuttered side of one slice 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 ham, the fully buttered slice of bread, turkey, the remaining 1 ounce of Swiss or Gruyere, and finally the jelly side down slice of bread. Trim crusts if desired.
- Press Sandwich: Loosely wrap the sandwich in plastic wrap and weigh it down with a grill press or skillet for 5 minutes to help it compact.
- Prepare Egg Batter and Dip: In a shallow dish, whisk together the egg, milk, salt, and nutmeg. Dip the sandwich into the egg mixture, allowing some batter to absorb into the bread, but not enough to let it fall apart.
- Cook Sandwich: Heat the vegetable oil and remaining butter together over medium heat (around 350 degrees F) in a skillet. Cook the sandwich about 4 minutes per side until golden brown and the cheese has melted. Transfer to paper towels to drain excess oil.
- Finish and Serve: Warm the remaining jam or jelly in a small saucepan or microwave. Dust the sandwich with confectioner’s sugar, slice in half, and serve with warm jelly on the side.
Notes
- Use brioche or challah for a tender, slightly sweet bread that complements the sandwich well.
- If you don’t have a grill press, place a heavy skillet on top of the sandwich when pressing.
- Adjust cooking time to ensure the cheese melts fully without burning the bread.
- Red currant jelly provides a traditional sweet contrast, but raspberry jam is a great substitute.
- To reduce fat, use less butter or substitute with a light cooking spray, though flavor and texture may be impacted.
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: 0.5 g
- Carbohydrates: 111 g
- Fiber: 3 g
- Protein: 53 g
- Cholesterol: 521 mg
