Monte Cristo Sandwich
Servings 2
Equipment
- Large skillet
Ingredients
Egg Mixture:
- 2 eggs very well beaten
- 2 tbsp milk or half and half
- Pinch of cinnamon
- Sea salt and freshly cracked black pepper to taste
Ham and Gruyere Sandwich:
- 4 pieces of thick white or sourdough bread
- Dijon mustard to taste
- Mayonnaise to taste
- Ham slices to taste (I used 2 per sandwich but feel free to use more!)
- ½ cup Gruyere cheese shredded, or more to taste (shredded cheese melts easier)
- 1 tbsp butter
For Serving:
- Powdered sugar
- Homemade raspberry freezer jam or other berry or stone fruit jam
Instructions
- Make the egg mixture by beating the eggs, milk, cinnamon, sea salt, and freshly cracked pepper, to taste, until very well combined; set aside until needed.
- Prepare the sandwich by spreading a light layer of Dijon mustard on a slice of bread. Spread a light layer of mayonnaise on another slice of bread.
- Layer the ham on one slice of the bread. Divide the shredded Gruyere cheese on top of the ham and the second slice of bread; gently press down with our hand, then top one slice of bread on top of the other.
- Heat the butter in a large skillet over medium heat.
- Dip both sides of the sandwich in the well-whisked egg mixture then place into the hot skillet.
- Cook the Monte Cristo sandwich for about 3-4 minutes per side until the sandwich is golden brown and the cheese is melted.
- Serve with raspberry freezer jam on the side. Dust the top with powdered sugar and serve immediately. Enjoy!