Description
A classic Monte Cristo sandwich featuring layers of Swiss cheese, ham, turkey, and a touch of sweetness from red currant jelly. This rich, melty grilled sandwich is dipped in an egg mixture and cooked to golden perfection, dusted with confectioner’s sugar, and served with warm jelly on the side.
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
- Confectioner’s sugar, for dusting
Dairy and Proteins
- 2-1/2 tablespoons unsalted butter, divided (European-style like Kerrygold or Plugra recommended)
- 2 slices Swiss cheese or shredded Gruyere (2 ounces)
- 2 slices ham (2 ounces)
- 2 slices turkey (2 ounces)
- 1 large egg
- 1 tablespoon milk
Seasonings and Cooking Fat
- Pinch kosher salt
- Pinch ground nutmeg
- 1/2 tablespoon vegetable oil
Instructions
- Prepare the 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 of bread. 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 remaining slice.
- Assemble the Sandwich: Layer 1 ounce of Swiss or Gruyere cheese on top of the Dijon mustard slice, followed by the ham slices, then the fully buttered bread slice, then the turkey slices, another 1 ounce of Swiss or Gruyere, and finally the jam-coated slice of bread, jelly side down. Trim crusts if desired.
- Press the Sandwich: Loosely wrap the sandwich with plastic wrap and weigh it down with a grill press or skillet for 3-5 minutes to meld the layers together.
- Prepare Egg Mixture and Dip: In a shallow dish, whisk together the egg, milk, salt, and nutmeg. Dip the sandwich into the mixture until some egg absorbs into the bread but it remains intact and not falling apart.
- Cook the Sandwich: Melt the remaining butter and vegetable oil together in a skillet over medium heat (about 350 degrees F). Cook the sandwich 3-4 minutes per side, until golden brown and the cheese has melted. Transfer to paper towels to drain excess oil.
- Warm the Jelly and Serve: Heat the remaining teaspoon of jelly in a small saucepan or microwave until warm. Dust the sandwich with confectioner’s sugar, slice in half, and serve with the warmed jelly on the side.
Notes
- Using European-style butter enhances flavor and browning.
- Pressing the sandwich before cooking helps it stay together and melt evenly.
- Be careful not to over-soak the bread in the egg mixture to prevent sogginess.
- Trimming crusts is optional but creates a neat presentation.
- Serve immediately for the best texture and flavor.
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
