Monte Cristo Toast with Ham, Turkey and Cheese Recipe
Monte Cristo is the American answer to the French croque-monsieur – only dipped in egg like French toast and fried until golden. In the US it’s often served as a late weekend breakfast or brunch, sometimes even with a little cranberry or raspberry jam. It’s a hearty, slightly decadent sandwich that’s perfect when you have leftover cold cuts in the fridge after a holiday dinner.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
2
Ingredients
- sandwich bread - 6 slice
- ham thin slices - 80 g
- turkey roasted breast or deli meat, slices - 80 g
- yellow cheese e.g. gouda or cheddar - 4 slices
- egg - 2 piece
- milk - 60 ml
- mustard mild or Dijon - 1 tablespoon
- mayonnaise - 1 tablespoon
- butter for frying - 20 g
- salt for the egg mixture - 0.25 teaspoon
- black pepper freshly ground - 0.13 teaspoon
- powdered sugar optional for dusting - 1 teaspoon
- cranberry jam or raspberry, for serving - 2 tablespoon
Main Ingredient:
ham
Preparation
- In a small bowl, mix the mayonnaise with the mustard into a smooth sauce.
- Lay the bread slices out on a board. Spread a thin layer of the mayo-mustard sauce on two slices, top with slices of ham and half of the cheese. On the next two slices arrange the turkey and the remaining cheese. Cover each sandwich with a third slice of bread and press down gently with your hand.
- In a shallow dish, whisk the eggs with the milk, salt and pepper until the mixture is uniform and slightly frothy.
- Heat a large frying pan over medium heat. Add the butter and wait until it melts and starts to sizzle gently, but does not brown.
- Dip each sandwich in the egg mixture on both sides, as you would French toast. Let the bread soak well, but not so long that it falls apart.
- Transfer the sandwiches to the pan. Fry for 3–4 minutes on one side over medium heat, until the bottom is golden and slightly crisp. Carefully flip with a wide spatula and fry for another 3–4 minutes, until the other side is browned and the cheese inside is clearly melted.
- Transfer the cooked toasts to a board, wait 1–2 minutes, then cut each sandwich diagonally.
- If you like a slightly sweet version, lightly dust the top with powdered sugar. Serve immediately with cranberry or raspberry jam for dipping.
Storage
In fridge:
1 days
Freezing:
No
Leftover Monte Cristo toasts are best eaten the same day. If needed, reheat briefly in a dry pan over low heat or in the oven so the bread crisps up again; avoid microwaving, which makes them soggy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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