Monte Cristo sandwiches
Ham, turkey and Swiss sandwiches dipped in egg and pan-fried in butter like French toast, dusted with powdered sugar and served with raspberry jam.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 790 kcal
Ingredients
Method
Spread 2 slices of bread thinly with mustard, if using. Layer each with a slice of Swiss, half the ham, half the turkey and another slice of Swiss, then top with the remaining bread and press down firmly.
Whisk the eggs, milk and salt in a shallow dish wide enough to fit a sandwich.
Melt the butter in a large nonstick skillet over medium-low heat until foaming. Dip each sandwich in the egg for a few seconds per side, letting the excess drip off, and lay it in the pan.
Cover with a lid and cook until the bottom is deep golden brown.
Flip carefully with a wide spatula and cook uncovered until the second side is golden, the egg is set at the edges and the cheese has melted inside.
Cut in half, dust with powdered sugar through a small sieve and serve hot with the raspberry jam on the side for dipping.
Tips
- Keep the heat at medium-low and use the lid at first. It gives the cheese time to melt before the eggy crust gets too dark.
- Day-old bread soaks up the egg without going soggy.
- For a restaurant-style version, deep-fry it, but pan-frying is quicker and much less messy at home.
