Monte cristo recipe

Monte cristo recipe

Published: April three, 2018 | Last updated: July 31, 2019 | by Amanda Biddle 15 Comments

This indulgent Monte Cristo Sandwich Recipe layers ham, turkey, and Swiss cheese with custard-soaked brioche. Pan-fried until golden and served with powdered sugar and jelly for dipping, this is the ultimate in sweet-savory brunch comfort foods.

What do you do when you can’t make up your mind in between turkey and ham for a sandwich? Use them the two, of program!

Sweet, salty, cheesy, and buttery, this pan-fried Monte Cristo sandwich recipe is the greatest of all the worlds. This is a rich indulgence for when you’re craving one thing warm and comforting.

Like my Turkey Tetrazzini recipe and Split Pea Soup with Ham, Monte Cristo sandwiches are also a excellent way to use up additional turkey and ham soon after a vacation dinner. With sandwiches like these on the menu, leftovers don’t have to be dull!

What is a Monte Cristo?

The initial time I had a Monte Cristo sandwich was at a New Jersey diner at brunch, and I fell in love. The sandwich is fundamentally a cross in between a meaty grilled cheese and French Toast. If you adore a sweet-savory combo, this is the sandwich for you!

Recipes fluctuate, but Monte Cristo sandwiches are most often created as triple deckers with ham, turkey, and Swiss cheese. The assembled sandwich is then dipped into an egg batter and either pan fried or deep fried right up until golden.

Monte Cristo sandwiches are usually dusted with powdered sugar and served with jam or jelly on the side. Sweet-tart red currant jelly is traditional, but other jams and preserves, like raspberry, can be substituted.

Want to study much more about the origins of this delightful sandwich? Verify out Monte Cristo Sandwich History from What’s Cooking America.

How to Make a Monte Cristo Sandwich

Producing a Monte Cristo is as easy as generating a grilled cheese or French Toast, but a few assembly guidelines will aid you make the most regularly delightful sandwiches every time.

What Sort of Bread is Ideal for this Monte Cristo Sandwich Recipe?

I like to use day-outdated brioche or challah, sliced 1/2-inch thick. You want a bread that has some density to it so that it can stand up to the custard and fillings. I discover that airy white breads fall apart as well simply.

When assembling this Monte Cristo sandwich recipe, you can either select to trim the crusts from your bread or leave them intact. Most brioche and challah loaves have soft enough crusts that they don’t detract from the texture of the fried sandwich. In my expertise, leaving these crusts on also helps make the sandwich sturdier in the pan.

If you’re utilizing a bread with a specifically hefty or crusty exterior, trimming the sandwich need to be considered.

Assembling the Sandwich

When layering the meats and cheeses, it’s ideal to commence and finish with cheese. This will serve as “glue” of kinds against the bread, and aid the complete sandwich remain together in the pan. I like to weight the sandwich with a grill press or skillet for about five minutes prior to dipping into the egg custard to gently compress the layers.

The custard itself is a simple blend of egg with a tiny bit of milk. In a non-traditional twist, I like to include a pinch of nutmeg, which complements all of the flavors in the sandwich nicely.

It’s essential not to oversaturate the bread with the custard. Really lightly spreading the bread with softened butter prior to dipping it in the egg mixture will generate a barrier that enables it to soak up just the proper amount of the liquid.

I also like to lightly butter the piece of bread in the middle of the sandwich, both to assist the ingredients stick to it in the course of assembly, and give it further taste, considering that the custard will not soak into that slice.

Frying and Serving a Monte Cristo Sandwich

Many Monte Cristo sandwich recipes contact for deep frying, but I adore them greatest pan-fried. For the best final results, I like to cook them in a cast iron pan with butter and a little vegetable oil. Cast iron is this kind of a amazing conductor of heat, and it really fries up a perfectly golden sandwich.

Right after frying, I drain the sandwiches on paper towels to soak up any residual butter. Then, just dust them with powdered sugar, slice, and serve with a modest bowl of warmed jam, jelly, or preserves on the side.

As you consume the sandwich, you can both drizzle the jelly in excess of the leading, or dip it into the bowl with each and every bite. If that isn’t the greatest sweet and savory bite, I don’t know what is!

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