Monte Cristo Sandwich
….I made strawberry jam, so I decided to make a calorie bomb Monte Cristo sandwich. It’s a sweet and savory recipe that brings back memories from years ago. These days, more than anything, using healthy ingredients for a healthy taste is a top priority, and it’s been so long since I had a sandwich like this. Just once, I tried to stack it up with the same delicious taste as I used to have back in the old days, but I substituted breadcrumbs instead of frying the batter to make it a bit lighter. When you have leftover ham, you make sandwiches, a Monte Cristo. Yeah… Basically, it’s just the best ham, strawberry jam, and cheese sandwich ever! This recipe for a Monte Cristo sandwich will have you craving them breakfast, noon, and night. It’s an easy twist on the basic ham and cheese combination and oh so very satisfying. Plus, it’s the perfect place for leftover ham. Sometimes the Monte Cristo is served with preserves and topped with a dusting of powdered sugar, so I think breakfast is totally appropriate, don’t you? This sandwich really does make the most perfect savory and sweet combination with a just a bit of sweet added. It was the vivid taste of a new sandwich I had when I first came to the United States, where the outer layer was crispy and the inside was moist. My eyes widened with delight.
Servings: 2
Time: 30 minutes
Ingredients:
- 3 slices of white bread
- 4 slices of ham
- 3 slices of cheddar cheese
- 3 slices of Swiss cheese
- 2 tsp triple crunchy mustard
- 1.5–2 tbsp strawberry jam
- 2 eggs
- 1/4 cup milk
- 1 tsp sugar
- a pinch of sea salt
- 1 cup Panko breadcrumbs
- 3 tbsp avocado oil
- powdered sugar for serving
Cooking Instructions:
- Place a slice of bread on a work surface. Spread the strawberry jam onto the bread evenly.
2. Layer a slice of cheddar cheese, two slices of ham, a slice of Swiss cheese, 1 tsp of triple crunchy mustard, and a slice of bread. Spread strawberry jam on top. Repeat with another slice of cheddar cheese, two slices of ham, a slice of Swiss cheese, 1 tsp of triple crunchy mustard, and a final slice of bread.
3. Wrap it tightly and refrigerate for 1–2 hours to help it hold together.
4. Beat the egg together with the milk, sugar, and a pinch of sea salt.
5. After 1–2 hours, remove the wrapping from the sandwich and carefully slice around the edges of the sandwich.
6. Dip the sandwich into the egg mixture, ensuring it is fully coated, and then coat it evenly with breadcrumbs.
7. Heat a pan over medium-low heat and add the avocado oil to it.
8. Grill the sandwich slowly over low heat until it is golden brown on the outside and the cheese is melted and soft inside.
9. Place it on a cutting board. Cut it into four pieces and serve while still warm.
10. Serve it sprinkled with powdered sugar.
You can also view this recipe on instagram.
