Step up your sandwich game with our Monte Cristo. This handheld is layered with ham and Gruyère, battered, and griddled until melty.
- 2 large eggs
- 1/2 cup whole milk
- Pinch salt
- 12 slices sturdy white bread, such as brioche
- 4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard (optional)
- 2 1/2 cups shredded Gruyère cheese (or 8 slices)
- 1 pound thinly sliced deli ham
- 2 tablespoons unsalted butter
- Powdered sugar, for serving
- 1 cup raspberry jam, warmed
- In a shallow bowl or dish, whisk the eggs, milk, and pinch of salt together until combined.
- On a work surface or cutting board, lay out 4 pieces of the bread and evenly spread with half of the mayonnaise and mustard. Top each with 1 slice or about an eighth of the shredded Gruyère and a quarter of the sliced ham.
- Top the ham with 1 more slice of bread and then divvy up the remaining ham followed by the cheese. Spread the remaining mayonnaise and mustard on the last 4 slices of bread and place them (mayo side-down) on top of the cheese.
- Firmly press down on each sandwich, then quickly dip each side into the egg and milk mixture, making sure to just coat the bread (not soak it).
- Melt the butter in a large skillet or cast iron pan placed over medium heat.
- When the butter begins to foam and sizzle, add the sandwiches to the skillet, working in batches if necessary so you don’t crowd the pan. Cook each sandwich until the bread is golden-brown and toasted and the cheese is melted, about 2-3 minutes on the first side and 1-2 minutes on the second.
- Remove from the pan and slice the sandwiches. Dust with powdered sugar and serve with warm raspberry jam.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Meat
- Method: Pan-frying
- Cuisine: Sandwich
Keywords: sandwich, monte cristo, ham, gruyere