Monte Cristos are retro in all the best ways. You start with a ham and cheese sandwich that has a generous coating of Dijon mustard, and then dip it in a French Toast-style batter of eggs and milk. Once the sandwich is fried in salted butter (yes, that’s right) you dust with powdered sugar and serve dipped in jam. It sounds crazy, but it’s totally delicious. Make this for a decadent breakfast or cut into bite-sized pieces for a cocktail party hors d’oeuvre.
1 tablespoon plus 1 teaspoon Dijon mustard
4 (½ -oz.) Swiss cheese slices
4 ounces thinly sliced deli ham
4 white sandwich bread slices
2 large eggs
½ cup whole milk
2 tablespoons salted butter
Powdered sugar, for dusting
Raspberry jam, for serving
Sat fat 15.62g
How to Make It
Divide mustard, cheese, and ham evenly between each of 2 bread slices; cover each with a bread slice. Whisk together eggs and milk in a medium bowl.
Melt butter in a large nonstick skillet over medium. Dip sandwiches in milk mixture; transfer to skillet, and cook until golden brown, about 3 minutes per side. Sprinkle with powdered sugar, and serve with raspberry jam.
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