Pluot Monte Cristo

pluot-monte-cristo
Photo by Greg DuPree
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  • Makes 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 576 calories
    • Fat 27 g
    • Sat Fat 14 g
    • Cholesterol 170 mg
    • Sodium 1162 mg
    • Protein 31 g
    • Carbohydrate 53 g
    • Sugar 10 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 366 mg

Spread 1 teaspoon of Dijon mustard on 8 sourdough slices. Top with evenly divided Swiss cheese, turkey, pluots and remaining bread slices.

Whisk together eggs and milk until thoroughly combined.

Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Dip two sandwiches in the milk mixture, transfer to the skillet and cook until golden brown, 2-3 minutes per side. Repeat with remaining sandwiches. Garnish with powdered sugar, if desired.

Ingredients

  1. Check 8 sourdough bread slices
  2. Check 8 teaspoons Dijon mustard
  3. Check 4 Swiss cheese slices
  4. Check 8 ounces thinly sliced turkey
  5. Check 2 pluots, sliced
  6. Check 2 eggs
  7. Check 1 cup whole milk
  8. Check 4 tablespoons salted butter, divided

Directions

  1. Spread 1 teaspoon of Dijon mustard on 8 sourdough slices. Top with evenly divided Swiss cheese, turkey, pluots and remaining bread slices.
  2. Whisk together eggs and milk until thoroughly combined.
  3. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Dip two sandwiches in the milk mixture, transfer to the skillet and cook until golden brown, 2-3 minutes per side. Repeat with remaining sandwiches. Garnish with powdered sugar, if desired.

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