Ingredients
2 large eggs
1/4 cup milk preferably whole or 2%
1/8 teaspoon nutmeg
1/8 teaspoon salt
4 slices white bread like brioche or challah
2 tablespoons mayonnaise
2 tablespoons dijon mustard
4 slices Swiss cheese
4 slices deli turkey
4 slices deli ham
2 tablespoons of butter
1 tablespoon powdered sugar optional
2 tablespoons strawberry jam optional
Instructions
In a wide bowl, whisk your eggs, milk, nutmeg, and salt together.
Spread 1 tablespoon of mayonnaise on 2 bread slices and 1 tablespoon mustard on the other 2 bread slices. Place one piece of Swiss Cheese on each slice of bread covered with mustard. Layer each mayonnaise slice with 2 slices ham and 2 slices turkey. Bring the pieces of bread together to form 2 full sandwiches. Using a cutting board, gently compress the sandwich a bit.
Now melt 2 tablespoons butter in a large skillet over medium-low heat. Dip each sandwich in the egg mixture, turning to coat both sides. Add the sandwich to the hot skillet and cook until golden brown on both sides. Cover the pan with a loose piece of aluminum foil to make sure the cheese melts, and any egg mixture cooks through.
If desired, sprinkle with confectioners sugar and serve with a side of strawberry or raspberry jam.
Notes
Choose a good quality white bread that is not too thick nor too thin. For this sandwich, I like to use Sara Lee Artesano Bakery Bread, but any good quality white bread will suffice.
I like to use thin-cut deli ham and turkey for Monte Cristo sandwiches. The Boars Head brand is excellent, but any good-quality meat will work just fine.
If you don’t like Swiss Cheese, replace it with mozzarella, provolone, Muenster, or Gruyere. As long as it melts well and you like the taste of it, go for it.
Inevitably some egg batter will get on the rest of the sandwich when dunking it, so be sure to cover the skillet after a few minutes with a loose piece of aluminum foil. This will help to ensure that any egg batter that clung to the meat or cheese cooks through.
Monte Cristo sandwiches are best served promptly. When making multiple sandwiches, place the ones already made on an ovenproof plate and place them in a warm oven while you finish cooking the others.
This is a large filling sandwich, so it could easily feed two people.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 794kcal | Carbohydrates: 48g | Protein: 37g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 1753mg | Potassium: 447mg | Fiber: 3g | Sugar: 19g | Vitamin A: 940IU | Vitamin C: 2mg | Calcium: 459mg | Iron: 4mg