Monte Cristo Sandwich
Ham, mustard, preserves, cheese, and bread - our take on the Monte Cristo is a cheese board in sandwich form, featuring savory alpine-style cheese.
- 2 tablespoons Dijon mustard
- 4 slices white bread
- 3 ounces Gruyère, grated
- 4 slices ham
- 2 eggs
- Splash half-and-half
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Ground nutmeg, to taste
- 2 tablespoons salted butter, softened
- Confectioners’ sugar, for dusting
- Preserves, for serving
- Spread mustard on bread. Layer half the grated cheese on two slices of bread. Add ham, the rest of the cheese, and the final two pieces of bread. Gently press sandwiches to compress.
- Beat eggs, half-and-half, salt, pepper, and nutmeg in a bowl or platter shallow enough to submerge sandwiches in. Dip in each sandwich, flipping to coat both sides.
- In a large skillet or griddle, melt butter over medium heat. When foamy, add sandwiches, cooking 3 to 4 minutes per side, or until golden.
- Dust lightly with confectioners’ sugar, and serve with preserves. (Try Bonnie’s Jams Peach Ginger, or something equally sweet and tangy.)
- * If you want to derivate from the traditional cheese for this recipe, here are some suggestions for alternate cheeses, all pulled from the 75 award-winning cheeses described within our Best Cheeses 2014 issue.
- Fromagerie Moléson Gruyère AOP mi-salé
- Monts & Terroirs Saint Mont des Alpes
- Spring Brook Farm Tarentaise Reserve
- Grafton Village Cheese Shepsog
culture: the word on cheese https://culturecheesemag.com/