Monte Cristo Sandwich

I’m an advocate of trying to make sure my kids get a warm breakfast while I am home. Now, typically during the week they are eating frozen pancakes, or French toast dipper sticks, and an occasional scrambled egg will go into the mix if my middle kid if feeling adventurous, but on the weekend, I try to provide them a warm meal. If you may not have heard, I am also making batches of bread throughout the week, and I have taught each of my kids how to make a standard no knead loaf from Jim Lahey’s book . My daughter and I made bread on Thursday, and we had a bit left over on Saturday morning. So, I decided I would make some French toast. It was really good French toast at that, and as a couple of my kids devoured a few slices, my oldest decided he wanted something else, leaving me with a few leftover slices. My wife and kids took off for their morning schedule, and as I sat there and looked at the leftover French toast, I decided I would surprise my wife when she got home and introduce her to the Monte Cristo sandwich.

Monte Cristo Sandwich Recipe

Let’s get started.

Ingredients:

  • 2 slices of leftover bread
  • 2 eggs, beaten
  • 1/2 cup of milk
  • 1/2 tsp vanilla extract
  • pinch of cinnamon
  • 2 slices of Swiss cheese
  • 1 tbsp Dijon mustard
  • 3 slices of thinly sliced ham
  • powdered sugar, optional
  • Pickle slices, optional
  • 1 tbsp canola oil

To a bowl, add the eggs, milk, vanilla, and cinnamon. Give that a good whisk.

Add the slices of bread and make sure they get a generous soaking.

Heat a large skillet on medium heat and toss in the oil. Let that heat up for a minute or so, then lay in the soaked bread. Cook for a few minutes on each side, or until they are cooked through. Remove the French toast from the skillet and set them aside.

Wipe the skillet clean, then bring the skillet back to the burner, and set it to low, to medium heat.

Spread the Dijon mustard on one slice of the French toast, and set it into the skillet, mustard side up. Lay a slice of the Swiss cheese on top, then the ham, then another slice of cheese, and top it with the remaining slice of French toast.

How to make a Monte Cristo Sandwich

Cook on low heat, and place a cover over the skillet. Cook for a few minutes on one side, then remove the cover, and flip it over. Your goal is to heat everything through and get that cheese to melt.

When you are ready to plate, remove the sandwich from the skillet, slice in half, and sprinkle a bit of powdered sugar over the top.

The result is everything you want in a sweet and savory sandwich. I was skeptical if my wife would like the sandwich, as it had that sweetness of the French toast, as well as mustard. I don’t think she likes mustard. But, she loved the sandwich, and I did was well, oh, and that powered sugar, well, it actually brought the sandwich together. Everything about it worked, and now I think I will make more French toast next weekend! I hope you enjoy.

Monte Cristo Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 slices of leftover bread
  • 2 eggs, beaten
  • ½ cup of milk
  • ½ tsp vanilla extract
  • pinch of cinnamon
  • 2 slices of Swiss cheese
  • 1 tbsp Dijon mustard
  • 3 slices of thinly sliced ham
  • powdered sugar, optional
  • Pickle slices, optional
  • 1 tbsp canola oil
Instructions
  1. To a bowl, add the eggs, milk, vanilla, and cinnamon. Give that a good whisk.
  2. Add the slices of bread and make sure they get a generous soaking.
  3. Heat a large skillet on medium heat and toss in the oil. Let that heat up for a minute or so, then lay in the soaked bread. Cook for a few minutes on each side, or until they are cooked through. Remove the French toast from the skillet and set them aside.
  4. Wipe the skillet clean, then bring the skillet back to the burner, and set it to low, to medium heat.
  5. Spread the Dijon mustard on one slice of the French toast, and set it into the skillet, mustard side up. Lay a slice of the Swiss cheese on top, then the ham, then another slice of cheese, and top it with the remaining slice of French toast.
  6. Cook on low heat, and place a cover over the skillet. Cook for a few minutes on one side, then remove the cover, and flip it over. Your goal is to heat everything through and get that cheese to melt.
  7. When you are ready to plate, remove the sandwich from the skillet, slice in half, and sprinkle a bit of powdered sugar over the top.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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