Monte Cristo
A hybrid of a ham and cheese sandwich and French toast, this breakfast and brunch sandwich is both sweet and savory, with raspberry jam and spicy mustard.
Ingredient
- 4 slices white breadl
- 8 ounces shredded Gruyère, divided
- 6 ounces thinly sliced ham
- 4 teaspoons stone-ground or Dijon mustard
- 2 teaspoons raspberry jam, plus more as needed
- 2 eggs
- 1/4 cup half-and-half or whole milk
- 1/2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- Pinch nutmeg
- 4 tablespoons butter, divided
- Powdered sugar
Direction
Place bread slices on a cutting board and top 2 slices each with 2 ounces of the shredded Gruyère. Top each with ham, then the remaining 4 ounces of cheese. Spread mustard on remaining bread slices, then spread jam over mustard. Assemble sandwiches, pressing down slightly to adhere.
Beat eggs, half-and-half, vanilla, cinnamon, and nutmeg in a shallow bowl. Dip sandwiches into egg mixture, coating them completely.
Melt 2 tablespoons of the butter in a skillet over medium. Add 1 sandwich, cook until golden brown on each side, about 3 minutes per side. Transfer cooked sandwich to a cutting board. Wipe out skillet, then melt the remaining 2 tablespoons of butter in skillet. Cook second sandwich, then transfer to cutting board. Slice each sandwich in half. Sprinkle with powdered sugar and serve with additional jam.
