A ham, turkey and Swiss sandwich dipped in egg batter, fried in butter, dusted with powdered sugar and served with raspberry preserves.
Four sandwiches, sixteen minutes, and 785 calories each.
Mustard on every slice, facing in
Half a tablespoon on each of the eight slices, with the top slice placed mustard side down.
That means both interior faces carry mustard and neither exterior does, which matters because the outside is going into egg batter and then hot butter. Mustard on the outside would burn.
Dijon is the sharpest thing in the sandwich and it is doing real work against ham, turkey, cheese, butter and powdered sugar. Four tablespoons across four sandwiches sounds like a lot and it is not.
Cheese on both sides of the meat
One slice of Swiss down, then ham and turkey, then another slice of Swiss.
Melted cheese is the glue. Meat between two cheese layers is held in place; meat sitting on a single layer slides out when you cut the sandwich in half.
Swiss also melts cleanly and its nuttiness suits both the mustard and the sweet finish.
Coat both sides thoroughly
Dipped in the egg mixture, both sides.
This is French toast technique applied to a sandwich, and the batter has to seal the outside. Patchy coating means patchy browning and bread that goes greasy where the egg did not reach.
Do not soak it. A few seconds each side coats without saturating, and a saturated sandwich falls apart in the pan.
Toothpicks help hold it together during the dip if your sandwich is tall.
Medium heat, three to four minutes a side
Which is slower than it sounds like it should be.
Two things have to happen at once: the egg coating has to set and brown, and the cheese in the middle has to melt. Cheese melts slowly through several layers of bread and meat.
High heat browns the outside in ninety seconds and leaves the middle cold with solid cheese. Medium gives both time.
Add more butter when you flip. The first side absorbs most of what is in the pan.
Sturdy bread only
Texas toast or brioche, and thickness is the requirement.
Standard sandwich bread cannot survive being filled with four slices of meat, dipped in egg and fried. It tears during the dip and collapses in the pan.
Brioche is enriched and holds together well. Texas toast is simply thick. Either works; thin bread does not.
The sugar and jam are not a garnish
Dusted generously, with raspberry preserves alongside for dipping.
A Monte Cristo is a sweet-savoury sandwich and the sugar is part of the dish rather than decoration. Skipping it leaves you with a fried ham and cheese sandwich, which is fine and is not this.
Raspberry is traditional. Any tart preserve works, and tart matters more than the fruit; a very sweet jam against powdered sugar is too much.
The sodium
Not given in the source, and it will be high.
Two slices of Swiss, two of ham and two of turkey per sandwich is a large quantity of cured and processed meat, and deli meats are salted heavily. Add Dijon and salted butter on top.
There is no adjustment that keeps the sandwich intact. It is worth knowing rather than fixing.
Serving
Cut diagonally, which is traditional and also practical: a diagonal cut gives you more edge to dip. <p>Serve immediately. The coating softens within a few minutes. Where it comes from An American adaptation of the French croque monsieur, which is also a ham and cheese sandwich cooked in butter. The egg dip and the sweet finish are the American additions.
It turns up on diner and brunch menus far more than in home kitchens, largely because deep fried versions exist and are more trouble than this pan fried one.
Making them for a crowd
Cook in batches and hold finished sandwiches on a rack in a 200F oven rather than stacked on a plate. A rack keeps air moving underneath so the bottom stays crisp.
Monte Cristo Sandwich
Description
A sweet and savoury fried ham and turkey sandwich served with raspberry preserves for dipping.
Ingredients:
Instructions
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Spread 1/2 tablespoon of Dijon mustard on each slice of bread.
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On 4 slices layer 1 slice of Swiss, 2 slices of ham, 2 slices of turkey and 1 more slice of Swiss. Top with the remaining bread slices mustard side down to make 4 sandwiches. Secure with toothpicks if needed.
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In a shallow bowl whisk together the eggs, milk, salt and pepper until well combined.
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Melt 1 tablespoon of butter in a large skillet over medium heat. Dip each sandwich in the egg mixture, coating both sides thoroughly without soaking it.
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Place the battered sandwiches in the hot skillet and cook until golden brown on the bottom, about 3 to 4 minutes. Flip, adding more butter to the pan, and cook until the second side is golden and the cheese has melted, another 3 to 4 minutes.
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Remove the toothpicks, cut the sandwiches in half diagonally and dust generously with powdered sugar. Serve warm with raspberry preserves on the side..
Note
Spread mustard on every slice with the top slice placed mustard side down, so both interior faces carry it and neither exterior does; mustard on the outside would burn in the pan. Put cheese under and over the meat, since melted cheese is what holds the sandwich together when cut. Coat both sides in the egg thoroughly but do not soak, as a saturated sandwich falls apart. Cook over medium rather than high heat, since the cheese in the middle melts slowly and high heat browns the outside before it does. Add more butter when you flip. Use sturdy thick bread only. The sodium is not given in the source and will be high, from the deli meats, cheese, mustard and salted butter. Serve immediately, as the coating softens within minutes.