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.
Ingredients
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4 slices white bread
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8 ounces shredded Gruyère, divided
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6 ounces thinly sliced ham
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4 teaspoons stone-ground or Dijon mustard
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2 teaspoons raspberry jam, plus more as needed
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2 eggs
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1/4 cup half-and-half or whole milk
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1/2 teaspoon vanilla
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1 teaspoon ground cinnamon
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Pinch nutmeg
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4 tablespoons butter, divided
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Powdered sugar
Description
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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.
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Beat eggs, half-and-half, vanilla, cinnamon, and nutmeg in a shallow bowl. Dip sandwiches into egg mixture, coating them completely.
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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.
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