The Monte Cristo sandwich can have quite a few variations, but most often it’s a delicious combination of turkey, ham and mild cheese served between two pieces of egg-battered bread. It has all the goodness of French toast, minus the maple syrup. It can be served for brunch, lunch, or even as a light dinner. We give ours a little extra zip by making a spread of mayo, mango chutney and Dijon-style mustard. Fresh fruit like apples, pears or grapes make the perfect accompaniment.Print
Monte Cristo Sandwich
A delicious combination of sliced ham, turkey, muenster cheese and a creamy mango spread, grilled between two slices of egg-battered bread – perfect for lunch or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- 8 slices country-style white bread
- 1/2 cup mayonnaise
- 1/3 cup mango chutney (see notes for substitution)
- 2 tablespoons Dijon-style mustard
- 8 slices muenster cheese
- 8 slices baked ham
- 8 slices roasted turkey breast
- 4 eggs
- 1/2 cup milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 tablespoons butter
- Powdered sugar for dusting
- Combine the mayonnaise, mango chutney and Dijon-style mustard in a small bowl and spread onto 1 side of each slice of bread.
- Place a slice of muenster on 4 of the bread slices. Top with 2 slices of ham, 2 slices of turkey and an additional slice of muenster. Place the remaining bread slices on top.
- In a shallow dish, whisk the eggs, milk, salt, pepper and nutmeg until well blended.
- Melt 2 tablespoons butter in a large skillet over medium heat. Dip 2 of the sandwiches in the egg mixture, turn once to coat. Place them in the pan and cook until they are golden brown on the outside and the cheese has melted, about 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat the process with the remaining 2 sandwiches.
- To serve, cut each sandwich in half, dust the tops with confectioners’ sugar and plate along with apple wedges or fresh grapes.
If you don’t have mango chutney, you can substitute apricot preserves mixed with a tiny bit of apple cider vinegar.