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Monte Cristo Sandwich

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My grandmother used to make these sandwiches every year after Easter when we had leftover ham sitting in the fridge.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Breakfast, Dinner
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • Pinch of salt and pepper
  • 4 slices white bread or Texas toast
  • 2 Tbsp yellow mustard
  • 2 Tbsp mayonnaise
  • ½ pound sliced ham about 6-8 slices deli ham
  • 4 oz Gruyere or Swiss cheese shredded
  • 2 Tbsp butter for frying
Optional: powdered sugar, jam, or honey for serving

Method
 

  1. Beat eggs in a shallow dish with a pinch of salt and pepper until well combined. Set aside.
  2. Lay out 4 slices of bread. Spread mustard on 2 slices and mayonnaise on the other 2 slices.
  3. On the mustard-spread slices, layer ham and shredded cheese. Top with the mayo-spread slices to form 2 sandwiches. Press down gently.
  4. Heat a large nonstick skillet or cast iron pan over medium heat. Add 1 Tbsp butter and let it melt, swirling to coat the pan.
  5. Working with one sandwich at a time, dip both sides in the beaten egg mixture, coating evenly but not soaking.
  6. Place egg-coated sandwich in the hot pan. Cook 2-3 minutes per side until golden brown and cheese is melted. Add more butter to the pan before cooking the second sandwich.
  7. Remove from pan and let cool for 1 minute before slicing. Serve immediately, dusted with powdered sugar or with jam/honey on the side if desired.

Nutrition

Calories: 485kcalCarbohydrates: 28gProtein: 28gFat: 28gSaturated Fat: 13gCholesterol: 245mgSodium: 1420mgFiber: 1gSugar: 3gCalcium: 285mgIron: 2mg

Notes

  • Can assemble sandwiches up to 2 days ahead. Wrap in plastic wrap and refrigerate.
  • Dip in egg and fry just before serving.
  • For best results, use room temperature eggs - they coat the bread more evenly
  • Don't soak the bread in egg or it will fall apart
  • Medium heat is important - too hot burns the outside before melting the cheese
  • American cheese or cheddar can substitute for Gruyere
  • Turkey can be used instead of ham

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