Monte Cristo Sandwich

This gooey, melty sandwich will be a hit with kids and grown-ups, and it's great for any meal of the day. Brioche or Hawaiian bread can be used instead of challah bread, and if you're making a lot of sandwiches, keep them warm in a low oven so everyone can be served at once. Tip: Use leftover turkey instead of ham and add cranberry sauce. You can also add raspberry jelly to the ham.

Photo by Cindy W.
Adapted from pauladean.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pauladean.com

Ingredients

  • 1/2

    cup butter, softened and divided

  • 2

    tablespoon Dijon mustard

  • 8

    (1/2-inch-thick) slices challah bread

  • 1

    pound thinly sliced black forest deli ham

  • 4

    slices Muenster cheese

  • 3

    large eggs

  • 1/4

    cup milk

  • Garnish: confectioners' sugar

Directions

In a small bowl, stir together ¼ cup butter and mustard; spread mixture onto one side of each bread slice. Top half of bread slices with ham and 1 slice cheese. Top with remaining bread slices, spread side down. In a large skillet, melt remaining ¼ cup butter over medium heat. In a shallow dish, whisk together eggs and milk. Dip both sides of sandwiches into egg mixture, letting excess drip off. Cook sandwiches for 4 to 5 minutes per side or until golden brown. Sprinkle with confectioners' sugar, if desired. Serve immediately.

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