Monte Cristo sandwiches are something that I stumbled upon when visiting a local restaurant in our downtown. Â The restaurant is now closed but this recipe has stuck with me. Â It was a place that wasn’t as traditional as your regular restaurant in the United States. Â I ordered the monte cristo without pickles and mustard. Â So, a grilled ham and cheese basically. Â The cook, who also happened to be the owner, came out and talked me out of removing these items. Â I reluctantly agreed to leave the pickles and mustard on my sandwich. Â She was right, all of the flavors combined were great. Â Though I am not sure the bread was done like I do it now.
A few years after that experience I looked up how to make these online because I was craving one. Â The recipe I found said to beat eggs and dip your sandwich in it prior to cooking similar to how you make French toast. Â That seemed weird but I tried it anyway and it works great. Â I have also started using marble rye for my sandwich. Â I fell in love with this bread on patty melts and use it on grilled cheese as well. Â This bread is just great for taste first off but it gives your recipes a great look too.
Monte Cristo
Equipment
- Small Cast Iron Griddle
Ingredients
- 2 pieces marble rye bread
- 2 pieces swiss cheese
- 2 pieces provolone cheese
- 2 tablespoons mustard
- 1/2 pickles
- 1 eggs
- 3 slices ham
Instructions
- Scramble eggs (Don't cook)
- Spread mustard on one side of each piece of bread
- Layer swiss, ham and provolone cheese on bread with mustard side in
- Dip one side of sandwich in scrambled egg
- Fry egg side down on a hot skillet
- Remove sandwich and dip other side in scrambled egg
- Fry egg side down on a hot skillet
- Flip occasionally until both sides are golden brown and cheese is melted