Monte Cristo sandwiches are something that I stumbled upon when visiting a local restaurant in our downtown. The restaurant is now closed but this recipe has stuck with me. It was a place that wasn’t as traditional as your regular restaurant in the United States. I ordered the monte cristo without pickles and mustard. So, a grilled ham and cheese basically. The cook, who also happened to be the owner, came out and talked me out of removing these items. I reluctantly agreed to leave the pickles and mustard on my sandwich. She was right, all of the flavors combined were great. 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. The recipe I found said to beat eggs and dip your sandwich in it prior to cooking similar to how you make French toast. That seemed weird but I tried it anyway and it works great. I have also started using marble rye for my sandwich. I fell in love with this bread on patty melts and use it on grilled cheese as well. 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