Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Build the sandwiches
Spread two slices of bread with the raspberry jam and the other two with the Dijon. On each jam slice, layer a quarter cup of the shredded Swiss, then half the ham, half the turkey, and another quarter cup of Swiss. Cap each with a mustard slice, mustard side down. Don't overthink the meat — a diner cook eyeballs it.
- 2
Whisk the batter
In a shallow bowl, whisk the eggs, milk, vanilla, cinnamon, and a dash of nutmeg until it's smooth. It's the same batter you'd use for French toast, because that's basically what's going on here.
- 3
Dip and fry
Melt the butter in a large skillet over medium heat. Dip both sides of each sandwich in the egg batter and lay them straight into the hot butter. Fry until golden brown and the cheese has gone melty, two to three minutes a side. Medium heat — rush it and you'll scorch the outside before the middle catches up.
- 4
Dust and serve
Shake a fine coat of confectioners' sugar over the top and serve hot with extra raspberry jam on the side for dipping. Every bite's better dragged through the jam — that's the whole point.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Monte Cristo Sandwich
Created by: DinerStyleDave
Ingredients
- 4 white bread
- 2 tbsp seedless raspberry jam
- 4 tsp Dijon mustard
- 4 oz Swiss cheese
- 3 oz ham
- 3 oz turkey
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- ground nutmeg
- 2 tbsp butter
- confectioners' sugar
Instructions
- Build the sandwichesSpread two slices of bread with the raspberry jam and the other two with the Dijon. On each jam slice, layer a quarter cup of the shredded Swiss, then half the ham, half the turkey, and another quarter cup of Swiss. Cap each with a mustard slice, mustard side down. Don't overthink the meat — a diner cook eyeballs it.
- Whisk the batterIn a shallow bowl, whisk the eggs, milk, vanilla, cinnamon, and a dash of nutmeg until it's smooth. It's the same batter you'd use for French toast, because that's basically what's going on here.
- Dip and fryMelt the butter in a large skillet over medium heat. Dip both sides of each sandwich in the egg batter and lay them straight into the hot butter. Fry until golden brown and the cheese has gone melty, two to three minutes a side. Medium heat — rush it and you'll scorch the outside before the middle catches up.
- Dust and serveShake a fine coat of confectioners' sugar over the top and serve hot with extra raspberry jam on the side for dipping. Every bite's better dragged through the jam — that's the whole point.