This recipe for a Monte Cristo sandwich will have you ever yearning them morning, noon, and night. It’s an smooth twist at the simple ham and cheese aggregate, and oh so very pleasing. Plus, it’s the right region for leftover ham.
When you have leftover ham, you are making sandwiches. at the least we do. And not simply any sandwich, a Monte Cristo. Yeah. That’s what I’m speaking about.
If you’ve by no means enjoyed a Monte Cristo, well, we’ve got to trade that. what’s a Monte Cristo you assert? basically it’s just the first-class ham and cheese sandwich ever! And it’s so cosmopolitan-ish sounding too.
Of route, this sandwich is on the decadent facet, so it’s now not an all-the-time kind of element. but if you are making plans a brunch, or have leftover ham in need of a job, provide this Monte Cristo a attempt. I suppose you’ll be glad you probably did.
- 2 eggs
- pinches of salt and pepper
- 4 slices sturdy white bread (or white bread of preference)
- 2 tablespoons yellow mustard
- 2 tablespoons mayonnaise
- 1/2 pound thick sliced baked ham
- 1/2 ounce, weight shredded gruyere cheese
- additional salt and pepper to taste
- 2 tablespoons butter
- Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
- Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
- Heat skillet over medium heat. Add butter; allow to melt.
- Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.