I am always looking for a way to spice a sandwich up. Since I pack a sandwich a few times a week in my hubby's lunch, the last thing he wants on the weekend is a repeat of Monday through Friday. Sandwiches are easy though, and I haven't been able to give them up as weekend lunches. At a restaurant in Denver I fell in love with the Monte Cristo Sandwich. I found a recipe and made it one or two times, but it seemed so indulgent that I haven't made it in years...plus I can't find that original recipe! I prefer my Monte Cristo sweet (it can also be savory) and Sunday is brunch day at my house, so this week I thought I would try a new recipe and strike the perfect balance between a sweet breakfast and a savory lunch.
I found a recipe that was not deep fried and started cooking! The results were quite yummy, and I hope to be able to satisfy my craving a little more often. If you have never tried this souped up ham and cheese, I dare you to...just once.
Makes 2 sandwiches
Adapted from Amy Johnson, www.shewearsmanyhats.com
- 2 eggs
- pinches of salt and pepper
- 4 slices sturdy white bread (or white bread of preference)
- 2 tablespoons mustard
- 1 tablespoon mayonnaise (I cut back from 2 and will probably try no mayo next time)
- ½ pound thinly sliced brown sugar ham
- ½ ounce shredded gruyere cheese
- 1 1/2 tablespoons butter
- optional garnish/toppings: powdered sugar, preserves
- Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
- Smooth mustard on two slices of bread and mayonnaise on the other two slice. On the mayonnaise side, scatter a small amount of cheese, layer ham, add another layer of cheese. Put the mustard slice on top and slightly press down.
- Over medium heat melt butter in skillet.
- 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.
- Sprinkle with powdered sugar, if desired, and serve with preserves. We enjoyed a triple berry preserve.
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