monte cristo sandwiches with dijon mustard + strawberry jam

Until now, I’d never made a Monte Cristo sandwich before (the horror!).

The idea behind this sandwich is a relatively simple yet decadent one – I’m all for sandwiches that basically use french toast for the bread! – but for some reason, I’d not yet tackled one. They’re perfect for breakfast, even though my breakfast preferences tend toward something a little less rich, like veggie scrambles or a quick bowl of cereal. Monte Cristos are a bit involved, but the payoff is so worth it! You can change it up however you see fit, using sliced turkey and ham (or just using your favorite of the two), different types of cheese (I went with the classic, swiss!), and swapping the strawberry jam for blackberry, raspberry or maybe even apple butter. The powdered sugar dusting is an absolute must in my book, though, so don’t skip it!

Hooray, it’s National Sandwich Month! The whole month of August, I’ll be bringing you piles of sandwich recipes so you can celebrate to your stomach’s content. Come back every Sunday this month for a new, kickass sandwich recipe!

monte cristo sandwiches with dijon mustard + strawberry jam

makes 2 sandwiches

4 slices thick sandwich bread (like Texas Toast)
4 oz thin sliced honey ham
4 oz thin sliced roasted turkey
2 oz thin sliced swiss cheese
4 Tbs strawberry jam (or whichever you prefer)
butter, for frying
powdered sugar, for sprinkling

sandwich custard
2 Tbs + 2 tsp (23 g) all purpose flour
2 eggs
2 – 4 Tbs dijon mustard
pinch of salt
1 tsp granulated sugar
2/3 c (164 g) whole milk

For the sandwich custard: Whisk the flour, eggs, dijon, salt and sugar together in a medium sized bowl until smooth. Whisk in the milk until well mixed.

To assemble sandwiches: Spread 1 tablespoon of jam on one slice of bread. Top with 2 ounces of the ham, 1 ounce of the swiss cheese, and 2 ounces of roasted turkey. Spread another slice of bread with another tablespoon of jam and place jam-side down on the turkey. [alternately, you can spread the second slice of bread with 1 tablespoon of extra dijon mustard instead of jam; I felt the sandwich was a little too sweet for my liking with so much jam]

Holding the sandwich together firmly, dip one side into the sandwich custard and let it soak into the bread a bit. Turn the sandwich over, still holding firmly, and soak the other side (you’ll probably have extra custard, but you can just make more sandwiches!)

Over medium-low heat, melt some butter in a skillet. Fry the sandwich on low to medium-low heat until golden brown and the filling is hot, about 4-5 minutes per side. Let rest on a plate for a few minutes, then sprinkle with powdered sugar. Slice in half, and serve!

Monte Cristos are the ultimate in breakfast or brunch decadence. They’re great served with a side of fresh fruit at breakfast, or some lightly dressed greens at brunch (or even lunch!).