Monte Cristo Sandwich
Monte Cristo Sandwich sprinkled with confectioner's sugar and served with jelly on the side
The Monte Cristo is an American variation of the French Croque Monsieur and is the perfect dish for brunch. In the 1930s-1960s, American cookbooks had recipes for this sandwich under such names as French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich. Disneyland is credited with popularizing the name “Monte Cristo Sandwich” and contributed to the trend of eating this sandwich. In 1966, it appeared on their menu of the Blue Bayou, next door to Pirates of the Caribbean, and Tahitian Terrace restaurants in New Orleans’s Square in Disneyland and has continued to be a popular menu item to this day.
For those of you that aren't familiar with this American sandwich, it may sound a little odd. Part breakfast, part club sandwich, it's a strange combination of sweet and savory from different meals in the day. But if you're the type that likes to dip your bacon in maple syrup, you'll love the Monte Cristo Sandwich. Dust a little powdered sugar on top (a newer trend) and dip the sandwich in ample amounts of strawberry, raspberry or currant jam or maple syrup and your confused taste buds will thank you for overcoming your initial skepticism.
There are many ways to make this sandwich, including deep-frying it, but many opt for pan-frying that’s much simpler. Don’t forget the red currant jelly—it’s not optional! Its sweet tang cuts through the salty, gooey richness of the French toast and filling.
Monte Cristo with Strawberry Habanero Jam
Recipe courtesy Jeff Mauro, the Sandwich King
Jeff serves his sandwich with Strawberry Habanero Jam; you may choose to serve the sandwich with the usual currant or raspberry jam.
Strawberry Habanero Jam:
4 cups granulated sugar
1 orange, zested and juiced (or 1/4 cup orange juice)
2 pounds strawberries, hulled and quartered
1 habanero, stem and seeds removed, finely minced
Custard:
1 cup whole milk
1 teaspoon salt
1 teaspoon granulated sugar
Pinch freshly grated nutmeg
2 eggs
Sandwich Build:
8 slices Texas toast
8 slices gruyere
12 ounces honey ham, shaved, such as Boar's Head
4 tablespoons salted butter
Powdered sugar, for dusting, optional
For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.
For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.
For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.
4 sandwiches
Monte Cristo Sandwiches
Monte Cristo - deep-fried variation
1 quart oil for frying, or as needed
2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black
pepper
1 tablespoon confectioners'
sugar for dusting
Heat 5 inches of oil in a deep-frying pan to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar and serve with currant or strawberry jelly on the side.
4 sandwiches
