Monte Cristo Sandwiches
The Monte Cristo sandwich is believed to be a variation on the French Croque Monsieur, a grilled ham and Gruyère cheese sandwich that originated in a Paris café in 1910. According to many food historians, the Monte Cristo was first served in Southern California in the 1950s. The sandwich is traditionally accompanied by jam or jelly for dipping. Here, we pair it with raspberry preserves.
Ingredients
- 3 eggs, lightly beaten
- 1 cup half-and-half
- 1 tsp. vanilla extract
- 1⁄8 tsp. freshly grated nutmeg
- 1 1⁄2 tsp. firmly packed light brown sugar
- Pinch of salt
- 8 thin slices ham
- 4 thin slices Swiss or Gruyère cheese
- 8 slices country-style or homemade bread, each
3⁄4 inch thick - Raspberry preserves for serving
Directions
Place the flat plates on a griddler and preheat according to the manufacturer's instructions.
In a bowl, whisk together the eggs, half-and-half, vanilla, nutmeg, brown sugar and salt until blended. Pour into a shallow baking dish.
For each sandwich, arrange 2 slices ham and 1 slice cheese on 1 bread slice, then top with another bread slice. Place the sandwiches in the egg mixture and soak for 30 seconds per side.
If desired, lightly brush the griddler with butter or spray with nonstick cooking spray. Place the sandwiches on the griddler and cook according to the manufacturer's instructions until crisp and golden, 2 to 3 minutes. Serve with raspberry preserves. Serves 4.
In a bowl, whisk together the eggs, half-and-half, vanilla, nutmeg, brown sugar and salt until blended. Pour into a shallow baking dish.
For each sandwich, arrange 2 slices ham and 1 slice cheese on 1 bread slice, then top with another bread slice. Place the sandwiches in the egg mixture and soak for 30 seconds per side.
If desired, lightly brush the griddler with butter or spray with nonstick cooking spray. Place the sandwiches on the griddler and cook according to the manufacturer's instructions until crisp and golden, 2 to 3 minutes. Serve with raspberry preserves. Serves 4.