Monte Cristo Sandwich
Ingredients
- 8 pcWhite bread (thick slices)
- 4 pcHam (slices)
- 240 gTurkey breast fillet (slices)
- 120 gGruyère cheese (grated)
- 4 pcEgg (beaten)
- 100 mlWhole milk
- 60 gUnsalted butter
- 2 pinchGray sea salt
- 4 tbspRaspberry jam (extra or classic) (for serving)
- 2 tbspIcing sugar (for dusting)
Method
A buttery, golden-brown sandwich where egg-soaked bread turns crispy on the outside and soft inside. Melted cheese binds ham and turkey slices in a perfect salty-sweet balance.
- 1
On a slice of white bread, place a slice of ham, a slice of turkey, and the grated Gruyère. Top with the second slice of bread and press down firmly with the palm of your hand.
- 2
In a shallow dish, whisk the eggs with the whole milk and a pinch of grey sea salt. Whisk until the mixture is smooth.
- 3
Dip each sandwich into the egg mixture. The bread should absorb the liquid without falling apart. Flip to soak both sides thoroughly.
- 4
Melt the butter in a pan. When it starts to foam, add the sandwiches. Brown for 3 to 4 minutes per side until the crust is golden and the cheese is completely melted.
- 5
Remove the sandwiches from the pan. Dust generously with powdered sugar and serve immediately, accompanied by raspberry jam for the sweet and savory contrast.
Frequently asked questions
How do you get this dish right?
- Use a weight or a spatula to press the sandwich while cooking to ensure even cheese melting.
- The butter should be 'noisette' (browned) but not burnt; adjust your heat as soon as the color is reached.
How long does this dish keep?
Eat immediately to maintain the bread's crispness. Does not store well.
