MONTE CRISTOS FOR BRUNCH
This is one of those savory/sweet things that gets it exactly right. It's hard to do, but the balance is spot on in this recipe. My husband says this is one of the top five best sandwiches he's ever eaten so it's automatically got a spot in our family recipe album. Make some mimosa's and enjoy!
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipes: Carlsbad Cravings
4 Tablespoons Mayonnaise
4 Tablespoons Dijon mustard
6 slices thick White Bread or Brioche
4 Tablespoons Unsalted Butter, divided
8 slices Gruyere Cheese
4 slices deli Maple Honey Ham
8 slices deli Turkey
Vegetable oil for pan frying
2 large Eggs
2 tablespoon Milk
1 tablespoon Sugar
1/4 teaspoon Vanilla Extract
1/4 teaspoon Ground Cinnamon
Pinch of Salt
Pinch of Ground Nutmeg
Whisk 4 Tbs Mayonnaise and 4 Tbs Dijon Mustard together, set aside.
To assemble two sandwiches at the same time: place 2 slices of thick White Bread on a cutting board. Melt 2 Tbs Butter in a small bowl. Lightly coat each slice of Bread using a pastry brush then flip over so the Butter side is face down. Spread some of the Mayo & Mustard mixture on the top of each slice of Bread. Top with 1-2 slices of Gruyere Cheese (or enough to cover the surface of the bread in a single layer), followed by 2 slices of Maple Honey Ham.
On two new slices of Bread spread one side with Raspberry Jam. Place Raspberry Jam side down over Maple Honey Ham. Spread the top side with the Mayo & Mustard mixture. Top with 4 slices of deli Turkey and Cheese.
On the final two slices of Bread spread one side with the Mayo & Mustard mixture and place that side down over Cheese. Coat the top side with melted Butter.
Place parchment paper or plastic wrap over the sandwiches and top with a cast iron skillet or heavy cutting board to compress (or a lighter pan filled with cans) and compress for 3-5 minutes.
Meanwhile, whisk together 2 large Eggs, 2 Tbs Milk, 1 Tbs Sugar, ¼ tsp Vanilla Extract, ¼ tsp Ground Cinnamon, a pinch of Salt and a pinch of Ground Nutmeg for the Batter.
In a frying pan, melt 2 Tbs Butter with ½ Tbs Vegetable Oil over medium-low heat.
Dip the Sandwich into the Batter, then flip so it’s completely coated in the Egg mixture. Transfer to the pan and reduce heat to low. Cook for approximately 4 minutes per side or until the sandwich is golden and cheese is melted. Transfer to a paper towel lined plate. Repeat with the remaining sandwich.
Dust with Powdered Sugar and serve with additional Raspberry Jam or Maple Syrup if desired.