Monte Cristo Sandwich

Total Time
35mins
Prep
15 mins
Cook
20 mins

A great brunch item! One of my husbands favorite filling, baked, french toast style, sandwiches filled with cheese, ham, turkey & mustard. Raspberry preserves is a must for him. Could be eaten for breakfast, lunch or dinner. This is a LESSER FAT Monte Cristo recipe being baked and not fried full of flavor! I also like to buy the low salt cold cuts or use fresh baked turkey leftovers sliced thin.

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Ingredients

Nutrition
  • 8 slices bread (I use challah)
  • 4 teaspoons honey dijon mustard
  • 8 slices thin deli sliced swiss cheese
  • 8 slices thin deli ham
  • 8 slices thin deli sliced turkey (I like smoked)
  • 3 large eggs
  • 2 tablespoons flour
  • 1 tablespoon melted butter
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 2 tablespoons milk (low fat to try to keep it low in fat!)
  • powdered sugar, for dusting
  • raspberry preserves, for dipping

Directions

  1. Heat oven to 425°F.
  2. Lightly butter a baking sheet pan. I use the spray.
  3. Spread 1/2 teaspoon mustard on each slice of bread.
  4. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
  5. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
  6. Blend in milk.
  7. DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
  8. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
  9. Bake 8-10 minutes until bottom is golden brown.
  10. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
  11. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
  12. Garnish with fresh raspberries.