Unknownchef86's Easy Chicken Monte Cristo

Total Time
20mins
Prep 10 mins
Cook 10 mins

This delightfully quick and easy sandwich will make a Monte Cristo lover out of you. Don't substitute the green can of Parmesan for the freshly-grated stuff...there's a huge difference in flavor. For convenience, this recipe uses a pre-roasted rotisserie chicken from your local market. The amount for the chicken is approximate...you need enough to cover the bread, to taste. Serve this sandwich with a bowl of tomato soup for a hearty lunch or dinner. I also like it made ahead, chilled and eaten cold in a sack lunch.

Ingredients Nutrition

  • Egg mixture

  • 3 large eggs
  • 14 teaspoon salt
  • 13 cup milk
  • 2 tablespoons honey mustard
  • 12 teaspoon paprika
  • 14 teaspoon ground nutmeg
  • cayenne pepper (a pinch)
  • Sandwich filling

  • 2 tablespoons butter, divided
  • 4 slices sourdough French bread, large round artisan-style, cut in half to make 4 sandwiches
  • 4 slices swiss cheese, good quality
  • 2 cups rotisserie-cooked chicken, thinly sliced (I prefer the breast)
  • 12 cup parmesan cheese, freshly grated
  • 8 slices thin-sliced cooked ham, good quality (I prefer off-the-bone from the deli)
  • honey mustard (optional) or raspberry preserves (optional)

Directions

  1. Egg Mixture: Using a fork, lightly beat the eggs and salt together in a shallow pan. Add remaining ingredients and beat to combine. Set aside.
  2. Sandwich Prep: Layer the cheese, chicken, Parmesan, and ham on half of the bread slices. Top with remaining slices of bread.
  3. To completely cook the egg and melt the cheese, it's better to cook this a little longer and a little slower. Preheat a griddle (I use a cast iron one) over medium-low heat and coat with half the butter.
  4. Quickly dip two of the sandwiches in the egg mixture -- the bread should be coated but not saturated.
  5. Place in the skillet and cook until golden brown, 4-5 minutes per side, carefully flipping to avoid filling falling out. Also, flip as necessary to prevent scorching. Cook til cheese is melted.
  6. Repeat with remaining sandwiches.
  7. Serve with more mustard or preserves, if desired.