Cooking Lesson #352: The Count’s Monte Cristo Sandwich

…from the California Kitchen

How you doin’? You may have seen a version of a Monte Cristo on the menu of a local French café, but never thought to make it at home.  You’ll be pleasantly surprised at how easy this popular brunch order is to make at home, and how much better it tastes, too.  It’s as easy to make as French toast.  While Monte Cristo sandwiches are ideal for breakfast, brunch and lunch, it’s also great at dinner time, too.

Most food historians believe the Monte Cristo originated in France as a simplified version of the Croque-Monsieur or Croque Madame sandwiches.  It became popularized by California Googie-designed cafes in the 1950s and 60s, where it first appeared on a menu as The Monte.  As a former Disney cast member, I remember it became a staple at Disneyland California in New Orleans Square and the employee cafeteria.
 
Prep time:  25 minutes
Cooking time:  20 minutes
Yield:  4 servings
 
Ingredients
4 large eggs
1/4 cup half-and-half
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 slices sturdy white or sourdough bread
1/4 cup Dijon mustard
1/4 cup mayonnaise
8 ounces Gruyère cheese, grated
1-pound sliced honey ham
4 tablespoons unsalted butter, divided
Powdered sugar and ham, for serving (optional)
 
Directions

1. Whisk the eggs, half-and-half, salt, and pepper together in a baking dish or large, wide bowl until combined; set aside.
2. To build the sandwiches spread the mustard in a thin, even layer on 4 of the bread slices.  Repeat with the mayonnaise and remaining 4 bread slices. Sprinkle half of the cheese on the mustard slices.  Place the ham on top of the cheese, then sprinkle the remaining cheese over the ham.  Close the sandwiches with the remaining bread mayo-side down.
3. Working two at a time, dip each sandwich in the egg mixture—soaking each side for about 1 minute.
4. Heat 2 tablespoons of the butter in a large cast-iron or nonstick skillet over medium heat until melted. Add the 2 dipped sandwiches and cook until golden-brown on the bottom, 3 to 4 minutes. With a wide, flat spatula flip the sandwiches and continue cooking until the cheese is melted and the ham is warm, about 3 to 4 minutes more. Transfer to a wire rack or keep warm in a low oven.  Repeat dipping and cooking the remaining 2 sandwiches.
5. Slice each sandwich in half and dust with powdered sugar just before serving (with jam if desired).

Quip of the Day: “What do you call an alligator in a vest? An investigator!” 😊
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