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I know – you can actually see the cholesterol dripping out of that sandwich :P But that is ok. If you are not making it every day. Maybe every 23rd day only… I did not have one in at least 22 days! That means…?! :P

Monte Cristo Sandwich | Bake to the roots

Just kidding – but to be honest – there was a time in my life, I made sandwiches like that pretty often. Mea Culpa :P

It is really hard to resist those sandwiches – the ham – the cheese – and if you are working from home – made in no time. That is also the bad part. So easy to make, you probably make them too often. Like me :P Not a good idea, if you are working on your beach body for the next summer…

“Monte Cristo” is the name for the sandwich in the U.S. – in France it is called “Croque Monsieur” – even the Spanish have their own version which is also very popular. Wherever – it’s a delicious treat. I used cheddar cheese cause I like the color, but you can also use emmentaler or gruyere cheese. Use a good bread (like this easy white toast) – but leave it out on the counter for a day before making the sandwich – it should be a bit dry so it can suck up more liquid.

Anyways – heat up the pan and start grilling a sandwich ;)

INGREDIENTS / ZUTATEN

(2 sandwiches)

4 slices sturdy white bread
2 eggs
2 tbsp. dijon mustard
2 tbsp. mayonnaise
3-4 slices sharp cheddar cheese
2 slices ham, thick cut
salt, pepper
butter for frying

(2 Sandwiches)

4 Scheiben (altes) Weißbrot
2 Eier
2 EL Dijonsenf
2 EL Mayonnaise
3-4 Scheiben Cheddar Käse
2 Scheiben Kochschinken, dick geschnitten
Salz, Pfeffer
Butter zum Anbraten

DIRECTIONS / ZUBEREITUNG

1. Beat the eggs in a shallow bowl or plate and season with salt and pepper. Set aside. Mix the mustard with the mayonnaise until well combined. Cut the cheddar into small dices and set aside.

2. Slice the bread (wouldn’t go too thin) and place on a board. Spread the the mustard-mayo mixture on all slices, sprinkle half of the cheddar on two of the slices, add the ham on top and sprinkle with more cheddar. Season with salt and pepper, place the two other matching slices on top of the ones with the ham/cheese and close the sandwich. Press a bit together to flatten it.

3. Heat up a iron cast skillet or pan (medium heat) and add some butter. Place the sandwiches in the bowl with the beaten eggs and turn around – make sure they are soaked well from all sides. When the skillet/pan is ready fry the sandwiches from both sides – about 2-3 minutes each side – until nicely browned and the cheese is melted. Serve warm or cold.

1. Die Eier in einer flachen Schüssel oder einem Teller verquirlen und mit Salz und Pfeffer würzen. Zur Seite stellen. Den Senf mit der Mayonnaise verrühren. Die Käsescheiben in kleine Würfel schneiden und zur Seite stellen.

2. Weißbrot in (nicht zu dünne) Scheiben schneiden und auf ein Brettchen legen. Die Senf-Mayo-Mischung darauf verteilen und dann auf zwei der vier Scheiben etwa die Hälfte des Cheddars verteilen, den Schinken darauflegen und mit dem restlichen Käse bestreuen. Mit Salz und Pfeffer würzen und dann die Sandwiches mit den zwei anderen Brotscheiben zusammenklappen. Etwas zusammenpressen, damit alles gut zusammenhält.

3. Butter in einer Eisenpfanne (oder eine normale beschichtete Pfanne) bei mittlerer Hitze zerlassen. Die zwei Sandwiches in den verquirlten Eiern wenden und darauf achten, dass alles mit der Eiermasse bedeckt ist und diese auch etwas einziehen konnte. Sobald die Pfanne heiß genug ist, die Sandwiches für 2-3 Minuten von jeder Seite anbraten, bis sie goldbraun sind und der Käse zerläuft. Warm oder kalt servieren.

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Here is a version of the recipe you can print easily.

Monte Cristo Sandwich

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Author: Bake to the roots
Prep Time: 20
Cook Time: 6
Total Time: 25

Print Recipe

Ingredients

Scale

4 slices sturdy white bread
2 eggs
2 tbsp. dijon mustard
2 tbsp. mayonnaise
3–4 slices sharp cheddar cheese
2 slices ham, thick cut
salt, pepper
butter for frying

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Instructions

Beat the eggs in a shallow bowl or plate and season with salt and pepper. Set aside. Mix the mustard with the mayonnaise until well combined. Cut the cheddar into small dices and set aside.
Slice the bread (wouldn’t go too thin) and place on a board. Spread the the mustard-mayo mixture on all slices, sprinkle half of the cheddar on two of the slices, add the ham on top and sprinkle with more cheddar. Season with salt and pepper, place the two other matching slices on top of the ones with the ham/cheese and close the sandwich. Press a bit together to flatten it.
Heat up a iron cast skillet or pan (medium heat) and add some butter. Place the sandwiches in the bowl with the beaten eggs and turn around – make sure they are soaked well from all sides. When the skillet/pan is ready fry the sandwiches from both sides – about 2-3 minutes each side – until nicely browned and the cheese is melted. Serve warm or cold.