I had some leftover ham from the Christmas period that I stuck in the freezer. Last year I made soup with the leftovers and well that's pretty boring! This time I decided to spice things up and make indulgent Monte Cristo sandwiches. If you're still going strong on your New Years Resolutions look away now. If you want to break them, keep reading!
A Monte Cristo Sandwich is the American version of the French Croque Monsieur. It uses french toast bread with ham, turkey and Swiss cheese. Served with powdered sugar and raspberry jam. Different geographical areas will have their own variations.
You can fill it with any kind of meat or cheese that you like. I've used ham and a dairy free Swiss cheese. I decided to fry mine because all that meat and cheese already isn't healthy so why not go all the way! These are incredibly rich and one sandwich is more than enough per person.
Monte Cristo I had in Tennessee this summer. I really wish I'd taken a picture of the one I had in Disneyland a few years ago.
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Croque Monsieur I had in Switzerland in 2009
You can fill it with any kind of meat or cheese that you like. I've used ham and a dairy free Swiss cheese. I decided to fry mine because all that meat and cheese already isn't healthy so why not go all the way! These are incredibly rich and one sandwich is more than enough per person.
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Monte Cristo Sandwich
adapted from Food Network (makes 2 sandwiches)
Ingredients
6 slices of white bread
6 slices Swiss cheese
8 slices ham
mayonnaise
3 eggs
1/4 cup milk
raspberry jam for serving
rapeseed or canola oil for frying
rapeseed or canola oil for frying
1. Cut the crusts off the bread. Slather a little mayo on the first piece. Place 2 pieces of ham and one and a half slices of cheese on top. Place another slice of white bread on top of the cheese and repeat with the mayo and adding 2 slices of ham and one a half slices of cheese. Place a slice of bread on top.
2. Cut each sandwich diagonally and wrap tightly in cling film and refrigerate for 30 minutes minimum (I left mine overnight). This will help seal the sandwich so it won't absorb the egg mixture when you're ready to fry.
3. Make the egg mixture by mixing the 3 eggs and milk in a medium bowl. Heat about a third of a bottle of canola or rapeseed oil into a large deep pan on medium heat. If you have a thermometer heat until it reaches deep fry.
As an alternative to frying you can just throw into a lightly greased (so the bread doesn't stick) frying pan until brown
4. Drench each sandwich half in the egg batter and carefully lower each into the oil with a spatula and fry for 2 minutes. Using your spatula turn over and fry for 2 more minues. Carefully remove from the pan using the spatula to a paper towel lined plate (do a test sandwich half first to test the oil).
As an alternative to frying you can just throw into a lightly greased (so the bread doesn't stick) frying pan until brown
4. Drench each sandwich half in the egg batter and carefully lower each into the oil with a spatula and fry for 2 minutes. Using your spatula turn over and fry for 2 more minues. Carefully remove from the pan using the spatula to a paper towel lined plate (do a test sandwich half first to test the oil).
4. Dust each sandwich with icing sugar and serve with a blob of raspberry jam.
