French toast meets meat-and-cheese sandwich in this Monte Cristo sandwich with a twist. I saw the basic recipe in a recent hard copy issue of Real Simple when I was trying to catch up on my backlog of magazine reading. But when I went back to find it so I could site my source, alas, it alluded me. So I dug it up online.
These sandwiches have been a favorite of mine since my college waitressing days, when this was on the menu at a restaurant called Steak Inn. (Shout out to Tom, Patti, Susan and Judy, my former fellow servers!!!) On double-shift days, I’d treat myself to one of these, knowing the real secret to this sandwich’s success is that it uses raspberry jam as a condiment. When I was reminded about these in Real Simple, I thought, hmmmm, wouldn’t that be super delicious with my homemade cranberry conserve? Why yes, it would! If you have the time, whip up a batch of that to top your sammie. Your tastebuds will be glad you did.
1 tablespoon Dijon mustard
4 slices Swiss or white sharp cheddar cheese
4 slices thinly sliced deli ham or turkey
½ cup fresh spinach leaves*
4 white sandwich bread slices—day old or stale bread works best!
2 large eggs
½ cup whole milk
2 tablespoons butter
Powdered sugar, for dusting
Raspberry jam or cranberry conserve, for serving
Melt butter in a large nonstick skillet over medium. Dip sandwiches in milk mixture; transfer to skillet, and cook until golden brown, about 3 minutes per side. Sprinkle with powdered sugar, and serve with raspberry jam or cranberry conserve.
*NOTE: I’ve added spinach to the Real Simple recipe. Again, always trying to up my veggie intake in my meals…
That sounds delicious!!
I could swear the Steak Inn version was deep fried and oozing oil – a heart attack on a plate. But it did taste great!
So true Patti – those things were dangerous! But I did love them once in a while myself too. This version seems much too healthy! 🙂
So true Patti – those things were dangerous! But I did love them once in awhile myself too. This version seems much to healthy! 🙂