Monte Cristo Sandwich
Prep time: 10 min.
Cooking: 5 min.
Topped with turkey, cheese and apricots (though if you don’t have apricots handy, try apricot or fig preserve), the sweetness of the fruit, paired with the savoury turkey and slightly salty cheese is a deliciously mouthwatering combination.
• 4 eggs
• (1/3 cup) milk (whole, 2% or low fat)
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8 slices Calabrese or country-style bread
• 1 tbsp Dijon mustard
• 4 oz Fontina cheese, grated (about 1/3 cup)
• 4 slices thick-cut (about 1/8-inch) deli turkey breast
• 4 fresh apricots, pitted and thinly sliced
• 2 tbsp unsalted butter, more if cooking in batches
• icing sugar, for garnish
- In a shallow dish, whisk together eggs, milk, salt and pepper. Set aside.
- Lay 4 slices of bread on a clean work surface and spread top-side of each with a thin layer of mustard. Top each slice with cheese, turkey and another layer of cheese. Arrange apricot slices in an even layer on top and sandwich with remaining bread. Press down slightly on each sandwich.
- Dip each sandwich into egg mixture, turning to coat all sides.
- Working in batches as necessary, melt butter until foamy in a large non-stick skillet set over medium-low heat.
- Place sandwiches in skillet, cover and cook until bottom is golden brown, about three minutes. Flip sandwiches over, cover and continue to cook until cheese is melted and bottom is golden brown, about four minutes. Remove from pan.
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