The Monte Cristo is like the forefather of extreme sandwiches. Ham, turkey, and cheese that is battered and fried then sprinkled with powdered sugar. It is such an iconic sandwich that I didn’t want to change the ingredients, they are fine just the way they are. To make it extreme, I doubled the size and it turned out fantastic.
In my opinion the two secrets to a great tasting Monte Cristo sandwich are first of all, butter. Some people deep fry the sandwich, but I think in the skillet with tons of real butter gives a better taste. Second, cook the sandwich at a medium low heat, this keeps the bread from getting too dark while the cheese is melting. Cook about 5-6 minutes for each side.
I had to cook this sandwich in sections to keep it from falling over. I divided it in two, then sliced it diagonally before i coated it in the egg mixture. I made sure to dip every side in egg so it got a good coat. I put a toothpick into each slice for stability and it was off to the frying pan.
- Egg batter (2 eggs, half a cup of skim milk and a dash of cinnamon)
- Four slices of texas toast style bread (double thickness)
- Several deli thin slices of real ham from Eggers Meats
- 3 slices of Swiss cheese
- 3 slices of real turkey breast
- Powdered sugar
- Strawberry preserves for garnish