• Sean Bardwell

Monte Cristo

Every once in awhile I post a pic (on Instagram @BwellQue) what I'm making for the week and ask what people would like to see. The Monte Cristo was the choice for the first week of August. Unfortunately I got busy and didn't get to make it when I wanted but I once I finally did, it was well worth the wait!

Due to all of the positive feedback I received (thank you!) I thought I would show my appreciation by sharing the recipe. Again, I got busy so I didn't get to post it quite when I wanted to but here you go!

I started my Monte Cristo adventure by making some sauces. Traditionally, I believe there is mustard and mayo on the inside and then you dip it in a raspberry or strawberry sauce. I like to play with my food so I made a Smoked Jalapeno Mayo and Strawberry Dijon.

Next it was time to assemble. I used a brioche bread because it looked soft and delicious! I spread the Smoked Jalapeno Mayo on each slice of bread. Then some Havarti cheese (made in WI...I'm from WI so I try to use WI cheese whenever I can) and Honey Smoked Ham. I topped it with one of the mayo'd slices of bread and then spread Strawberry Dijon on both of those pieces. This layer got more Havarti and Smoked Turkey.

After the sandwich was assembled, I pressed it down and cut off the crusts.

The last step is to cook it. I fried mine in a combination of butter and bacon fat. The bacon fat was actually from some Maple Bourbon bacon I had so it added one more layer of flavor.

I coated the sandwich in a simple mixture of milk and egg. If you want to add a little more sweetness or a different layer of flavor you could also use coffee creamer in place of the milk.

The most important part of the frying process is to make sure you don't forget to fry the edges...it is coated in raw egg.

Some people dust them in powdered sugar but again, I was going more savory. Feel free to make it your own...always play with your food!


Monte Cristo

Yields about 2 Sandwiches

6 slices (preferred) bread

For the Smoked Jalapeno Mayo:

3 TBL mayo

2 TBL Smoked Jalapeno Jelly (or you could use minced pickled jalapenos)

4 slices Havarti (or preferred cheese)

4 slices smoked ham

For the Strawberry Dijon:

3 TBL strawberry jam

2 tsp dijon mustard

4 slices turkey

1/2 cup milk

4 eggs

4 TBL butter or bacon fat or both

Place 2 slices of bread on a cutting board. Spread mayo on each slice of bread. Top with a slice of cheese and 2 slices of ham. Add the second slice of bread and spread with the mustard. Add 2 slices of turkey and a slice of cheese. Add the third slice of bread.

Using the bottom of a frying pan or something else that is flat, gently press the sandwich. Cut off the crusts to help seal the sandwich.

In a small bowl mix together milk, eggs and a little bit of S&P until combined. Dip the sandwich into the egg mixture.

Preheat the skillet over low heat and add butter or bacon or a combination of both. Add the sandwich and cook for 4-6 minutes. Flip and cook 4-5 minutes more or until cooked through and melted. Don't forget to cook the edges!


"Eat this and B well"

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