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Monte Cristo Sandwich

Steak and Parmesan Sandwich

Ingredients

3 slices Turano Italian Bread
2½ tbsp. unsalted butter
1 tsp. Dijon mustard
¼ cup jelly, whatever flavor you desire plus 1 tsp., divided
2 slices Swiss cheese
2 slices ham
2 slices turkey
1 large egg
1 tbsp. milk
½ tbsp. vegetable oil
Pinch of ground nutmeg
Salt
Confectioner's sugar, for dusting




Directions

Soften 1 tablespoon of butter until just melted. Butter one side of two slices of the Italian Bread, and both sides of the third.
Spread Dijon mustard on the unbuttered side of one slice, and then jelly on the unbuttered side of the other.
Assemble sandwich in the following order: 1 slice of Swiss cheese on top of the Dijon, ham, the slice of fully buttered bread, turkey, 1 slice of Swiss, and the last slice of bread (jelly side down).
Loosely wrap the whole sandwich with plastic wrap and weight it down with a heavy skillet or something similar for 3-5 minutes.
In a shallow bowl, whisk together the egg, milk, salt, and nutmeg. Dip the sandwich into the egg mixture, just so it absorbs but doesn't fall apart.
Melt together vegetable oil and the remaining butter in a skillet. Cook for 3-4 minutes per side, until the bread is golden and toasted, and the cheese has melted. Transfer to paper towels.
Heat remaining jelly in a saucepan or in the microwave until warm. Dust sandwich with confectioner's sugar, slice in half, and serve with jelly on the side.

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