Monday: Monte Cristo Sandwiches
When I was a little girl, my mother would get us dressed up and we would go shopping at Malley’s Department Store in New Haven. We would have lunch at their counter and I would order this sandwich. I thought it was so very fancy and that I was really livin’! You can opt out of the powdered sugar and jam - but I just can’t.
Serves: 4 Prep: 15 Cooking: 15
For the Sandwiches
8 slices brioche or country bread
8 slices Swiss cheese
8 slices baked ham
8 slices turkey breast
4 large eggs
½ cup milk
1 teaspoon salt
½ teaspoon pepper¼ teaspoon ground nutmeg
4 tablespoons butter
Confectioners' sugar, optional but authentic
Red currant jam, optional
For the Fruit Salad
Any combo of nectarines, plums, peaches, apricots, watermelon, grapes, etc.
1 tablespoon orange juice
¼ teaspoon salt
1 teaspoon olive oi
Cut fruit, toss with oj, salt and olive oil and refrigerate.
Spread mustard, lightly, on each piece of bread.
Layer 4 bread slices with Swiss cheese, ham, turkey and another slice of cheese.
Place remaining bread slices on top. Squish down a bit to get the mustard to stick.
In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg.
Dip each sandwich in the egg mixture, turning to coat. It’s messy, I know.
In a large skillet, melt butter over medium-low heat.
When butter is foamy but not yet brown, add the sandwiches, and cook for 3-4 minutes.
Turn them over and cook another 3-4 minutes or until golden brown on both sides. Cover if possible.
Serve immediately, dusted with confectioners' sugar and a heaping side of fruit. Add dollop of red currant jam and now YOU are really livin’!