Monte Cristo Sandwich (Print)

Decadent French toast-style sandwich with ham, turkey and Swiss cheese, dusted with powdered sugar and served with raspberry jam.

# Ingredients:

→ For the Sandwich

01 - 4 slices white bread, thick-cut preferred
02 - 4 slices ham
03 - 4 slices turkey
04 - 4 slices Swiss cheese

→ For the Egg Batter

05 - 2 large eggs
06 - 60 ml milk
07 - Pinch of salt
08 - Pinch of black pepper

→ For Cooking and Serving

09 - 2 tablespoons unsalted butter
10 - Powdered sugar, for dusting
11 - Raspberry jam, for serving

# Steps:

01 - Lay out the bread slices and build two sandwiches by placing 2 slices of ham, 2 slices of turkey, and 2 slices of Swiss cheese between two slices of bread. Gently press down to compact the fillings. Trim the crusts if desired for a traditional presentation.
02 - In a shallow dish wide enough to fit the sandwiches, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
03 - Place a large skillet over medium heat and add the butter. Allow it to melt completely and coat the bottom of the pan evenly.
04 - Carefully dip each sandwich into the egg mixture, turning to coat both sides thoroughly. Let any excess drip off, then immediately place the sandwiches in the hot skillet. Cook until golden brown and crispy, about 3-4 minutes per side. Ensure the cheese is melted and the egg coating is set.
05 - Transfer the cooked sandwiches to a paper towel-lined plate to absorb excess butter. Let rest for a minute, then dust the tops with powdered sugar using a small sieve or shaker. Cut each sandwich diagonally into two triangles and serve immediately with raspberry jam on the side.

# Additional Notes:

01 - The Monte Cristo is traditionally served with powdered sugar and raspberry jam for a sweet-savory flavor balance.
02 - Use slightly stale or thick-cut bread to prevent sogginess when dipped in the egg mixture.
03 - This dish is ideal for brunch but also works well as a lunch or dinner option.
04 - The egg coating should resemble French toast: fully cooked but not overly browned.

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