It’s National Sandwich Month, and last week I shared a recipe for the Ultimate Tuna Melt. This week, I’ve got a tasty twist on your favorite sandwich that is reminiscent of the classic 50’s favorite, the Monte Cristo Sandwich. This method will work on just about any sandwich you love, but we’re going to build the sandwich, dip it in an egg and milk batter and grill it to perfection! The outside tastes a bit like French Toast, and the inside has the delicious melted cheese and deli meats!
For a bit of background, the Monte Cristo is a variation of the French croque-monsieur (The name is based on croquer (“to crunch”) and the word monsieur (“mister”) which originated in French cafés and bars as a quick snack.) It was once a favorite sandwich when deep frying foods was more popular. The Monte Cristo was often fried, sprinkled with powdered sugar and dipped in jelly.
My egg-battered and grilled sandwich version eliminates the deep frying, and the sandwich is dipped into the batter very quickly just to coat. I’ve made this sandwich with turkey and cheese, prosciutto, salami and cheese and even a caprese version with sliced mozzarella, tomato and slivered basil, and they are equally as delicious! Make up a batch and snack on them all week long while enjoying this month long sandwich celebration!
Watch my How To Video for Egg Battered Grilled Sandwiches here!
- 2 slices soft loaf bread (white or wheat)
- 3-4 thin slices of lunch meat (turkey, ham, prosciutto, salami, pastrami, etc.)
- 2 slices of cheese (cheddar, havarti, Gouda, provolone, etc.)
- condiments of your choice (mayonnaise, mustard, etc.)
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- butter for greasing the skillet
- Cut all of the crust off of the bread slices. Spread condiments of your choice on bread. Place one piece of cheese on each slice, leaving about a quarter of an inch border. Place your deli meats on top of one slice of bread. Close the sandwich, and pinch firmly around the edges of the sandwich to seal. (Wetting your fingers with milk or water helps to seal the bread. Or, if you have a small rolling pin, firmly roll the edges of the bread to seal.) In a bowl, add two large eggs, half cup of milk, salt and pepper, whisking to combine. Heat a non-stick skillet and add 1-2 tablespoons of butter to skillet. When hot, Dip sandwich in the egg and milk batter briefly, just enough to coat the entire sandwich. With your hands or spatula, lift out the sandwich and place in hot skillet. Cook on medium high for several minutes or until golden brown. Flip the sandwich over and cook until golden brown. When done, serve immediately. (These sandwiches can be grilled, and when cooled, wrapped tightly and freeze or refrigerate for later.)