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The Count of Monte Cristo - Mote Cristo Sandwich

While it may not be the treasure you were promised, you won’t need 14 years in prison to enjoy it either.

You know what 14 years in prison will do to a man? Certainly make him hungry! In this classic tale of revenge and redemption, Dumas introduces us to a world of being wronged, rising to the top and realizing that mercy and love are worth more than hate.

 

This is more than a classic sandwich, it’s an extravagant delight of French toast, melty smooth cheese and smoked ham. Often served with a jam on the side, or we often use cranberry sauce. It’s a filling meal that becomes a most requested dish, very quickly.

 

You don’t even need to join a pirate crew to find it. Trust me, if you’ve read the book, you understand.

Count of Monte Cristo Sandwiches

It's time to plot some revenge! Make all your betters will seethe with jealousy as you present this sandwich in all it's decadent glory. French toast, ham, melty cheese and powdered sugar? Yes, please!
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Prep Time 5 minutes
Cook Time 15 minutes

Ingredients
Method
Notes

Ingredients

  

  • 2 large Eggs
  • 1 cup Milk
  • 4 slices Ham per sandwich
  • 1 slice Gruyere cheese per sandwhich
  • 2 Thick Slices of bread per sandwich
  • 2 tbsp butter
To coat on top
  • 4 tsp Confectioners (Powdered) sugar

Method

 

  1. Combine eggs and milk in a wide mouthed bowl and whisk well,
  2. Dip one side of each slice of bread in the egg and milk mixture,
  3. Melt 2 tbsp butter in a pan and keep on medium heat,
  4. Set one piece of bread, coated side down in the heated pan,
  5. Pile ham and then cheese onto the uncoated side of the bread and begin cooking,
  6. Cover with another coated on one side bread piece, with the coated side up, and flip the sandwich when the cheese begins to melt.
  7. Once the top and bottom are browned, cover the pan for 2 minutes to be sure the cheese is melted.
  8. Dust with powdered sugar.

Notes

You can dip the whole sandwich in the egg and milk mixture once the sandwich is made, by securing it with toothpicks and then dipping it in. Be sure to cook thoroughly, as some of the egg may drip into the meat or cheese layer

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