Monte Cristo Recipe

Assemble sandwiches

Lay out 4 slices of bread. On each slice place 2 slices of smoked turkey, 2 slices of ham, and 2 slices of Swiss cheese. Spread about 1½ tablespoons of homemade raspberry jam on each of the remaining 4 bread slices. Close sandwiches by placing jam-topped slices atop the meat-and-cheese-topped slices, press gently to seal.

Butter bread

Evenly spread about 1 tablespoon of unsalted butter on the outside face of each assembled sandwich (both top and bottom). Reserve remaining butter for the skillet.

Prepare the batter

In a shallow wide bowl or pie plate whisk together 3 large eggs, 3 tablespoons whole milk, 1 teaspoon vanilla extract, 1 pinch salt, and 1 teaspoon granulated sugar until smooth and lightly frothy.

Dip sandwiches

Heat a large nonstick skillet or griddle over medium-low heat. Dip one buttered side of a sandwich into the egg batter, flip and dip the other buttered side; do not soak — just coat both outsides. Let excess drip off into the bowl.

Pan-fry

Add 1 tablespoon unsalted butter to the skillet and let it melt and foam. Place the dipped sandwich in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until golden brown and the cheese begins to melt. If sandwich browns too quickly, reduce heat to low and cover the skillet for 1–2 minutes to help the cheese melt through.

Finish remaining sandwiches

Repeat dipping and cooking for the remaining sandwiches, adding the remaining butter to the pan as needed. Keep finished sandwiches warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Trim sandwiches diagonally to make two triangles each. Dust with powdered sugar if using and serve immediately with extra raspberry jam and maple syrup on the side for dipping. Serve 1 sandwich per person (cut into halves) or share as desired.