Monte Cristo Sandwich Recipe

In a medium skillet over medium heat, cook the diced bacon until most fat is rendered and pieces are browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving about 1–2 tablespoons of bacon fat in the skillet.

Add the finely chopped onion to the reserved bacon fat and cook until softened and translucent, about 4 minutes. Add the minced garlic and chopped hot peppers and cook 30–60 seconds until fragrant.

Stir in the brown sugar, apple cider vinegar, maple syrup and black pepper. Cook, stirring, until the mixture thickens and becomes jammy, about 4–6 minutes. Return the bacon to the skillet and stir to combine. Remove from heat and set aside. Cool slightly before using.

In a small bowl combine Dijon mustard, whole-grain mustard, honey, whiskey, minced jalapeño, lime juice and salt. Whisk until smooth and emulsified. Taste and adjust heat or sweetness. Refrigerate until ready to assemble; flavors meld best after 15–30 minutes.

If using bottled prickly pear syrup or grenadine, thin slightly with 1–2 teaspoons of warm water if it's very thick. Keep at room temperature for drizzling. Place powdered sugar in a small sieve for dusting at the end.

Prepare potatoes: grate the peeled russets and place in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible (important for crispness).

In a bowl combine the drained grated potato, grated onion, flour, salt and pepper. Mix to combine.

Heat a large nonstick skillet over medium-high heat and add the vegetable oil and butter. When hot, add the potato mixture, pressing into an even layer. Cook without disturbing until the underside is deeply golden and crisp, about 5–7 minutes. Flip in sections (or flip whole if confident) and cook the other side another 4–6 minutes until crisp and cooked through. Keep warm in a low oven (200°F / 95°C) while preparing sandwiches.

Make the French toast batter: In a shallow wide bowl whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon and salt until well combined.

Assemble sandwiches cold: Lay out 4 slices of brioche. On each, layer 2 oz ham (approx. 2 oz per sandwich), 2 strips bacon, then one slice Swiss and one slice cheddar. Spread about 1 tablespoon of jalapeño whiskey mustard on the top or bottom bread slice as preferred. Spoon about 1 tablespoon of hot pepper bacon jam onto the cheese or inside edge (reserve remaining jam for serving). Top with remaining bread slices to form 4 sandwiches.

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter. Dip each assembled sandwich briefly into the French toast batter, about 5–8 seconds per side—coat thoroughly but do not let bread soak through. Let excess drip off.

Place dipped sandwiches in the hot skillet and cook until golden brown and set, about 3–4 minutes per side. Add the remaining tablespoon of butter to the pan as needed between batches. While cooking, press gently with a spatula to encourage contact so the cheese melts.

After cooking, if desired place sandwiches in a 300°F (150°C) oven 3–5 minutes to ensure cheese is fully melted and sandwiches are heated through.

Cut each Monte Cristo sandwich diagonally in half. Arrange two halves on each plate alongside a generous portion of hot hashbrowns.

Dust the top of each sandwich lightly with powdered sugar using the sieve (about 1/2 tablespoon per sandwich). Drizzle prickly pear syrup over the top in a thin ribbon (about 1 tablespoon per sandwich), and add a small spoonful (about 1 tablespoon) of hot pepper bacon jam to the plate or onto each sandwich as garnish.

Serve immediately while hot. Offer extra jalapeño whiskey mustard, extra prickly pear drizzle, and maple syrup on the side if desired.