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Monte Cristo Recipe

Name: Gabby Goat American Pub & Grills Monte Cristo Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: American
Ingredients: 9 slices thick-sliced brioche or challah bread; 1 cups whole milk; 0.5 cups heavy cream; 4 units eggs; 0.25 cups RumChata liqueur; 2 tbs granulated sugar; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp salt; 3 tbs unsalted butter (for frying); 9 slices sliced deli turkey; 9 slices sliced deli ham; 9 slices sliced corned beef (thinly sliced); 6 slices American cheese slices; 6 slices Swiss cheese slices; 2 tbs Dijon mustard (optional); 2 tbs mayonnaise (optional); 2 tsp powdered sugar (optional for dusting); 0.5 cups strawberry or raspberry preserves (for dipping); 0.5 cups maple syrup (optional); 4 cups your choice of potato (home fries, fries, or hash browns); 2 tbs vegetable oil (for potatoes, if frying); 0 to taste salt & pepper

Inspired by Gabby Goat American Pub & Grill

Time50m

Serves3

Three pieces of our RumChata French toast with turkey, ham, corned beef, American cheese, and Swiss cheese. Made into a mouthwatering sandwich and served with your choice of potato

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Ingredients

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French Toast (RumChata batter)

9 slices thick-sliced brioche or challah bread

1 cups whole milk

1/2 cups Heavy cream

4 units Eggs

1/4 cups RumChata liqueur

2 tbs granulated sugar

1 tsp Watkins vanilla extract

1/2 tsp Ground cinnamon

1/4 tsp Celtic sea salt

3 tbs unsalted butter (for frying)

Sandwich fillings

9 slices sliced deli turkey

9 slices sliced deli ham

9 slices sliced corned beef (thinly sliced)

6 slices American cheese slices

6 slices Swiss cheese slices

2 tbs Dijon mustard (optional)

2 tbs mayonnaise (optional)

Finishing & serving

2 tsp powdered sugar (optional for dusting)

1/2 cups strawberry or raspberry preserves (for dipping)

1/2 cups maple syrup (optional)

4 cups your choice of potato (home fries, fries, or hash browns)

2 tbs vegetable oil (for potatoes, if frying)

0 to taste salt & pepper

Method

French Toast (RumChata batter)

Make batter

In a wide shallow bowl or dish, whisk together eggs, whole milk, heavy cream, RumChata, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and slightly frothy.

Soak bread

Arrange 9 slices of brioche/challah so you can work in batches. Dip each slice into the batter two at a time, letting it soak 15–20 seconds per side until saturated but not falling apart. Let excess drip back into bowl.

Cook French toast

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat. Place soaked slices in the pan (do not overcrowd), cook 2–3 minutes per side until golden brown and puffed. Add more butter as needed and keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Prepare sandwich fillings

If corned beef is cold and thick, warm it briefly in a skillet until heated through (about 2 minutes per side) so the sandwich is evenly warm. Keep turkey and ham at room temperature or slightly warmed — do not overcook deli meats.

If using Dijon mustard and mayonnaise, spread about 1 teaspoon mustard and 1 teaspoon mayo on the inside of the French toast slices that will be the inner faces of each sandwich (adjust to taste). This helps balance sweet components.

Assemble Monte Cristos

This recipe makes three sandwiches built from nine French toast slices (3 slices per sandwich). For each sandwich: place one French toast slice as the bottom, layer 1 slice American cheese and 1 slice Swiss cheese, then arrange 3 slices combined of turkey, ham, and corned beef (roughly 1 of each) so total meat per sandwich equals 3 slices. Top with another cheese slice if you like, then cap with a second French toast slice to make a double-decker. For a three-piece stack as described, assemble three single sandwiches and then stack them in groups of three for plating if desired.

To melt cheese and finish, place assembled sandwiches on a clean skillet over low heat, cover loosely with a lid, and cook 2–3 minutes per side until cheese is melted and sandwich is warmed through. Alternatively, bake at 350°F (175°C) for 6–8 minutes.

Potatoes (choice)

If serving home fries or hash browns from raw: dice or shred 4 cups of potatoes, rinse to remove starch, dry thoroughly. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add potatoes, spread into an even layer, season with salt & pepper, and let cook undisturbed 4–6 minutes to crisp. Stir and continue cooking 6–8 minutes more until browned and cooked through. Adjust seasoning.

If serving fries from frozen or oven-baked potatoes, follow package instructions for crisping and season with salt after cooking.

Finish & serve

Slice sandwiches if desired. Dust lightly with powdered sugar (optional) and serve immediately with a ramekin of fruit preserves and a small pitcher of warm maple syrup for dipping. Plate with chosen potatoes on the side. Offer extra salt & pepper to taste.