Monte-cristo Recipe

Cook onions down

Thinly slice 2 medium yellow onions. Heat 1 tbsp neutral oil in a medium skillet over medium-low. Add onions and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 12–15 minutes.

Add a splash of water (or a tablespoon of balsamic vinegar if desired) to deglaze the pan, increase heat briefly to evaporate, then reduce heat and continue to cook until deeply golden and jammy, another 10–15 minutes. Stir in 1–2 teaspoons brown sugar if you want a sweeter marmalade. Remove from heat and let cool. Makes about 1 cup.

In a medium bowl whisk together flour, cornstarch, baking powder, sugar and salt until homogenous.

In a separate bowl whisk the eggs, milk and vanilla until combined. Gradually whisk wet ingredients into dry ingredients until smooth. The batter should be slightly thicker than pancake batter but easily coat a piece of bread. Let rest 5–10 minutes while assembling sandwiches.

Lay out 4 bottom slices of miche. On each slice spread approximately 1 tablespoon raspberry preserves in the center, leaving a 1/2-inch border.

Divide the sliced turkey evenly among the 4 sandwiches (about 3 oz turkey per sandwich), layering it over the preserves.

Top the turkey with roughly 2 oz (about 2 slices) Gruyère per sandwich. Spoon about 2–3 tablespoons onion marmalade over the cheese.

Place the remaining 4 bread slices on top to form 4 sandwiches. Press gently to compress slightly so fillings adhere.

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter and 1 tablespoon neutral oil (the oil helps prevent burning). Keep heat at medium to medium-low so exterior browns without overcooking filling.

Working one sandwich at a time, hold the sandwich by the edges and dip both faces briefly (1–2 seconds each) into the batter so a thin, even coating adheres. Allow excess batter to drip back into bowl; you want a thin shell, not a thick fritter.

Place battered sandwich in the hot skillet. Cook 3–4 minutes per side, pressing gently with a spatula occasionally, until batter is golden brown and crisp and cheese is melted. Add more butter to skillet as needed between batches. If sandwich browns too quickly before cheese melts, lower heat and cover the pan for 1–2 minutes to trap heat and finish melting.

Transfer cooked sandwiches to a wire rack or cutting board. Lightly dust the top with powdered sugar (about 1/2 tbsp per sandwich) and let rest 1 minute.

Cut each sandwich on the diagonal into two triangles. Serve immediately while hot, offering extra raspberry preserves or onion marmalade on the side if desired.