Monte Cristo Recipe

Cook jam

Place raspberries, granulated sugar, red pepper flakes, apple cider vinegar, and lemon juice in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Cook, stirring occasionally, until raspberries break down and mixture thickens, about 8–10 minutes. If too thick, add up to 1 tablespoon water to reach a spoonable jam consistency.

Taste and adjust: add a pinch more red pepper flakes for heat or 1/2 tsp sugar if too tart. Remove from heat and let cool to room temperature. Transfer to a small serving dish and refrigerate until ready (jam will thicken as it cools).

Par-cook potatoes: place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 5 minutes until just starting to soften; drain and pat dry.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and butter. When butter foams, add the par-cooked potatoes in a single layer (work in batches if needed). Cook without moving 3–4 minutes to develop color.

Stir potatoes and add diced onion; continue to cook, stirring occasionally, until potatoes are golden and crisp and onions are softened, about 6–8 more minutes. Add minced garlic during the last 1–2 minutes so it doesn’t burn.

Season with salt, black pepper, and smoked paprika. Stir in chopped parsley, remove from heat, and keep warm while you make the sandwiches.

Make French toast batter: in a shallow bowl or wide dish whisk together eggs, milk, heavy cream, sugar, vanilla extract, and a pinch of salt until smooth and slightly frothy.

Assemble sandwiches: arrange 4 open-faced bottom slices of bread. Layer on each: 2 slices ham, 2 slices turkey, 1 slice Swiss, and 1 slice pepper jack. Top each with remaining bread slices to form 4 sandwiches. Press gently to compact.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and let melt, coating the surface.

Working one sandwich at a time, dip both sides of the sandwich into the French toast batter, letting excess drip off (don’t soak so long the bread falls apart). Immediately place in the hot skillet, seam-side down. Repeat for remaining sandwiches, adding butter as needed.

Cook sandwiches until golden brown, about 3–4 minutes per side, pressing gently with a spatula or a weighted press to ensure even contact and melting of cheese. Reduce heat to medium-low if exterior browns too quickly before cheese melts.

When both sides are golden and cheese is melted, transfer sandwiches to a cutting board and let rest 1 minute. Lightly butter the exterior if desired for sheen.

Slice sandwiches in half diagonally, dust generously with powdered sugar, and serve each sandwich with a generous scoop of fried potatoes and a ramekin of raspberry-pepper jam for dipping or spreading.