Monte Cristo Sandwiches with Prosciutto & Smoked Gouda
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Monte Cristo Sandwiches

with Prosciutto & Smoked Gouda

25 MIN
$17.99 2 Servings
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From the Test Kitchen

A variation of the French classic Croque-Monsieur, the Monte Cristo is essentially a ham and cheese sandwich with french toast as the bread. For our take, you'll use a combo of prosciutto, smoked gouda, dijon, and a maple-fig jam on the inside, then follow the traditional method of dipping the sandwiches in egg batter and pan-frying in butter to get that sweet, french toast-like exterior.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Monte Cristo Sandwiches with Prosciutto & Smoked Gouda
Title
  • 3 oz Prosciutto
  • 2 Pasture-Raised Eggs
  • 4 slices Sourdough Pullman Bread
  • 2 oz Smoked Gouda Cheese
  • ¼ cup Cream
  • 1 Tbsp Dijon Mustard
  • 1 oz Salted Butter
  • ¼ cup Powdered Sugar
  • 1 Tbsp Fig Spread
  • 1½ Tbsps Spicy Maple Syrup
step-by-step
instructions
1 Prepare the ingredients

Thinly slice the cheese. In a large bowl, combine the eggs and cream; beat until smooth. Remove the plastic lining between the slices of prosciutto. In a bowl, combine the fig spread and maple syrup.

2 Assemble the sandwiches

Assemble the sandwiches using the bread, mustard, maple-fig spread, prosciutto (tearing into bite-sized pieces before adding), and sliced cheese. Dip each sandwich into the bowl of beaten eggs until coated on both sides. Transfer to a plate.

3 Cook the sandwiches & serve your dish

In a medium pan (nonstick, if you have one), heat the butter on medium until melted. Add the sandwiches. Cook 3 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a work surface; carefully halve on an angle. Serve the finished sandwiches dusted with as much of the powdered sugar as you’d like (you will have extra). Enjoy!

Tips from Home Chefs

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Monte Cristo Sandwiches

1 Prepare the ingredients

Thinly slice the cheese. In a large bowl, combine the eggs and cream; beat until smooth. Remove the plastic lining between the slices of prosciutto. In a bowl, combine the fig spread and maple syrup.

2 Assemble the sandwiches

Assemble the sandwiches using the bread, mustard, maple-fig spread, prosciutto (tearing into bite-sized pieces before adding), and sliced cheese. Dip each sandwich into the bowl of beaten eggs until coated on both sides. Transfer to a plate.

3 Cook the sandwiches & serve your dish

In a medium pan (nonstick, if you have one), heat the butter on medium until melted. Add the sandwiches. Cook 3 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a work surface; carefully halve on an angle. Serve the finished sandwiches dusted with as much of the powdered sugar as you’d like (you will have extra). Enjoy!

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