Monte Cristo
A yummy, grown-up breakfast sandwich for lazy Sunday mornings.
Servings Prep Time
2sandwiches 5minutes
Cook Time
Servings Prep Time
2sandwiches 5minutes
Cook Time
  • 4slices breadgood toasting bread
  • 4slices hamthin sliced
  • 4 slices turkeythin sliced
  • 4slices cheesesomething with a bit of zip that melts nicely
  • 2tsp Dijon mustard
  • 2 large eggs
  • 1splash half & half or heavy cream
  • 1 tbsp powdered sugarfor dusting
  • 2tbsp currant jamfor dipping
  • 2tbsp butterfor griddle
  1. Make the sandwiches: Lay your bottom slice of bread on your clean work surface and spread on the mustard to taste. Add one slice of cheese, 2 slices of ham, 2 slices of turkey, another slice of cheese. Spread mustard on the top slice of bread and place that on top of your sandwich. Repeat until all the sandwiches are made.
  2. Whisk your egg batter together. (Eggs + heavy cream.)
  3. Heat the griddle to about 325. Add butter to griddle. Dip just the top and bottom surface of the sandwiches in the egg batter, don’t dredge! Place on hot griddle and cook until bread is browned on both sides and cheese is melted, about 4 minutes per side.
  4. Cut, plate and sprinkle with powdered sugar. Serve with currant jelly on the side. Would make interesting hors d’oeuvres as well. Cut off crusts after cooking, cut into 4 squares, skewer some dried cranberries on a toothpick and push thru layers.
Recipe Notes

We don’t usually make breakfast that contains meat because so many of our guests are either vegetarians or don’t eat pork products. We had a serendipitous day when there were no dietary restrictions so we threw everything together and made the Monte Cristo Breakfast Sandwich with Currant Jelly.

From our kitchen to yours
White Cedar Inn
Freeport, Maine

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