Need further incentive to make a ham for Easter Brunch? For me it’s all in the name of the Monte Cristo Sandwich and other Hamitarian Week recipes. Gotta love leftovers… For Hamitarian Week, I’m starting off with the Monte Cristo Sandwich, because just thinking about this sandwich inspires me to buy the giant ham in the first place. In fact, I’m famous for buying both ham and the necessary sourdough bread on the same day, so the bread will be just the right amount of stale for my Monte Cristo leftover ham sandwich. It’s possible that my eye is on the real prize from the outset, the Monte Cristo Sandwich, and everyone who has ever made french toast knows that slightly stale bread absorbs just the right amount of egg to make the french toast rich and tender. In fact, that’s how french toast came about in the first place; the whole point is to save good bread before it goes from stale to bad. And what could possibly be better than putting a breakfast sandwich on this absolutely perfect French Toast? The salty ham and turkey, the melty cheese, the slightly tangy, but custard rich bread and a thick slice of tomato stacked together and dipped in fresh Wisconsin* maple syrup… I bet you’re dreaming of a Monte Cristo Sandwich right now.
- 1 large egg
- 2 tablespoons milk
- 2 pieces sourdough bread
- butter for the pan
- 2 slices swiss cheese (I like Jarlsberg, though Emmentaler or Gruyère is traditional)
- 2 slices ham
- 2 slices turkey
- 2 slices tomato
- maple syrup for serving
- Whisk the egg and milk in a wide bowl or pan. Dip the bread in the egg mixture on both sides of each slice until it has completely absorbed.
- Prep the rest of your ingredients so you can work quickly once the bread is cooked.
- Heat a frying pan to medium low. Melt in a little butter. Add the bread.
Cook until browned. Flip.
- Top one side with the turkey and the other with the cheese.
- Turn heat down a little. When the cheese has melted, but the bread isn’t burned (here’s the hard part!) add the ham to the pan and heat through.
- Place the ham and the tomatoes on the sandwich and close.
- Serve with real maple syrup if you like salty and sweet like I do.
- *Vermont may be substituted in a pinch.
