Monte Cristo Sandwiches

Servings: 4 · Prep: 10 min · Cook: 30 min · Total: 40 min

Ingredients

• 8 each White sandwich bread slices
• 8 ounces deli turkey
• 8 ounces ham
• 4 ounces Swiss cheese
• 3 each eggs
• 1/3 cup whole milk
• 1/8 teaspoon black pepper
• 1/4 cup unsalted butter
• 1/2 cup raspberry preserves

Equipment

Oven; Whisk; Baking Sheet; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Instant-read thermometer; Wide shallow dish; Wire rack; 12-inch nonstick skillet with lid; Wide turner; oven; whisk; baking sheet; measuring cups; measuring spoons; knife; cutting board; instant-read thermometer; wide shallow dish; wire rack; wide turner

Steps

1. Prepare the work area and warming oven. Wash your hands with soap and water for at least 20 seconds and clean the preparation surface. Heat the oven to 200°F. Set a wire rack on a baking sheet for keeping the first batch warm.
2. Assemble the sandwiches. Lay out the bread. Divide half the Swiss cheese evenly among 4 slices. Divide all the turkey and ham evenly among those slices, arranging the meat in flat layers rather than thick folds. Divide the remaining cheese among all 4 sandwiches, then cover with the remaining bread. Press gently to help the sandwiches hold together.
   • 8 Each white sandwich bread
   • 8 ounces deli turkey — sliced
   • 8 ounces ham — thinly sliced
   • 4 ounces swiss cheese — thinly sliced
3. Whisk the egg mixture. In the shallow dish, whisk the eggs, milk and black pepper until thoroughly combined, with no streaks of egg white. Wash your hands after handling raw eggs.
   • 3 Each egg
   • 1/3 cup milk
   • 1/8 teaspoon Ground Black Pepper — ground

   Do not taste the raw egg mixture; wash hands after handling raw eggs.

4. Heat the skillet and dip the first batch. Heat the skillet over medium-low heat for about 2 minutes. Add 2 tablespoons butter and swirl to coat the bottom. Working with one sandwich at a time, dip each broad side into the egg mixture for just 1–2 seconds. Lift carefully, let excess coating drip back into the dish, and transfer directly to the skillet. Cook 2 sandwiches in this batch.
   • 2 tablespoons butter

   Wash utensils and surfaces that contact the raw egg mixture before using them with cooked sandwiches.

5. Pan-fry until golden and hot throughout. Cook the first side for 4–6 minutes, until golden brown. Carefully flip with the turner. Cover for 2 minutes to help warm the filling, then uncover and cook for another 3–4 minutes. The sandwiches are ready when both sides are golden, the egg coating is fully set, the cheese is melted and the center reaches 165°F on an instant-read thermometer inserted from the side. If the bread browns before the center is hot, reduce the heat and continue cooking, turning as necessary.

   Clean the instant-read thermometer probe with soap and water before and after checking temperatures.

6. Keep warm and cook the second batch. Transfer the cooked sandwiches to the prepared rack and keep them uncovered in the oven. Melt the remaining 2 tablespoons butter in the skillet. Briefly dip the remaining 2 sandwiches and cook them the same way. Discard any unused egg mixture.
   • 2 tablespoons butter

   Discard unused egg mixture and clean any utensils or surfaces that contacted it before reuse.

7. Cut and serve with raspberry preserves. Cut the sandwiches in half on a clean cutting board. Serve promptly, dividing the raspberry preserves among all 4 portions, with 2 tablespoons alongside each sandwich.
   • 1/2 cup raspberry preserves

   Refrigerate leftovers within 2 hours, or within 1 hour when the surrounding temperature exceeds 90°F; keep at 40°F or below, use within 3–4 days, and reheat to 165°F.

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