What to do with all of those Easter leftovers? My suggestion are sandwiches, but let’s make this one memorably delicious. Monte Cristo? Yes! Let’s turn French toast into a sandwich to remember, shall we?
People have strong opinions about the Monte Cristo sandwich, a doubledecker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners’ sugar, served with jelly on the side. Some consider it a marvel; others, an absurdity. Whatever else it may be, the Monte Cristo is a stunning creation, requiring careful assembly and, at the table, a knife and fork.
¼ cup milk
Kosher salt and freshly ground black pepper, to taste 5 tbsp.
unsalted butter, softened
6 pieces thinly sliced white bread
4 thin slices cooked turkey
4 thin slices cooked ham
4 thin slices Swiss cheese
Confectioners’ sugar, to garnish
Red jelly or preserves, for serving
Lightly beat milk and eggs in a shallow bowl. Season with salt and pepper and set aside. For each sandwich, lightly butter 3 slices of bread on both sides (using about ½ tbsp. of butter for each sandwich). Place 2 slices each of turkey and ham between 2 slices of bread. Top each with 2 slices of cheese, and then top with third slice of buttered bread. Trim crusts, secure with toothpicks, and cut in half on the diagonal. Melt 2 tbsp. butter in a 12″ nonstick skillet over medium heat. Dip sandwich halves in milk mixture to coat. When butter foams, place sandwiches in skillet and fry until golden brown on bottom, about 2 minutes. Add remaining 2 tbsp. butter to skillet, turn sandwiches, and fry until browned on other side, about 2 minutes more. Transfer to plates, sprinkle with confectioners’ sugar, and serve with jelly.