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Open-Face Monte Cristos

For a quick and clever take on a Monte Cristo, Kay Chun griddles ham until it's crisp, then piles it onto fried bread with cheese for a crispy, cheesy, insanely delicious sandwich.

  • Total Time:
  • Servings: 4

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  • 4 tablespoons unsalted butter
  • 1/2 pound very thinly sliced ham
  • 2 large eggs
  • 2 tablespoons whole milk
  • Four 1-inch-thick slices of Pullman bread
  • 8 slices (1/2 pound) of Gruyère cheese
  • Basil leaves, for garnish


  1. On a griddle, melt the butter. Cook the ham over moderate heat, turning, until golden and crispy around the edges, about 5 minutes.
  2. In a shallow bowl, whisk the eggs with the milk. Dip the bread in the eggs and cook on the griddle until golden on the bottom, about 3 minutes. Flip the bread and top with the cheese and ham. Cover and cook until the cheese is melted. Garnish with basil and serve.
Contributed By Photo © Christina Holmes Published April 2014

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