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Open-Face Monte Cristos-Style Ham-and-Cheese Sandwiches
© Christina Holmes

Open-Face Monte Cristos

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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.

  1. 4 tablespoons unsalted butter
  2. 1/2 pound very thinly sliced ham
  3. 2 large eggs
  4. 2 tablespoons whole milk
  5. Four 1-inch-thick slices of Pullman bread
  6. 8 slices (1/2 pound) of Gruyère cheese
  7. 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.
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