Open-Face Monte Cristos

Name: Open-Face Monte Cristos
Total time: 20 min
Yield: 4
Ingredients: 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

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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. Slideshow: Hot, Melted Sandwich Recipes

By Kay Chun

April 2014

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Recipe Summary

total:

20 mins

Yield:

Ingredients

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

Directions

Step 1

On a griddle, melt the butter. Cook the ham over moderate heat, turning, until golden and crispy around the edges, about 5 minutes.

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Step 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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Open-Face Monte Cristos

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Open-Face Monte Cristos

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Open-Face Monte Cristos