The Monte Cristo sandwich, topped with a drizzle of maple syrup, just might be the perfect way to start a weekend morning. It’s a killer combination of sweet and savory with layers of ham, turkey, and cheddar wedged between battered dipped challah bread, griddled up french-toast style.

My introduction to the Monte Cristo was at brunch a couple of weekends ago at Prune (NYC), a cozy, casual chef-owned restaurant in the East Village. Prune’s brunch menu ranges from unique European inspired offerings such as an “appetizing plate” of smoked fish and garnishes and a “youth hostel breakfast” of sliced liverwurst, fish pastes, and german bread, to more traditional brunch items like eggs benedict and huevos rancheros. It’s the kind of brunch menu that satisfies both the food adventurists who like to try new things and the more traditional egg and toast types.

prune’s monte cristo brunch plate

It’s pretty easy to throw together a monte cristo sandwich at home and while it makes a delicious brunch item, I wouldn’t hesitate to whip one up for a quick, comforting weeknight dinner as well (especially after one of those days). I tried a few versions before I ended up with the recipe below. The best advice I can offer is to pick up a loaf of challah or brioche bread, as it really makes a difference. I like to griddle the bread up seperately, french-toast style, and then build the sandwich before a final round over heat.

monte cristo sandwiches
(serves 4)

• 2 eggs, beaten
• 8 thick slices of challah or brioche
• 4 tablespoons unsalted butter
• 8 slices smoked turkey
• 8 slices smoked ham
• 8 slices cheddar
• maple syrup to top

Preheat the oven to 275F.

Place a large saute pan over medium heat. Pour the beaten eggs into a medium sized baking dish, wide enough to hold 2 slices of bread. Dip two slices of bread into the eggs and coat both sides. Add 1 tablespoon of butter to the saute pan allow to melt. Add the battered bread slices and saute until golden, flipping halfway through to crisp up both sides. Remove the bread slices from a pan to a cutting board.

Build the sandwich by adding 2 slices of turkey, ham, and cheddar. Place the sandwich back in the saute pan (adding a little more butter if needed) and put a heavy plate or pot lid on top of the sandwich to help press it down. After about 2 minutes, flip the sandwich over and cook until the cheese has melted. Place the sandwich on a baking sheet and into the oven to keep warm.

Repeat the process until all four sandwiches are completed. Serve with maple syrup.

More About Prune NYC:

Food & Wine: A Rogue Chef Tells All - by Chef Gabrielle Hamilton

Gabrielle Hamilton You Tube Interview

In Praise of Sardines: An Ode to Prune

The Amateur Gourmet: Dinner at Prune

We are Never Full: Prune Restaurant Review

Tagged as: breakfast, restaurants, sandwiches

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