Skillet Monte Cristo Sandwich

This sweet and savory Monte Cristo is no ordinary ham and cheese sandwich! It's dunked in an eggy batter before it hits the skillet and cooked to a warm golden brown. Then it's tradition to dust it generously with powdered sugar and serve with a side of raspberry preserves for dipping.

Directions

1. Preheat oven to 400F. Warm a nonstick oven-safe skillet over medium-low heat while you prepare the sandwiches. Spread 2 slices of brioche with 1 tablespoon each of Dijon.
2. Add 6 slices of ham to the 2 slices of brioche with Dijon, followed by 1 cup of grated Gruyère on top of the ham. Place the remaining brioche slices on top of the cheese to complete the 2 sandwiches.
3. In a bowl, whisk together the eggs and milk and transfer to a shallow rimmed dish. Add the butter to the warm pan and let it melt until just barely foaming.
4. Working with one sandwich at a time, carefully place each sandwich into the egg mixture, making sure to coat each side well.
5. Transfer both coated sandwiches to the skillet and cook for about 4 minutes on medium-low heat, or until the bread touching the pan is golden brown. If needed, lift one end of the sandwich up with a spatula to check on it periodically.
6. Flip the sandwiches over, place the entire skillet into the oven, and bake for another 4-5 minutes. The sandwiches should be golden on both sides, and the cheese should be completely melted.
7. Remove skillet from the oven and transfer sandwiches to a cutting board. Let rest for 1-2 minutes to allow the cheese to set slightly, then slice in half. Divide sandwiches among plates and use a sieve to dust generously with confectioners' sugar. Serve with raspberry preserves on the side for dipping.

Farm Team Tips

Out of milk? Use cream or half-and-half for an even richer egg batter!

To reheat, place sandwich or half sandwich on a sheet pan and heat in a 400F oven for about 5 minutes, or until warmed through. Avoid using the microwave, as this will result in soggy bread.