Ham and Brie Monte Cristo Sandwiches
By Matthew FairmanPublished on September 3, 2024
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
You can substitute hearty white sandwich bread for the brioche. Note that the bread should be lightly toasted before assembling the sandwiches. Red currant jelly can be substituted for the raspberry jam if you prefer a more tart flavor. Be sure that the Brie is well chilled before cutting off the rind and slicing it; if it's still too soft, freeze it for 15 minutes to firm it up.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, 2 tablespoons sugar, vanilla, cinnamon, and salt together in 8-inch square baking dish. Set wire rack in rimmed baking sheet.
- Arrange toasted brioche in single layer on clean counter. Spread jam evenly over 4 slices. Divide Brie slices into 4 equal portions and arrange evenly over jam. Divide ham into 4 equal portions and arrange over Brie, folding and bunching ham as need-ed so slices don't lie flat. Spread mustard evenly over remaining4 slices brioche and place on topof ham, mustard side down.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Using both your hands, briefly dip each side of 2 sandwiches in egg mixture, allowing excess egg mixture to drip off, then place in skillet. Cook sandwiches until deep golden brown on first side, 3 to 5 minutes. Flip sandwiches; add 1 tablespoon butter to skillet; and continue to cook, tilting pan to distribute butter evenly, until second side is deep golden brown, 3 to 5 minutes longer. Transfer sandwiches to prepared rack. Repeat dipping and cooking with remaining 2 sandwiches. (Second pair of sandwiches will cook faster than first.)
- Bake all 4 sandwiches until Brie is fully melted, about 5 minutes. Remove sandwiches from oven. Using fine-mesh strainer, dust sandwiches evenly with remaining 1 tablespoon sugar. Using serrated knife, cut sandwiches in half diagonally. Serve warm with extra jam.
Time
50 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted Monte Cristo sandwiches with Black Forest ham; luscious, molten cheese; lightly sweet, custardy, golden-brown French toast exteriors; and the overall perfect balance of sweet and savory. Swapping out the standard deli Swiss cheese for soft, buttery Brie meant that the cheese in these griddled sandwiches melted easily and thoroughly, staying gooey and creamy until the last bite. Lightly toasting our slices of brioche sandwich bread before assembling the sandwiches gave them enough structure to hold up through frying and flipping. Toasting also dried the bread slightly, enabling it to readily soak up the French toast dip of milk, egg, sugar, vanilla, and cinnamon. A bit of sharp, tangy Dijon and a slick of raspberry jam completed this landmark sandwich's sweet-salty flavor profile.
Before You Begin
You can substitute hearty white sandwich bread for the brioche. Note that the bread should be lightly toasted before assembling the sandwiches. Red currant jelly can be substituted for the raspberry jam if you prefer a more tart flavor. Be sure that the Brie is well chilled before cutting off the rind and slicing it; if it's still too soft, freeze it for 15 minutes to firm it up.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, 2 tablespoons sugar, vanilla, cinnamon, and salt together in 8-inch square baking dish. Set wire rack in rimmed baking sheet.
- Arrange toasted brioche in single layer on clean counter. Spread jam evenly over 4 slices. Divide Brie slices into 4 equal portions and arrange evenly over jam. Divide ham into 4 equal portions and arrange over Brie, folding and bunching ham as need-ed so slices don't lie flat. Spread mustard evenly over remaining4 slices brioche and place on topof ham, mustard side down.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Using both your hands, briefly dip each side of 2 sandwiches in egg mixture, allowing excess egg mixture to drip off, then place in skillet. Cook sandwiches until deep golden brown on first side, 3 to 5 minutes. Flip sandwiches; add 1 tablespoon butter to skillet; and continue to cook, tilting pan to distribute butter evenly, until second side is deep golden brown, 3 to 5 minutes longer. Transfer sandwiches to prepared rack. Repeat dipping and cooking with remaining 2 sandwiches. (Second pair of sandwiches will cook faster than first.)
- Bake all 4 sandwiches until Brie is fully melted, about 5 minutes. Remove sandwiches from oven. Using fine-mesh strainer, dust sandwiches evenly with remaining 1 tablespoon sugar. Using serrated knife, cut sandwiches in half diagonally. Serve warm with extra jam.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments