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Chicken Monte Cristo with Cranberries and Thyme

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

A cross between French toast and a grilled ham and cheese, a Monte Cristo is not your standard sandwich. They are wonderfully tasty, great served for brunch on a lazy Sunday. I’ve crafted the recipe to serve three only because that’s all you can make in one pan at a time. If you’re cooking for a crowd, just double the recipe and hold the sandwiches in a 300°F oven until ready to serve.

Serves3

Cooking Methodpan-frying

CostModerate

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Mealbrunch, lunch

Taste and Texturecheesy, crisp, savory, sweet

Type of Dishgrilled sandwich, sandwich

Ingredients

  • 3 large eggs, beaten
  • ¼ cup whole milk
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 6 slices whole wheat bread
  • ¼ cup cranberry sauce
  • 2 cups thinly sliced leftover chicken
  • 6 ounces thinly sliced ham
  • 3 ounces sliced Swiss cheese
  • 3 tablespoons Dijon mustard
  • 3 tablespoons maple syrup

Instructions

1, In a medium bowl, whisk together the eggs, milk, salt, and pepper.

Melt ½ tablespoons of the butter in a heavy 12-inch skillet (either cast-iron or non-stick) over medium heat. Dip 3 slices of the bread in the egg mixture and set in the skillet. Cook until browned, about 2 minutes. Flip and cook the other side until browned, too, about 2 more minutes. Transfer to a large plate.

3 Melt the remaining 1½ tablespoons butter in the skillet, dip the remaining 3 slices of bread in the egg mixture and cook until browned, about 2 minutes. Flip the bread and top with the cranberry sauce, chicken, ham, and Swiss. Spread the remaining slices of bread with the mustard and set on top. Reduce the heat to medium-low and cook, flipping once or twice and pressing down with a metal spatula to flatten the sandwiches, until the cheese is melted, about 5 minutes.

Cut in half and serve with a drizzle of the maple syrup.

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