← Back to Search Results
pan-frying American
Chicken Monte Cristo with Cranberries and Thyme

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: Serves 3

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

Directions

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

2. 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.

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


© 2007 Tony Rosenfeld
 

Nutritional Information

Nutrients per serving (% daily value)

795kcal (40%)
2316mg (96%)
49g
5g
38g (59%)
0g
18g (90%)
13g
4g
380mg (127%)
26g
62g
110mg
828mg
251mcg RAE (8%)
1mg (1%)
377mg (38%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
desserts-4-today Desserts 4 Today
by Abby Dodge
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?