Chicken Monte Cristo with Cranberries and Thyme
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.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecheesy, crisp, savory, sweet
Type of Dishgrilled sandwich, sandwich
- 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
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.
2007 Tony Rosenfeld