March 26, 2013

Monte Cristo With Homemade Honey Mustard Dressing

 While I was cleaning up the kitchen yesterday morning, instead of dumping out the  remaining egg & milk mixture left from making french toast, I decided to whip together a Monte Cristo with turkey instead of ham. Because it was Monday, I would be  trying to use up ingredients in the refrigerator that were  half-used or ready to expire.  You know, the ends of the jar, 3 day old deli meat or the last of the vegetables.  I had turkey meat, asparagus, white cheddar and shallots on my mind specifically. A Monte Cristo is a fried ham and cheese sandwich, a variation of the French croque-monsieur. In the 1930s–1960s, American cookbooks had recipes for this sandwich under such names as French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich. Emmental or Gruy√®re cheese is typically used.  In most regions, the sandwich is savory rather than sweet.
The Monte Cristo has been known to be occasionally served with preserves. Yum. 

  • 18 slices bread of choice (white, whole wheat, gluten-free)
  • Butter for spreading
  • 1/2 lb. turkey breast (you can also use ham)
  • 4 ounces of white cheddar  or swiss cheese like Gruyere, shredded
  • Honey mustard dressing or spread, recipe to follow or link here
  • 3 eggs
  • 1/3 cup milk
  • Salt 7 freshly ground pepper
  • Pinch of nutmeg
  1. For each sandwich use 3 slices of bread. Butter one side of bread first, then cover opposite side with meat and some cheese.
  2. Spread  both sides of the second slice of bread  with a little mustard.  
  3. Place on top of turkey and cheese.  top with bit more meat and cheese.
  4. Butter third slice of bread for top, butter side up; press sandwich lightly and trim crusts.
  5. I used a biscuit cutter to make mini individual tea size sandwiches.
  6. Beat eggs with milk and spices. Dip sandwiches into the egg mixture and fry on a hot skillet .
  7. Brown on all sides, adding more butter when necessary. 
I served this with a small salad of asparagus and macerated shallots.
Recipe for Honey Mustard 

  • 1/4 cup Dijon mustard (you could also use yellow mustard)
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, light or dark
  1. In a small saucepan, add all ingredients.
  2. Heat on medium high heat to bring to a boil.
  3. Reduce heat and simer for about 10 minutes, making sure all sugar is dissolved and sauce has turned a nice dark brown color.
  4. Remove from heat and store in a bottle up to 2 weeks.


  1. yum! that says it all.
    Thanks for sharing with us at "in and out of the kitchen"

  2. This looks like a fabulous Monte Cristo! I also like to "clean-out" my fridge on a Monday morning and try to use all the little bits in other fun dishes ;-) Thank you for sharing at our ALL MY BLOGGY FRIENDS party !


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