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Monte Cristo sandwiches
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Serves: 6
12 slices white bread
150g unsalted butter
1 tbsp Dijon, English or American mustard
300g Gruyère, very thinly sliced
300g pulled ham hock
9 British Blacktail Large Free Range Eggs
6 tbsp whole milk
Generous amount of freshly grated nutmeg
1. Make six sandwiches using the bread, some of the butter (the rest is for frying the sandwiches in) and whichever mustard you want to use. On each base piece of bread lay half the cheese, then the ham and then the other half of the cheese. Put the second piece of buttered bread on top. Cut each sandwich in half.
2. Beat the eggs with the milk in a broad, shallow dish (you may find it easier to use two dishes). Add the nutmeg and seasoning. Dip the sandwiches in the egg, leave them to soak a little, then turn the sandwich over. You want to soak the sandwiches until they have absorbed a lot of the egg but not so long that they are soft and beginning to fall apart.
3. Heat the rest of the butter in two large frying pans and, over a medium heat, fry the sandwiches for 7-8 minutes, flipping them over every so often, until you can see the egg batter has cooked and the cheese has melted. You need to press down with a spatula on the sandwiches so that the cheese inside gets close to the heat of the base of the pan. The sandwiches should be lovely and golden. Pile them up in a basket or bowl on top of some kitchen paper to absorb the excess grease, and serve hot (with napkins to wrap around them).
Typical values per serving:
Energy |
3,125kJ 750kcal |
---|---|
Fat | 49g |
Saturated Fat | 26g |
Carbohydrate | 32g |
Sugars | 3.4g |
Protein | 43g |
Salt | 3.1g |
Fibre | 2.2g |
This recipe was first published in Tue Oct 22 08:31:50 BST 2019.
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