Waitrose and Partners
Monte cristo

Monte cristo

A Californian spin on an eggy bread sandwich, this version is layered with chicken, ham hock and Gruyère and finished with a drizzle of honey. 

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  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 British Blacktail Medium Free Range Eggs
  • 4 slices No.1 Spelt Sourdough, or thick white bread
  • 2 tbsp mayonnaise
  • 4 slices from a 130g pack British roast chicken breast
  • 60g Gruyère, thinly sliced or grated
  • ½ x 180g pack Cooks’ Ingredients Pulled Ham Hock
  • 2 tsp Dijon mustard
  • 25g butter
  • 2 tsp clear honey, to serve

Method

  1. Lightly beat the eggs with a pinch of salt in a shallow bowl.

  2. Spread 2 slices of the bread with mayonnaise and layer the chicken, cheese and ham hock on top. Spread the remaining bread with mustard, then press down on top to make 2 sandwiches.

  3. Melt the butter in a large frying pan. Dip the sandwiches into the beaten egg one at a time, turning until coated, then cook in the pan for 2-3 minutes on each side until crisp and golden.

  4. Transfer to a plate and drizzle with a little honey.

Cook’s tip

To help the cheese melt in less time, cover the pan with a lid.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,851kJ/ 922kcals

Fat

51g

Saturated Fat

18g

Carbohydrates

60g

Sugars

6.1g

Fibre

4.2g

Protein

53g

Salt

2.5g

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