For those of you who are not familiar with the Monte Cristo, it’s an American ham and cheese sandwich made more delectable after being pan-fried with knobs of golden butter. Well, we decided to take it up a notch on the indulgence scale by making it cheesier, meatier, and more buttery—hello Brioche buns! It’s the perfect meal for those looking to satisfy their late night cravings with some feel good food.
LEVELED-UP MONTE CRISTO
Makes 4 servings
¼ cup Whole milk
4 Brioche buns, sliced crosswise (or 8 slices thick-cut sandwich bread)
4 Eggs, cooked sunny-side up
4 slices American cheddar cheese
4 slices Emmental cheese
4 slices Canadian bacon or ham
1 cup Steamed/boiled spinach leaves, squeezed dry then chopped
¼ cup Grated Parmesan cheese
4 Tbsps Unsalted butter
1. In a wide flat-bottomed bowl, beat eggs and combine with milk. Set aside.
2. Assemble the Monte Cristo by preparing all the ingredients to make an assembly line. Take the bottom part of the brioche then top that with a sunny-side up egg. Lay a slice of American cheddar cheese and a slice of Emmental cheese over the egg. Top with Canadian bacon or ham.
3. Spread chopped spinach over the meat then sprinkle grated Parmesan cheese over the spinach. Cover with the top part of the brioche.
4. Melt a tablespoon of butter in a heavy skillet over low heat. Carefully dip both sides of the sandwich in the egg-milk mixture. Pan fry sandwich until golden brown on both sides. Repeat assembly and cooking until all sandwiches are done.
5. Transfer Monte Cristo to a plate then cut in half. Serve as is, or with a dusting of confectioners’ sugar, a drizzle of maple syrup or some fruit jam on the side.
Make these stuffed sandwiches day or night:
Recipe by Celine Clemente-Lichauco
Photographed by Ron Mendoza