Italian Monte Cristo

Total Time:
15 min
5 min
10 min

4 servings

  • 1/2 cup seedless red raspberry jam
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon chopped fresh rosemary
  • 8 slices brioche bread
  • 8 thin slices Swiss cheese
  • 16 thin slices prosciutto cotto
  • 4 large eggs, at room temperature
  • 3/4 cup heavy cream, at room temperature
  • 1/8 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons powdered sugar
  • In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.

  • In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.

  • Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.)

  • Sprinkle one side of each sandwich with powdered sugar and serve warm.

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