Monte Cristos with Baby Greens

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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8 thick slices white bread

2 tablespoons dijon mustard

1/4 cup raspberry preserves

1/2 cup shredded gruyère cheese

1 cup shredded monterey jack cheese (about 4 ounces)

8 deli slices smoked ham (about 6 ounces)

3 large eggs

1/3 cup whole milk

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

6 cups baby greens (about 4 ounces)

1 tablespoon white balsamic vinegar


  1. Preheat the oven to 350 degrees F. Spread 4 bread slices with the mustard and the other 4 with the preserves. Toss both cheeses in a bowl, then divide half the mixture among the mustard-covered bread. Top with the ham, then the remaining cheese and the preserves-covered bread. Press each sandwich slightly. Whisk the eggs, milk, 1/2 teaspoon salt and a few grinds of pepper in a baking dish.
  2. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat until just starting to brown. Dip 2 sandwiches in the egg mixture, turning to coat. Let the excess drip off, then transfer to the hot skillet and cook until browned and crisp, about 2 minutes per side. Transfer the sandwiches to a rack set on a baking sheet. Wipe out the skillet, add the remaining 1 1/2 tablespoons butter and cook the remaining 2 sandwiches. Transfer to the rack, then transfer the baking sheet to the oven to melt the cheese completely, about 5 minutes.
  3. Meanwhile, toss the greens with the vinegar, a pinch of salt and a few grinds of pepper. Serve with the sandwiches.