Monte Cristos with Baby Greens
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 30 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 227 milligrams
- Sodium
- 1534 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 2 grams
- Protein
- 31 grams
- Sugar
- 19 grams
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.
- Meanwhile, toss the greens with the vinegar, a pinch of salt and a few grinds of pepper. Serve with the sandwiches.