Super-Stuffed Monte-Cristo Sandwiches

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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8 slices center cut or apple wood smoked bacon

4 large eggs, beaten

Warm 1/4 cup half-and-half

1/4 teaspoon grated nutmeg or ground -- eyeball it

1/2 teaspoon coarse ground black pepper -- eyeball it

2 tablespoons butter

8 thick cut sliced whole-grain soft bread, white, or challah

1/2 cup brown mustard

1/2 cup whole berry cranberry sauce

1/2 pound sliced havarti cheese

1 pound sliced ham

1 pound sliced turkey breast

1 1/2 cups medium to dark amber maple syrup


  1. Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches.
  2. Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner.
  3. Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.
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