Thought to be a variation of the croque-monsieur, that French breakfast (or anytime) classic, the monte cristo sandwich first appeared in the United States in the 1950s. This original turkey, ham, and cheese sandwich was coated in an egg batter and deep-fried. We prefer ours on the lighter side: grilled instead of fried and filled with thick-cut roasted turkey, goat cheese, and pepper jelly for a bit of extra sweetness and spice.
- Yield: 4 Servings
- Total Time: 25 Minutes
- 2 large eggs
- ¼ cup whole milk
- ¼ teaspoon salt
- 8 slices bread
- 4 ounces goat cheese, softened
- ¼ cup hot red pepper jelly*
- 8 thick slices roasted turkey**
- 2 tablespoons unsalted butter
- Whisk together eggs, milk, and salt in a small bowl. Heat a large nonstick skillet over medium heat.
- For each sandwich, spread 2 tablespoons goat cheese onto 1 bread slice, followed by 1 tablespoon pepper jelly. Top with 2 slices of turkey and another slice of bread. Trim crusts if desired. Generously brush tops of sandwiches with egg mixture.
- Add butter to hot skillet; when it is melted and sizzling, arrange sandwiches in the skillet, egg side down. Brush the top of each sandwich with remaining egg mixture. Cook for 3 to 4 minutes, then flip, cooking until both sides are golden brown. Cut sandwiches in half diagonally and serve.