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Monte Cristo

  • 30 m
  • 30 m
EatingWell Test Kitchen
“If you're not familiar with the Monte Cristo sandwich, think of it as a cross between a ham-and-cheese sandwich and deep-fried French toast. It's especially tasty with the currant or raspberry jam it's usually served with. We forgo the deep frying for a quick turn in a skillet with a bit of oil until the cheese is melted and the bread is golden.”


    • 1 large egg
    • 3 large egg whites
    • ¼ cup low-fat milk
    • Pinch of ground nutmeg
    • 8 teaspoons raspberry jam
    • 8 slices whole-wheat sandwich bread
    • 4 thin slices roasted deli turkey, (about 4 ounces)
    • 4 thin slices deli ham, (about 4 ounces)
    • 1 cup finely shredded Swiss cheese


  • 1 Preheat oven to 275°F. Set a wire rack on a baking sheet and lightly coat with cooking spray. Place the baking sheet in the oven.
  • 2 Whisk egg, egg whites, milk and nutmeg in a shallow dish until combined.
  • 3 Spread 1 teaspoon jam on each slice of bread. Divide turkey, ham and cheese evenly among 4 slices. Top each sandwich with another slice of bread, jam-side down.
  • 4 Coat a large nonstick skillet with cooking spray and heat over medium-low heat. Dip 2 sandwiches into the egg mixture, making sure to coat both sides. Place the battered sandwiches in the pan, cover and cook until browned and the cheese is melted, 3 to 5 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining 2 sandwiches. Serve warm.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
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