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Monte Cristo Sandwich

Nothing is as wonderful as a lazy Sunday breakfast. Sleeping in until the sun wakes you up, staying cosy underneath your warm blankets, stumbling out to the kitchen, sipping on a mug of hot coffee and pottering about at the stove, creating something absolutely decadent to feast on back in bed.

There is so much to love about this sandwich; it’s the marriage of a souped up grilled cheese and french toast. Melty cheese, salty ham, eggy french toast, golden brown and buttery all dipped in sweet syrup- it’s the best part of any breakfast buffet perfectly packaged in sandwich form.

This treat couldn’t be easier to make, either. Whisk eggs and milk, assemble sandwich, grill, eat. I do like to add mayo and mustard to the inside of my monte cristo and cayenne to my custard; the heat and tanginess cuts through the richness of the dish and lifts it. And, then of course, I douse the whole thing in warm maple syrup, because some times more is just enough!

4 slices white bread
1 tablespoon mayonnaise
1 teaspoon dijon mustard
6 slices sliced ham
4 slices cheddar cheese
2 eggs
1/2 cup whole milk
1 teaspoon salt
pepper to taste
pinch cayenne
1 tablespoon oil
2 tablespoons butter
Maple syrup, for serving

Whisk together the eggs, milk, salt and pepper until smooth.

Mix together the mayo and mustard. Spread on the insides of the pieces of bread. Add cheese, three slices of ham, another piece of cheese then top with another piece of bread. Repeat with the other sandwich.

Soak each side of each sandwich in the custard mix. 

Heat a skillet over medium heat; add the oil and butter. Melt the butter then add the sandwiches, cooking about 3 minutes a side until golden and the cheese is melted. Slice on the diagonal and serve with maple syrup!


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