Now, some Monte Christos out there in the world use a much thicker batter, but I think the light (and I use that word loosely, given what we are talking about here) french toast-type egg mixture approach is actually kinda better. It lets the whole cheese and ham end of things shine through in all their glory. And this is one of those recipes that is, well, glorious. You practically have to eat it with your eyes closed just to make sure nothing else in the world interferes.
Please go make this right now. Time’s a wasting.
- 9 oz. Brie or D'Affinois cheese, cut into 12 thin slices
- 3 large eggs
- ¾ cup milk
- ¼ tsp Salt
- ⅛ tsp Pepper
- 6 slices thin sliced ham
- 12 slices white bread
- 4 tbsp unsalted butter, melted, divided
- In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.
- Assemble six sandwiches, each with one slice of ham and two slices of cheesebetween two slices of bread. Cut each sandwich into quarters.
- Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan.
- Dip half of the sandwich quarters into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with remaining butter and sandwiches. Serve hot.
Recipe updated from an earlier Framed Cooks post, wherein I mistakenly called this a Croque Monsieur…but whatever it is, it’s delicious!