A classic monte cristo sandwich is a great way to use up some of your leftover ham from Easter. I made this one with some leftover ham and paired it with a chipotle raspberry jelly. The jelly isn’t spicy but it adds another layer of flavor to a simple recipe.
Monte Cristo with Chipotle Raspberry Jelly
Ingredients: This makes enough for 4-6 sandwiches
- 12oz Raspberry Preserves
- 1 1/2t Honey
- 1/2t Chipotle Pepper Powder
- 1/4t Chili de Arbol
- 4 Eggs
- 1/2C Milk or Cream
- Each Sandwich consists of:
- 2 Slices of Stale Bread
- 1 Slice of Havarti Cheese
- 1 Slice of Baby Swiss Cheese
- A Thick Layer of Ham ( I used leftover but a thick layer of honey ham from the deli would work too.)
- Mayo
- Dijon Mustard
Directions:
- In a bowl combine raspberry preserve, honey, chipotle pepper, and Chili de Arbol. Stir until blended together and set aside.
- Assemble sandwiches, put mayo on 1 piece of bread and dijon on the other then cheese with the ham in the middle.
- In a wide enough bowl to dip sandwiches combine milk and eggs and whisk until fully blended.
- Heat up skillet then dip each side of the sandwich in the egg mixture the place into skillet. You don’t want the skillet to be overly hot of the cheese won’t melt. Cook until one side is golden brown then flip.
- After sandwiches are browned on both sides transfer to cutting board and slice in half. Sprinkle with powdered sugar and serve with jelly for dipping.
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