Prosciutto, Apple, and Brie Monte Cristos
by Jill Silverman Hough
A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple.
Serves 4
2 Tbs. Dijon mustard
2 Tbs. honey
8 3/4-inch-thick slices crusty artisan-style bread (if necessary, cut on an angle to make sandwich-size slices)
6 oz. Brie, thinly sliced
3 oz. thinly sliced prosciutto
1 small, crisp, sweet apple, such as Gala or Fuji, cored and thinly sliced
4 large eggs
1/2 tsp. ground allspice
1-1/2 oz. (3 Tbs.) unsalted butter
Kosher salt
Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down.
Beat the eggs and allspice in a large shallow bowl.
Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve.
Serving Suggestions
Serve with
a simple frisée salad.
nutrition information (per serving):
Calories
(kcal):
600;
Fat
(g):
29;
Fat Calories
(kcal):
260;
Saturated Fat
(g):
15;
Protein
(g):
29;
Monounsaturated Fat
(g):
8;
Carbohydrates
(g):
54;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
1640;
Cholesterol
(mg):
270;
Fiber
(g):
5;
photo: Scott Phillips
From Fine Cooking 115
, pp. 11
December 29, 2011