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Prosciutto, Apple, and Brie Monte Cristos

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Serves 4

  • by Jill Silverman Hough from Fine Cooking
    Issue 115

A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple.

  • 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

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