Monte Cristo

This is not a "healthy" recipe in that it is cooked in butter, but it is WAY healthier than any restaurant version of it

I don't see Monte Cristo sandwiches on the menu often, but my husband always orders one when he sees it.  They are usually more limp than golden in the crust and covered in way too much powdered sugar with a side of fries.  He's young, but that's not something I wanted him eating so I made a healthier (though not low fat or cal) version for him that he likes so much better.  A friend sent the recipe and I did a vegan version of it.   I'm so glad I tried it.

This is a sandwich you can easily make at home and once you do, it will be a regular.

You can make this with ham, but for a veggie version I have made it with this, one of the better veggie "hams"

You will need: (1 sandwich)

3 slices of white bread.  I used Dave's Killer Bread "better white".  You want a fairly soft bread but not a squishy soft one. Dave's is a good sized slice so when you cut the crust off you still have a good sized serving. It's also made with 5 whole grains, no bleached flour, and no high fructose corn syrup.
1/4 pound of ham or veggie ham substitute
1/2 cup grated smoked gouda (or your favorite soft yellow "veggie" cheese)
2 teaspoons  mayo or veganaise

Custard:

Carnivore version:

1 large egg
1 teaspoon paprika
a drop or two of honey or a tiny pinch of sugar
1 Tablespoons milk
2-3 Tablespoons of butter to cook it in.

Vegan substitute:
1 cup almond milk
2 Tablespoons millet flour, or substitute spelt or whole wheat flour
1 tablespoon nutritional yeast
1 teaspoon paprika
a pinch of white sugar
vegan butter to cook it in

This is a double decker sandwich.  Assemble 3 pieces of bread with 1/2 of the ham and cheese on each side of the middle slice of bread on which you've put the veganise, to help hold it on there. Cut off the crusts.

bread/half the ham and cheese/mayo/bread/mayo/half the ham and cheese/bread

Set on a clean towel, then set a plate on top and top with a cast iron skillet, or a bowl with water to slightly "press" the sandwich (you don't want it panini squished but it should be pressed until it's about the height of a two piece of bread sandwich). Pressing keeps the sandwich dense, the middle bread almost disappearing and ensures it doesn't soak up too much of the egg mixture (why the restaurant ones are often soggy).

Don't you want to just make one right now?

Mix custard in an 8 x 8-inch square casserole dish.  Dip sides and edges of bread in this, it will be more of a layer on top of the bread rather than soaking in.  Cook in melted butter over medium heat, 4 minutes each side, cooking the edges briefly in the butter before removing from pan by gently standing it on each side with a couple of spatulas.

This doesn't need powdered sugar and will soon become your favorite brunch sandwich, served with just fresh fruit.