Cubano-Style Monte Cristo

by Rachael Ray Show Staff 9:00 AM, December 23, 2016

Aired December 23, 2016

Serves 4

4 eggs
Salt and pepper
2 rounded tablespoons yellow mustard, preferred brand Sir Kensington
8 slices good quality white bread, each 1/4- to 1/2-inch thick
Dill relish or sliced dill pickles, preferred brands Wickles (relish) or Vlasic stackers (pickles)
8 slices deli-sliced Emmentaler Swiss cheese
8 slices leftover spiral ham, trimmed to fit bread or 12 thin slices baked ham from deli, folded to fit bread
Butter, for grilling

Hot Honey Dipper:
1 cup honey, warmed
1 tablespoon Tabasco


Whisk up eggs, salt and pepper with yellow mustard. Build sandwiches: bread, relish or pickles, cheese, ham, cheese, bread. Heat a griddle pan or skillet over medium heat and add butter to melt. Coat sandwiches in egg and cook until golden and cheese melts.

Combine honey and hot sauce in a small bowl. Serve alongside sandwiches for drizzling and dipping.

Pilgrim Monte Cristo Sandwiches


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