Monte Cristo Sandwich, Italian Style

Votes: 1

How to Make an Italian Monte Cristo Sandwich

Time: 50 min.
Complexity: easily
Servings: 4

Italian Monte Cristo Sandwiches - Recipe by Rachel Ray.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 slices white bread good quality
1/2 tbsp. plum or fig jam
8 slices mild provolone or fontina cheese
8 slices rosemary prosciutto
1/4 cup Dijon mustard
3 eggs
1/2 cup milk or cream
1/2 tbsp. grated Parmesan, a couple of handfuls
1/4 cup chopped fresh parsley leaves
1 tbsp (15 g) butter
6 cups arugula
Juice of 1 lemon
2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white bread, plum jam, provolone cheese, Fontina cheese, prosciutto, Dijon mustard, eggs, milk, cream, Parmesan cheese, parsley, arugula, lemon juice

Cooking the dish according to the recipe:

Heat a large Dutch oven or cast iron skillet over medium heat.
Prepare sandwiches, spreading four slices of bread with jam. Top with a slice of cheese, then two slices of prosciutto, folded in half, and then another slice of cheese. Spread the remaining slices of bread with Dijon mustard and place them on top of the cheese.

In a large shallow bowl, whisk the eggs with the milk or cream, Parmesan, and parsley. Place a pat of butter on a paper towel and wipe the hot pan. Dip the sandwiches in the egg mixture and fry until golden brown, about 3-4 minutes per side.
Place the arugula in a large serving bowl, drizzle with lemon juice, olive oil, and salt and pepper to taste. Cut the sandwiches diagonally and serve with the salad.

Categories:

recipe / Fast food / Sandwiches / Rachael Ray

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