Monte Cristo sandwich
Take your croque monsieur to the next level with this egg-dipped, pan-fried toastie – a wonderfully indulgent lunch.
Ingredients
- 2 tbsp Dijon mustard
- 4 tbsp mayonnaise
- 4 slices white bread
- 4 free-range eggs
- 50ml/2fl oz milk
- 100²µ/3½´Ç³ú ²µ°ù³Ü²âè°ù±ð, grated
- 100²µ/3½´Ç³ú ³¦´Ç³¾³Ùé, grated
- 150²µ/5½´Ç³ú ham hock, shredded
- 6 dill pickles, sliced
- 50²µ/1¾´Ç³ú butter
- 1 tbsp honey
- 1 tbsp oil
Method
Preheat the oven to 200C/180C Fan/Gas 6.
In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread.
Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the ²µ°ù³Ü²âè°ù±ð, ³¦´Ç³¾³Ùé, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully.
Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich.
Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted.
Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm.
Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking.
Serve each sandwich alongside a fried egg.
