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Recipe Detail Page
Double-Mustard Monte Cristo Sandwiches
Spring 2023
Mustard microgreens are less pungent than full-grown mustard leaves or Dijon-style mustard itself. In place of the whopping spoonful of Dijon mustard that’s traditionally used, try stuffing microgreens inside the sandwiches then garnishing with them for loads of pleasingly peppery mustard bite. This makes for a nice contrast to the rich decadence of a classic Monte Cristo sandwich. For a nicely balanced sandwich, use the lesser amount of cheese. For a gooey grilled cheese–style version, use the larger quantity. A Monte Cristo is often served with a sweet accompaniment, so if you like a savoury-sweet combo opt for seasonally appropriate rhubarb jam.
Makes 4 sandwiches
2 pkgs (each 50 or 75 g) micro mustard greens or micro
mustard greens medley (see TIP)
8 slices white bread or country loaf
2 tsp (10 mL) Dijon mustard
2 to 3 cups (500 to 750 mL) grated Gruyère, cheddar or Gouda (not aged) cheese
4 to 8 thinly sliced ham or prosciutto slices
3 eggs
3 tbsp (45 mL) milk, preferably whole milk 3.8%
Generous pinch freshly grated nutmeg and salt
2 tbsp (30 mL) butter, divided Rhubarb jam (optional)
1. Set aside 3/4 cup (175 mL) microgreens for garnish. Lay 4 bread slices on a cutting board. Spread with mustard. Sprinkle half the cheese on the 4 bread slices. Top each with 1 to 2 ham slices. Divide remaining greens between slices. Sprinkle with remaining cheese. Top each stack with a bread slice and press down.
2. Whisk eggs with milk, nutmeg and salt in a shallow pie plate or square baking dish.
3. Melt 1 tbsp (15 mL) butter in a large, wide frying pan set over medium heat. When butter is almost melted, dip both sides of 1 sandwich in egg mixture, allowing sandwich to soak for a maximum of 10 seconds. When both sides have been dipped, add sandwich to the frothy butter in pan. Repeat for a second sandwich. Cook until bread is golden, 3 to 5 minutes per side. Remove to plates. Repeat for second pair of sandwiches, with additional 1 tbsp (15 mL) butter.
4. Slice sandwiches in half and top with reserved greens. Serve immediately with jam alongside, if you like.
Makes 4 sandwiches
TIP If you have leftover greens, drizzle with a little olive oil, a splash of vinegar and a sprinkle of salt and pepper for an impromptu side salad.