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Plumcot Monte Cristo Sandwich



4 sourdough bread slices
4 tsps. dijon mustard
1 cup gruyere, shredded
10 ounces ham, thinly sliced
2 plumcots, thinly sliced
6 tbsp. unsalted butter, softened & divided
2 eggs
3 tbsp. milk
1/2 tsp. nutmeg
1/2 tsp. kosher salt
1/2 tsp. black pepper
powdered sugar for dusting


Step 1

In a large shallow dish whisk together eggs, milk, nutmeg, kosher salt and black pepper until smooth.

Step 2

Coat the backs of the bread slices with an even coat of butter. On the opposite sides of bread, spread an evenly layer of dijon mustard on slices. On one side of the bread, add ham slices and on the remaining add the shredded cheese. Pile the sliced plumcots in the middle of the sandwich.

Step 3

Dip sandwich very carefully into egg mixture on both sides to evenly coat. Heat a medium sized cast iron skillet with two tbsp. butter. Once the butter has melted, fry sandwich on each side for 2-3 minutes or until golden brown. Dust the tops of sandwiches with powdered sugar for a classic Monte Cristo!