This delicious take on the Monte Cristo is made right on your Blackstone Griddle! Ham, cheese, and French Toast (basically) make up this classic diner sandwich. Don’t forget the raspberry jam!
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
Ingredients
- 4 eggs
- 1/3 cup half and half
- 12 pieces of white bread
- 2 tablespoons mayo
- 2 tablespoons mustard
- 18 thin slices swiss or gruyere cheese
- 2 pounds deli thin-sliced ham
- powdered sugar
- raspberry jam
Instructions
- Preheat your griddle over medium-low heat.
- Take the eggs and half and half and whip them together until combined in a large shallow dish.
- Drench ONE side of your bread in the egg wash. Set down on a parchment-lined baking sheet, eggy side down, in a single layer.
- Spread 1 teaspoon of mayo and 1 teaspoon of mustard on each sandwich bread pair, with mayo on one piece and mustard on the other.
- Place one piece of cheese on each slice of bread. Evenly distribute the ham across all 12 pieces of bread.
- Take the remaining 6 slices of cheese and place it on ONE half of each sandwich bread pair. (You want there to be 3 pieces of cheese in each sandwich.)
- Marry the sandwich halves to make full sandwiches.
- Generously butter the griddle and place the sandwiches onto it. Press down gently with a large spatula, and cover.
- Cook until the bread is browned and the egg mixture is set, and then flip it over and cook covered on the other side until browned.
- Remove and dust with powdered sugar and serve with a side of raspberry jam.
