Inspired by the French croque-monsieur, Monte Christo sandwiches are native to the United States and typically consist of ham and gruyère cheese. These Monte Christo sandwiches are a rendition of that sandwich using turkey and mozzarella instead of ham and gruyère. Arugula adds some much needed pepperiness and freshness to the dish; and a drizzle of maple mustard sauce and a sprinkle of chopped fresh parsley make this sandwich a must-have recipe for breakfast/brunch, lunch or dinner!
Happy Thursday, friends! I apologize for being a stupid face yesterday by not posting a recipe. My dad is here visiting from the east coast, and there are literally not enough hours in the day to get everything done! I promise to stay on schedule starting today. ;)
Anywho, to make up for my lack of motivation, I am finally sharing my favorite rendition of a Monte Christo sandwich. I LOVE Monte Christos. They are seriously one of my favorite brunch items, and anytime I see it on a menu, I order it. I think the reason I love them so much is because they bring two worlds together: sweet and savory. I decided to go almost completely savory with this recipe, except for a hint of maple syrup and a faint sweetness from the challah bread.
When I make Monte Christos, I tend to put on the sandwich anything I have on hand at the time. Since turkey and arugula are two ingredients that are always in my refrigerator, I thought that was the best route to go!
I hope you guys enjoy this recipe just as much as I do. Pair these sandwiches with a porter and have a wonderful day! xo
Side Note: I had a seriously hard time getting the cheese melted for this post, and didn’t realize it until I finally decided to share it! Use a thin slice of mozzarella and/or cover the pan to aid in melting.
8 thick slices of challah bread (or other bread of your liking)
4 thick slices of turkey breast
4 slices of mozzarella cheese
2 cups baby arugula
2 tablespoons unsalted butter
fresh parsley, chopped (for garnish)
In a small bowl, whisk together the mustard, mayo, maple syrup and a pinch of cayenne pepper until smooth. Set aside.
In a large shallow bowl, whisk together the eggs, milk and a pinch of salt and black pepper. Set aside.
Assemble your 4 sandwiches by layering on the maple mustard sauce, turkey breast, cheese, and arugula on 4 slices of challah bread. Finish off each sandwich with the 4 remaining slices of challah bread.
Preheat a griddle pan over medium heat and add the butter. Dip each sandwich into the egg mixture, making sure to coat each sides and place on the hot griddle pan. Cook for 3-4 minutes on each side or until brown. Work in two batches if needed.
Remove from heat and serve with a drizzle of more maple mustard sauce and garnished with fresh parsley.