Monte Cristo Sandwich with Bacon-Maple Sauce

By Marge Perry & David Bonom
Dad will love this meaty, sweet and bacon-y breakfast treat. The sauce may be made ahead, but the sandwiches should be served hot out of the pan.


    • deli-sliced ham
    • deli-sliced turkey breast
    • Dijon Mustard
    • Ground cinnamon
    • Gruyere or Emmentaler cheese
    • Hickory-smoked Bacon
    • large eggs
    • Maple Syrup
    • milk
    • unsalted butter
    • White bread


    1. Monte Cristo Sandwich
      Lightly beat the eggs, milk, mustard, and cinnamon in a shallow bowl and set aside.
    2. Arrange 4 slices of bread on a work surface and top each with 1 slice cheese, 2 slices ham, 1 slice turkey, 1 slice cheese. Top each with the remaining bread.
    3. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Dip both sides and edges of 2 sandwiches into the egg mixture to coat. When the butter foams, add sandwiches to the skillet and fry until golden brown, about 3 to 4 minutes per side. Wipe out skillet, melt remaining butter and repeat with remaining sandwiches and egg mixture. Serve with Bacon-Maple Sauce.
    4. Bacon-Maple Sauce
      Heat a large nonstick skillet over medium heat until hot. Add the bacon and cook, turning occasionally, until crisp, about 7 to 8 minutes. Place bacon on a plate lined with paper to drain
    5. Add bacon and syrup to a small saucepan over low heat. Bring to a gentle simmer and cook 5 minutes. Keep warm.