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Open-Faced Monte Cristo Sandwiches

Open-Faced Monte Cristo Sandwiches

Southern Living SEPTEMBER 2007

  • Yield: Makes 6 servings
  • Cook time:12 Minutes
  • Prep time:10 Minutes
  • Broil:5 Minutes


  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon honey mustard
  • 6 whole wheat or whole grain white bread slices
  • 2 tablespoons butter
  • 1 pound thinly sliced smoked deli ham
  • 10 Havarti cheese slices (about 1/2 lb.)
  • 6 CLAUSSEN Kosher Dill Pickle Spears


Whisk together eggs and next 2 ingredients in a shallow dish. Dip both sides of each bread slice into egg mixture.

Melt 1 Tbsp. butter in a large nonstick skillet over medium heat; add 3 bread slices, and cook 2 to 3 minutes on each side or until golden brown. Remove from skillet. Repeat with remaining 1 Tbsp. butter and 3 bread slices.

Place bread slices on a baking sheet. Top each bread slice evenly with ham and cheese.

Broil 5 1/2 inches from heat 3 to 5 minutes or until cheese is melted. Serve immediately with dill pickle spears.


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Open-Faced Monte Cristo Sandwiches recipe