I had to add my name to this one. It’s not your typical Monte Cristo sandwich. Adding my own Southern flair to it! I adore the sandwich. It’s great for breakfast, lunch, brunch, dinner, supper…all of that! AND it’s quick. After all, that is one of the main reasons we love sandwich, right? Here’s how I make Coop’s Monte Cristo!
Traditionally, ham, turkey, or both is used in this sandwich. Also some kind of grainy mustard. Typically, Dijon mustard. I opt for Cajun Turkey and Creole Mustard.
It’s adds a bit of a little something, something to this sandwich! 
As for cheese, I use Smoked Gouda slices. Sometimes I shred it, but it can get a little messy that way whilst browning. Oh! When you brown the sandwich, keep your heat low. That will allow the cheese to melt without burning the bread. 
I serve this with a dusting of powdered sugar and strawberry jam on the side. These are both optional. Maple syrup is another great pair with this delicious sandwich. I hope you will try my version!
Happy Cooking,
B. Coop
- 3 slices of thick white bread
- 1 T mayo
- 2 tsp Creole mustard
- 4 slices Cajun turkey
- 4 slices Smoked Gouda cheese
- 2 eggs
- 2 T whole milk
- 1/2 tsp cinnamon
- 1/2 tsp granulated sugar
- 1 T butter
- powdered sugar for sprinkling (optional)
- See video above for assembling instructions
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