Ingredients
Serves 1 (scale as needed)
2 slices brioche or challah (½-inch thick—stale is fine, fresh is ideal)
2 slices turkey bacon, crisped (e.g., Applegate or Oscar Mayer)
2 slices chicken ham (deli-style, not overly salty—Boar’s Head or Hormel)
1 slice Gruyère or Swiss cheese (½ oz / 15 g—melts beautifully, nutty depth)
1 large egg, beaten with 1 Tbsp water (for tenderness)
1 Tbsp Dijon mustard (Maille or Grey Poupon—tangy, not sweet)
1 Tbsp mayonnaise (Duke’s or Kewpie—creamy umami)
1 Tbsp unsalted butter, divided
Optional finish: Flaky sea salt, fresh thyme sprig
Step-by-Step Instructions
1. Crisp the Turkey Bacon
Cook turkey bacon in a nonstick skillet over medium until deeply golden and crisp (4–5 min/side). Transfer to paper towels. Reserve ½ tsp drippings in pan for extra flavor.
2. Build the Sandwich
Spread Dijon on one side of first bread slice. Spread mayo on one side of second slice.
Layer on mayo-side: turkey bacon → chicken ham → cheese.
Close sandwich with Dijon-side down—mustard and mayo face inward, sealing the fillings.
3. Dip & Coat
Whisk egg + water in a shallow dish.
Submerge sandwich 15 seconds per side—just until soaked but not soggy. Over-dipping = disintegration.
4. Fry to Golden Perfection
Heat ½ Tbsp butter + reserved bacon drippings in skillet over medium-low (not high—burns butter).
Add sandwich. Cook 3–4 minutes per side—until deeply golden, crisp, and cheese melts. Press gently with spatula halfway.
Add remaining ½ Tbsp butter to skillet; tilt pan to baste edges for extra sheen.
5. Rest & Serve
Transfer to cutting board; rest 1 minute (cheese sets slightly).
Slice diagonally. Garnish with flaky salt or thyme.
Tips for Perfect Gravy
(Note: Traditional Monte Cristo has no gravy—but for a mushroom-Dijon jus, simmer ½ cup beef broth + 2 Tbsp sautéed mushrooms + 1 tsp Dijon 3 min. Drizzle lightly.)
Serving Suggestions
With a crisp arugula salad (lemon vinaigrette cuts richness)
Dipped in whole-grain mustard or garlic aioli
Paired with a dry rosé or sparkling water with lemon
For brunch: top with a fried egg and smoked paprika
Storage & Make-Ahead Tips
Assemble unbaked up to 2 hours ahead; refrigerate.
Reheat in 375°F oven 5–7 minutes (microwaving softens crust).
Do not freeze—texture suffers.
Frequently Asked Questions
Can I use regular bacon?
Yes—but trim excess fat. Turkey bacon’s leanness prevents greasiness.
No chicken ham?
Substitute smoked turkey breast or roast chicken.
Make it gluten-free?
Use GF brioche (Three Bakers) and verify ham/bacon are GF.
Allergy Information
Contains: Wheat, dairy, eggs, soy (in mayo/ham—check labels), poultry.
Nut-free, fish/shellfish-free.
Gluten-free option: See above.
Nutrition Facts
(Per sandwich)
Calories: 580 | Protein: 32g | Fat: 36g (sat 14g) | Carbs: 30g | Fiber: 2g | Sugar: 5g | Sodium: 1,120mg
Final Thought
There’s artistry in restraint—the way Dijon cuts through richness, how brioche crisps without burning, the quiet harmony of turkey and chicken playing off each other. This sandwich doesn’t shout. It resonates: with memory, with care, with the kind of satisfaction that lingers long after the last crumb is gone.
So fry it gently. Slice it slowly. And savor the truth:
Some traditions aren’t meant to be preserved exactly as they were.
They’re meant to be reimagined—with love.
.png)
