Fine Cooking

April/May 2012

Fine Cooking Apr-May 2012 Cover

Make It Tonight column
Just 30 minutes to dinner, start to finish

Prosciutto, Apple, and Brie Monte Cristos
A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple. Serve it with a simple frisée salad.

Serves 4

2 Tbs. Dijon mustard
2 Tbs. honey
8 3/4-inch-thick slices crusty artisan-style bread (if necessary, cut on an angle to make sandwich-sized slices)
8 oz. Brie cheese, thinly sliced
3 oz. thinly sliced prosciutto
1 small, crisp, sweet apple, such as Gala or Fuji, cored and thinly sliced
4 large eggs
1/2 tsp. ground allspice
1 1/2 oz. (3 Tbs.) unsalted butter
Kosher salt

Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down.

Beat the eggs and allspice in a large shallow bowl.

Melt 1 1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cover, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Repeat with the remaining butter and sandwiches.

Cut the sandwiches in half, sprinkle with salt, and serve.