Turkey, Ham, Gruyère & Kimchi Monte Cristo Sandwich

by Rick Stein, featured in Rick Stein's Christmas

Published by BBC Books

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Introduction

The Monte Cristo sandwich came to America from Paris in the 1920s, but since then it’s picked up what I would call gorgeous American excess – that is, think of something incredibly rich and luscious, then add something more. In this case, we have a French croque monsieur containing not only cheese and ham but also turkey and kimchi, then dipped in beaten egg and fried. As American chef and author David Rosengarten would say, ‘Don’t knock it, it’s brilliant’. I find the kimchi a fabulous addition but if you don’t like it, add more mustard or chutney; if you want something sweet, add some cranberry sauce.

As featured in

Rick Stein's Christmas

Image of Rick Stein's Turkey Sandwich — Photo by James Murphy

Ingredients

Serves: 2 (but can be scaled up as required)

4 large slices of bread bread (preferably sourdough)
2 teaspoons Dijon mustard
125 grams Gruyère, Comté, Cheddar or other hard cheese left from your cheeseboard (grated)
2 thick slices of ham
150 grams cold turkey or chicken (shredded)
2 heaped tablespoons kimchi (or chutney or cranberry sauce, if preferred)
2 eggs (beaten)
30 grams butter for frying

Method

Turkey, Ham, Gruyère & Kimchi Monte Cristo Sandwich is a guest recipe by Rick Stein so we are not able to answer questions regarding this recipe

Spread one side of each slice of bread thinly with mustard. Divide half the cheese between 2 of the slices, placing it on the mustard side.
Add a slice of ham, half the turkey or chicken and a tablespoon of kimchi on top of the cheese. Top with the remaining cheese and the remaining slices of bread, mustard-side down. Press down a little to stick the sandwiches together.
Beat the eggs on a plate with a lip. Carefully holding a sandwich together, dip it in the beaten egg on both sides, then repeat with the other sandwich.
Heat the butter in a large heavy frying pan and fry the dipped sandwiches until they are golden on both sides and the cheese is nicely melted. Cut in half and serve with a simple green salad.