I made something savory. Deal with it.
Well, as savories go, this Monte Cristo-inspired sandwich is sort of a crossover. The traditional sandwich features meat and cheese on bread, which is battered French toast style, toasted, and often served with confectioners' sugar and jam. So it's got one foot in the dessert world, even if technically, it's a savory food.
Honestly, I don't know why Monte Cristo sandwiches served on panettone aren't a thing. The lightly sweet, spongey bread is the absolute perfect carbohydrate for this sandwich: absorbent enough to get crispy and flavorful once toasted with the egg mixture, and with little fruits and bits and bobs which make the whole sandwich more interesting.
If you still think it's totally inappropriate that CakeSpy made something savory, well, I have this to say: you have to warm up for dessert somehow.
As hybrid foods that span sweet and savory go, this is an indulgent and delicious one. Here's how you make it.
Panettone Monte Cristo
Makes one large sandwich (suitable for sharing; or, double or triple the recipe)
- 1 egg
- 1 tablespoon milk or water
- 2 thick slices of panettone (I used Bauli Pandoro Panettone di Milano, and cut "coins" off of the circular loaf)
- a few slices of ham
- a few slices of cheese
- mayonnaise and mustard to taste
- jam on the side, if desired
- Mix together the egg and milk in a shallow bowl.
- Place a medium saucepan over medium heat. Melt a knob of butter in the pan.
- Brush the first slice of pannettone with the egg mixture on both sides, and place it in the saucepan. Reduce heat to medium low. Toast each side until lightly browned, and remove from the pan to a plate on the side. Repeat with the second slice of pannettone. Turn off the heat for the moment.
- Once all of the sides of the pannettone are lightly toasted, spread mayonnaise or mustard on one side of each slice. Place whatever fillings you'd like inside, and sandwich the slices together.
- Put the heat back on to medium-low, and melt more butter in the pan if necessary. Place the sandwich in the pan, and toast on either side until nice and toasty, with the cheese melty in the middle.
- Remove, and serve in warm wedges. Serve with jam if desired.