This is a hearty take on the Monte Christo sandwich that is great for breakfast and just as great on those “Breakfast for Dinner” nights. This makes 2 huge sandwiches. The recipe looks complicated, and I admit that it does take practice, but after you figure out the flip, it’s not that difficult.
1/2 stick melted butter and 1/4 cup canola oil
4 slices thick cut whole grain bread
1/4 tsp. vanilla
1/4 tsp. cinnamon
pinch of salt
2 slices deli sliced ham
2 slices deli sliced turkey
2 slices smoked gouda cheese, sliced thin
1/2 cup Steen’s cane syrup
You will need 2 small (8″ or 10″) nonstick skillets and a toaster.
Scramble the 4 eggs and whisk in the vanilla, cinnamon, and salt. Set aside.
Butter the 4 slices of bread on one side with half of the melted butter. Set aside.
Add a small amount of the oil to both skillets and heat over medium heat. Add half the egg mixture to each skillet, then lay 2 slices of bread, buttered sides down, over the egg in each skillet. The bottom edges of the bread slices should be facing each other on top of the egg mixture. Butter the exposed sides of the bread with the rest of the melted butter. Keep the egg mixture moving by jiggling the skillets, so that it doesn’t stick.
When the egg seems set enough, carefully flip (I use 2 wide spatulas) the 2 slices of bread and egg over so that the bread is now at the bottom of the skillet and the egg mixture is on top. On one of the bread slices, on top of the egg, layer a slice of ham, a slice of turkey, and a slice of cheese. Flip the other slice of bread over so that it’s on top and you’ve formed a sandwich. Repeat with the other skillet. Press down and make sure the egg is cooked and cheese has melted.
Carefully remove the sandwiches from the skillet and transfer to plates. Cut the sandwiches in half and top with a drizzle of cane syrup!