Monte Cristo with Strawberry Habanero Jam

Is there anyone else in the United States who hasn't tried a Monte Cristo besides me? The Monte Cristo has always been my husband's favorite sandwich but I had never eaten one or made one before. We have been married for over 20 years so I figure it's about time I break down and make him a Monte Cristo. The other day I happened to be watching The Sandwich King with Jeff Mauro on the Food Network when I saw him making his version of the Monte Cristo. Then and there, I knew that I had to make them for my husband. I decided not to make the Strawberry Habanero Jam because I know my husband likes his Monte Cristo's with Red Raspberry Jam. I'm sure Jeff's jam is great, too. We enjoyed these sandwiches last night for dinner.

Monte Cristo with Strawberry Habanero Jam

Recipe courtesy Jeff Mauro

Prep Time: 10 min

Cook Time: 20 min

Level: Easy

Serves: 4 sandwiches

Ingredients:

Strawberry Habanero Jam:

• 4 cups granulated sugar

• 1 orange, zested and juiced (or 1/4 cup orange juice)

• 2 pounds strawberries, hulled and quartered

• 1 habanero, stem and seeds removed, finely minced

Custard:

• 1 cup whole milk

• 1 teaspoon salt

• 1 teaspoon granulated sugar

• Pinch freshly grated nutmeg

• 2 eggs

Sandwich Build:

• 8 slices Texas toast

• 8 slices gruyere

• 12 ounces honey ham, shaved, such as Boar's Head

• 4 tablespoons salted butter

• Powdered sugar, for dusting, optional

Directions:

For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.

For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.

For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.

Enjoy!

The Creative Cook