It’s after Christmas so what are you going to do with all that extra holiday ham? There’s only so much ham soup and ham sandwiches one can take before getting leftover fatigue.
This gooey, smokey-sweet Monte Cristo drenched in real maple syrup is the best use of all that leftover ham. This New Hampshire classic is great for breakfast, lunch, or dinner.
This recipe is courtesy of The Food Channel.
- 3 tablespoons mayonnaise
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon maple syrup
- 3 large eggs
- 3/4 cup milk
- 1 tablespoon maple syrup
- 3/4 pound country ham pieces, trimmed
- melted butter, as needed
- 8 1/2-inch thick slices rustic country bread
- 12 slices fontina cheese
- 4 tablespoons blackberry preserves (optional)
- warm maple syrup, as needed
- 1 Combine mayonnaise, dijon mustard and 1/2 tablespoon maple syrup in small bowl and whisk to blend; taste and adjust flavor if needed.
- 2 Combine eggs, milk and 1 tablespoon maple syrup in shallow container and whisk to blend.
- 3 Fry ham pieces in a large skillet over medium heat until golden and sizzling hot.
- 4 To assemble sandwiches: brush outer sides of each slice of bread lightly with butter and arrange butter side down on flat work surface. Spread maple Dijon aioli over bottom 4 slices of bread.
- 5 Top each evenly with ham and cheese. Press closed with top halves of sandwich.
- 6 Dip each sandwich in the egg mixture to coat bread; drain excess.
- 7 Melt butter in a large skillet over medium-low heat; add sandwiches and grill on each side for 3 to 4 minutes, or until golden brown.
- 8 Diagonal-slice sandwiches and arrange on plates; top with blackberry preserves and maple syrup.