The Montecristo sandwich is a delicious preparation with its roots in American cuisine, although its inspiration comes from the traditional French croque-monsieur. This sandwich combines simple ingredients to create a dish full of flavor and texture. In several Latin American countries, although its main name is Montecristo, it is also known as a mixed sandwich or au gratin sandwich, depending on the region and the specific ingredients used.
Its origin dates back to the European influence on American gastronomy, adapting to local tastes and available products. The combination of brioche bread, cheeses, and cold cuts with the technique of dipping the sandwich in beaten egg and cream makes it a classic option for breakfast, lunch, or light dinners. Its fame has transcended borders and today it is very popular in countries such as Mexico, Argentina, and Colombia, where each one adds its personal touch to the recipe.
How to Prepare a Montecristo Sandwich
To prepare this exquisite Montecristo Sandwich, start by preheating the griddle.
Butter one side of each piece of brioche bread and, on the other half, spread Creole mustard.
Place four slices of bread, with the mustard-spread side facing up, and on each one place a slice of Swiss cheese.
Add two slices of capocollo salami on the cheese.
Place another slice of Swiss cheese on top of the salami.
Add another two slices of capocollo salami on the cheese.
Place a final slice of Swiss cheese on the salami.
Cover each stack with the remaining bread slices, with the mustard side facing down.
In a bowl, beat the eggs with the heavy cream and season the mixture with salt and black pepper to taste.
Carefully dip the sandwiches in this egg and cream mixture, making sure they are well soaked.
Place the sandwiches on the hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has completely melted.
Cut the sandwiches in half and serve them accompanied by fried yellow onions for a crunchy touch and extra flavor.
