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The idea for this sandwich came about when my friends and I stopped at the market one Saturday morning and had breakfast. My pick was a duck pastrami Monte Cristo. It was a delight. I would have loved to include duck pastrami in this recipe, but it’s simply much too hard to find; if you can find it though, or better yet if you can make it, go ahead and include it!
This sandwich comes together quite quickly and would be great not only for a weekend brunch but also for a weeknight dinner.
Excerpted with permission from The Book of Sandwiches: Delicious to the Last Bite: Recipes for Every Sandwich Lover by Jason Skrobar.
Pastrami Monte Cristo Sandwich Recipe
Step 1
INGREDIENTS:
(makes 2 sandwiches)
2 tbsp Dijon Mustard
4 slices egg bread
2 tbsp mayonnaise
12slices pastrami
4 slices Gruyère
4 tbsp black cherry jam
2 large eggs
Kosher salt and cracked black pepper
4 tbsp unsalted butter
Step 2
PROCEDURE:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 3
Spread mustard over one side of two slices of the bread and mayonnaise over one side of the other two.
Step 4
Divide the pastrami between the two mustard-slathered slices and top each with two slices of Gruyère.
Step 5
Evenly spread a few tablespoons of black cherry jam over each and then top with the other slice of bread mayo side down.
Step 6
Crack the eggs into a large bowl and season with salt and pepper. Whisk to combine.
Step 7
Melt the butter in a cast-iron pan over medium heat.
Step 8
Carefully dip each sandwich into the egg mixture, letting each side soak for a minute or so, and then fry until the bottom is nicely golden brown, about 1 – 2 minutes. Flip and continue to cook for another 1 – 2 minutes.
Step 9
Transfer the sandwiches to the prepared baking sheet and into the oven to melt the cheese, for about 5 minutes.
Step 10
Remove from the oven and let the sandwiches rest for 5 minutes before digging in and enjoying!
Excerpted with permission from The Book of Sandwiches: Delicious to the Last Bite: Recipes for Every Sandwich Lover by Jason Skrobar.
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