| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup seedless red raspberry jam
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chopped fresh rosemary
- 8 slices brioche bread
- 8 thin slices Swiss cheese
- 16 thin slices prosciutto cotto
- 4 large eggs, at room temperature
- 3/4 cup heavy cream, at room temperature
- 1/8 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons powdered sugar
Instructions
- In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.
- In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.
- Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.)
- Sprinkle one side of each sandwich with powdered sugar and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 819 |
| Total Fat | 43 g |
| Saturated Fat | 20 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 31 g |
| Cholesterol | 335 mg |
| Sodium | 1319 mg |
| Serving Size | 1 of 4 servings |
| Calories | 819 |
| Total Fat | 43 g |
| Saturated Fat | 20 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 31 g |
| Cholesterol | 335 mg |
| Sodium | 1319 mg |
Reviews
It was really good. The mixture with the jam, dijon mustard, and rosemary gave it a nice little kick. I enjoyed it very much. Will be making it again in the future.
These are delicious. I especially love the raspberry spread. I’ll be using that to make paninis too.
My only suggestion is to cook on medium low heat. Low and slow to melt the cheese and not burn the bread.
This was a delicious sandwich. I loved the mustard and raspberry spread. I didn’t think I would like it, but it really helped make the sandwich a perfect blend of sweet and savory. I used white bread because I didn’t have brioche on hand. In the future, I would definitely buy the brioche or a thicker bread, so the bread doesn’t get too soggy.
This was so delicious! My whole family loved it. I changed up the cheese and used black forest ham to family preferences, but it”s really the bread dipped in the egg mixture and the raspberry jam spread that makes it wonderful. The hint of rosemary was very nice!
Very tasty!!! I’m not a monte cristo fan but I was drawn to this recipe for the sauce of jam, mustard and rosemary. All the ingredients work perfect together and it was a hit with my family. I wouldn’t change a thing.