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Cheddar and Cranberry Monte Cristo Sandwiches



– 8 thick slices sourdough bread – 2 tablespoons Dijon mustard – 8 ounces sliced Real California Cheddar cheese – 8 ounces thinly sliced ham – 6 tablespoons cranberry sauce (see note) – 4 large eggs – 4 tablespoons (1/2 stick) Real California unsalted butter
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Prep time: 15 minutes
Cook time: 10 minutes

Arrange 4 slices of bread on a work surface and spread each with 1/2 tablespoon of mustard. Top with cheese and ham. Spread 1 1/2 tablespoons of cranberry sauce on 4 remaining slices of bread and arrange on top, sauce side down.

In a shallow dish, lightly beat eggs.

Melt butter in two large skillets over medium-low heat. Carefully dip one sandwich in eggs, coating both sides, then place it in a skillet. Repeat with remaining sandwiches, arranging 2 sandwiches in each skillet. Cook until sandwiches are golden brown, cheese is melted, and egg is cooked, 3 to 4 minutes per side.

Serves 4

Note: You can substitute your favorite jam or jelly for the cranberry sauce—raspberry, strawberry, grape, or even marmalade would all be good.