Mountain Cristo Sandwich
Here’s a fast and easy brunch recipe to help you bridge the gap between breakfast and lunch.
A Mountain Cristo is my northeast Georgia mountain interpretation of the famous French sandwich, the Monte Cristo.
Preheat a skillet (I used my cast iron griddle pan) on medium heat with a pat of butter in it while you assemble your ingredients.
Unicoi Preserves Apple Cider Pepper Spread
Crack egg into a bowl and beat to scramble it up with a tablespoon of water.
To make your Mountain Cristo, simply spread Unicoi Preserves Apple Cider Pepper Spread on both sides of the bread, then build you sandwich by layering in the ham, smoked turkey and provolone cheese. Put the other piece of bread on top and dip the sandwich into your egg wash, then flip it over and dip the other side. Let it absorb the egg like you would if you were making French toast.
Now for the fun part! Put your sandwich in your buttery, pre-heated skillet and cook it on one side, making sure to keep your good eye on it so it doesn’t burn. You want golden brown, not blackened! Flip and let it toast. Keeping your heat on the lower side of medium heat is a good plan since you want the interior of the sandwich to be warm and the cheese to melt. I flipped mine around a few times to get it nice and melty. Take out of the pan, slice in half diagonally and dust with powdered sugar.
Serve with apple slices.
This is a sandwich based on what I had on hand. Prefer a different cheese? Don’t eat ham or don’t have turkey? Change it up and let me know what you used.
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