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Apricot Monte Cristo

Julie Andrews
This Monte Cristo sandwich takes things to a whole new level with cinnamon raisin bread, muenster cheese and apricot preserves.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Servings 4 servings


  • 8 slices whole grain raisin bread
  • 16 slices black forest ham
  • 4 slices muenster cheese
  • ¼ cup Bonne Maman apricot preserves + more for serving
  • ½ cup milk
  • 4 large eggs
  • ¼ tsp. ground nutmeg
  • Pinch ground cloves
  • Pinch coarse salt
  • 3-4 Tbsp. salted butter
  • Powdered sugar optional


  • Layer 4 slices of bread with honey ham, muenster and apricot preserves. Place remaining bread slices on top.
  • In a shallow dish, whisk together milk, eggs, nutmeg, cloves and salt until combined.
  • Heat one tablespoon butter in a nonstick skillet to medium heat. Dip one assembled sandwich in milk/egg mixture, then place in the hot skillet. Cook 3-4 minutes per side, until bread is golden brown and cheese is completely melted. Repeat this process with remaining butter and sandwiches.
  • Slice each sandwich into 4 squares and serve with extra apricot preserves and powdered sugar (optional).