Crescent Cristo Sandwich Loaf
Create a showstopping centerpiece with this decadent Crescent Cristo Sandwich Loaf, a mouthwatering twist on the classic Monte Cristo sandwich. Layers of flaky crescent roll dough encase deli ham, turkey, Swiss cheese, and a luscious blend of strawberry jam and Dijon mustard, creating the perfect balance of savory and sweet in every bite. Finished with a golden egg wash and a delicate dusting of powdered sugar, this warm, cheesy sandwich loaf is as visually stunning as it is delicious. Perfect for brunch gatherings, holiday mornings, or a gourmet twist on weeknight dinners, this easy-to-make recipe delivers restaurant-quality flavor in just an hour. Serve it sliced for an irresistible treat that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cans (8 oz each) crescent roll dough
- 6 slices deli ham
- 6 slices deli turkey
- 6 slices Swiss cheese
- 3 tablespoons strawberry jam
- 2 tablespoons dijon mustard
- 2 large eggs
- 1 cup milk
- 2 tablespoons powdered sugar
- 1 tablespoon (for greasing pan) butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter and set aside.
Unroll one can of crescent roll dough. Press the perforations to seal and fit it into the bottom of the loaf pan, pressing slightly up the sides to create a base layer.
Spread half of the strawberry jam over the crescent dough base, followed by an even layer of 3 slices of ham, 3 slices of turkey, and 3 slices of Swiss cheese.
Spread half of the dijon mustard over the cheese layer.
Unroll the second can of crescent roll dough. Press the perforations to seal and place it over the filling in the pan. Gently press to combine the edges of the top dough with the bottom layer.
Repeat the layering process: spread the remaining strawberry jam, 3 more slices of ham, 3 slices of turkey, 3 slices of Swiss cheese, and the remaining dijon mustard.
Fold any crescent dough edges over the top to seal the loaf completely.
In a medium bowl, whisk together the eggs and milk to create an egg wash. Pour the mixture evenly over the layered loaf in the pan.
Cover the loaf pan loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and the loaf is cooked through.
Let the loaf cool in the pan for 10 minutes before carefully turning it out onto a cutting board.
Dust the top of the loaf with powdered sugar for a sweet contrast. Slice and serve warm.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 7168 mg | 312% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 106.2 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 2010 mg | 155% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
