Southwestern Monte Cristos
Give your brunch game a bold upgrade with these Southwestern Monte Cristos, a tantalizing twist on the classic French-inspired sandwich. Featuring layers of smoked turkey, creamy pepper jack cheese, and tangy pickled jalapeños nestled between slices of sourdough bread, each sandwich is dipped in a spiced egg batter infused with ground cumin for an extra kick of Southwestern flair. Pan-fried to golden perfection in butter, these sandwiches boast a delightfully crispy exterior with a melty, gooey center. Finished with a subtle dusting of powdered sugar and served alongside zesty salsa for dipping, they strike the perfect balance between sweet, savory, and spicy. Ready in just 25 minutes, this recipe is a crowd-pleasing choice for brunch, lunch, or a quick dinner. Keywords: Southwestern Monte Cristos, spiced sandwich recipe, brunch ideas, pickled jalapeños sandwich, skillet sandwich recipe.
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Recipe Information
Ingredients
- 2 pieces Large eggs
- 0.25 cups Whole milk
- 2 tablespoons All-purpose flour
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Salt
- 4 pieces Pepper jack cheese slices
- 4 pieces Cooked smoked turkey breast slices
- 8 pieces Pickled jalapeño slices
- 8 pieces Sourdough bread slices
- 4 tablespoons Spicy mayonnaise
- 2 tablespoons Unsalted butter
- 1 teaspoons Powdered sugar
- 0.5 cups Salsa (for dipping)
Instructions
In a shallow bowl, whisk together the eggs, milk, flour, ground cumin, salt, and a pinch of pepper until smooth. Set aside.
Lay out 4 slices of sourdough bread on a clean surface. Spread 1 tablespoon of spicy mayonnaise on each slice.
Top each bread slice with 1 slice of pepper jack cheese, 1 slice of smoked turkey, and 2 slices of pickled jalapeño.
Cover each sandwich with another slice of sourdough bread to form a complete sandwich.
Heat a large nonstick skillet over medium heat and melt 1 tablespoon of butter.
Dip each sandwich into the egg mixture, ensuring both sides are evenly coated, but avoid oversoaking.
Carefully place 2 sandwiches in the skillet and cook for 3–4 minutes per side, or until the bread is golden brown and the cheese is melted. Repeat with the remaining butter and sandwiches.
Transfer cooked sandwiches to a cutting board and let cool slightly. Dust the tops with a light sprinkle of powdered sugar.
Cut each sandwich in half and serve immediately with salsa on the side for dipping.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 292 mg | 22% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 443 mg | 9% | |
*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.
