Pat: The Monte Cristo is a coffee-shop staple, a sandwich made with ham, turkey, and Swiss cheese, dipped in batter, and fried until golden. It appears in different guises across the country, and, depending on where you order one, it can also be served grilled, deep-fried, or open-faced. We’ve given this sandwich a Neely spin, layering ham, smoked turkey, and Muenster cheese on white sandwich bread and adding hot-pepper jelly as a finish. We fry ours, then dust it with confectioners’ sugar, creating a delicious play of salty and sweet flavors and crispy and gooey textures. A spoonful of fresh peach preserves is a delicious condiment for this sandwich.

　　

Ingredients

serves 4

　　8 slices white sandwich bread

　　1/2 cup hot-pepper jelly

　　8 slices cured ham

　　8 slices smoked turkey

　　8 slices Muenster cheese

　　2 large eggs

　　Splash half-and-half

　　Dash hot sauce

　　Pinch salt

　　2 tablespoons butter

　　Confectioners’ sugar, for garnish

　　Peach preserves, for garnish (optional)

　　

Step 1

Place four slices of bread on the counter and spread 2 tablespoons of pepper jelly on each. Add ham, turkey, and cheese to each sandwich, and top with the remaining slices of bread. Beat the eggs with the half and half, hot sauce, and salt in a medium bowl. Heat a griddle pan or a skillet over medium heat. Melt 1 tablespoon of the butter in the skillet. Dip two sandwiches in the egg batter, allowing any excess to drip off, and fry for 3 to 4 minutes on each side, until golden brown and crisp. Repeat with the remaining two sandwiches.

　　

Step 2

To serve, slice the sandwiches in half diagonally, dust with confectioners’ sugar, and serve with a spoonful of peach preserves.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.