Monte Cristo Sandwiches with Red Currant Jelly


  • 8 slices bread
  • 4 ounces Swiss cheese
  • 4 ounces deli ham
  • 4 ounces deli turkey
  • 4 tablespoons Crosse & Blackwell® Chow Chow Piccalilli Mustard & Pickle Relish
  • 4 large eggs
  • 1/4 cup milk
  • 2 tablespoons butter
  • Powdered sugar
  • 1 cup Crosse & Blackwell® Red Currant Jelly


  1. TOP 4 bread slices equally with cheese, ham, turkey and chow chow. Top with remaining bread.
  2. BEAT eggs and milk until well blended. Dip sandwiches in egg mixture, coating well. Melt butter in large skillet; cook sandwiches over medium heat, turning once, until golden. Cut each sandwich into 4 triangles. Dust with powdered sugar, if desired.
  3. HEAT jelly in small saucepan over low heat until texture is smooth. Serve sandwiches warm with warm jelly.
  4. Serve these mini sandwiches as a main course or as an appetizer.
Monte Cristo Sandwiches with Red Currant Jelly

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