Baked Puff Pastry Monte Cristo Sandwich Recipe - WhitneyBond.com (2024)

This modern take on the Monte Cristo sandwich combines prosciutto, cheddar cheese & raspberry jam in a flakey puff pastry crust, baked & glazed with honey.

You know how there are foods that always spark a specific memory?

For me, the Monte Cristo will always remind me of eating at Bennigan’s as a kid in Oklahoma with my brother and grandparents.

Every time we went, my brother would order the Monte Cristo sandwich. It was huge, and fried, and sweet. I always wanted to order it, but I knew that itwas just way too big andheavy for me!

I never thought about re-creating the Monte Cristo on the blog until I tried a modern take on itwhile brunching in Washington DC with my brother. We were at an awesome spot called Lincoln.

Their brunch Monte Cristo was filled with honey glazed prosciutto, a secret cheese mix & orange marmalade on house made brioche in an egg dip. Needless to say, it was amazing!

I posted a photo of the dish on Instagram and had everyone drooling, even myself looking back at the photo!

A couple of weeks agoI had an extra sheet of puff pastry lying around after making thisCheesy Mushroom Spinach Puff Pastry. Ithought that I would like to make a brunch item with this puff pastry.

I then remembered this fancy Monte Cristo from brunch in DC, and BOOM, the Puff Pastry Monte Cristo was born!

Puff Pastry Monte Cristo Sandwich Ingredients

• 1 egg
• 1 tbsp water
• 1 sheet puff pastry
• 2 tbsp raspberry jam
• 8 slices (4 oz) prosciutto
• 1 cup cheddar cheese (shredded)
• 2 tbsp honey

Puff Pastry Monte Cristo Sandwich Instructions

Preheat the oven to 400° F.

Whisk the egg and water together in a small bowl, set aside.

Roll out the puff pastry and cut itinto 4 squares.

Brush the edges of each square with the egg wash.

Spread ½tbsp of raspberry jam in the bottom corner of each square.

Place 2 slices of prosciutto on top of the jam on each square, then place ¼ cup of cheese on top of the prosciutto on each square.

Fold the squares over into a triangle, then crimp the edges closed with a fork.

Place the sandwiches on a baking sheet and brush the tops with the remaining egg wash.

Place in the oven and bake for 20 minutes.

Remove from the oven and immediately drizzle½tbsp of honey on each sandwich so that it melts over the top.

Serve with an extra side of raspberry jam for dipping.

Because this dish is baked instead of fried, and made with light, flakey puff pastry dough, instead of thick, brioche bread, it makes this version much lighter than the traditional Monte Cristo my brother used to order at Bennigan’s!

Whether served at brunch or dinner, this new twist on the Monte Cristo sandwich is one you’re going to keep coming back for over and over!

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