The tipsy Monte Cristo

Nothing quite beats a ham and cheese sandwich – ours gets a boozy jam twist that will have you craving them morning, noon and night!

30 minutes                                   

Makes 6                      (+ 2 cups jam) 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Berry jam: 

  • 1 cup (250ml) water 
  • 1½ cups (375ml) frozen mixed strawberries and raspberries 
    ½ cup (100g) sugar 
  • Juice (80ml) and grated peel of 1 orange 
    ⅓ cup (80ml) vodka or water 

  

  • 1 loaf PnP ouma bread or ciabatta, cut into 12 slices (about 2cm thick) 
  • Melted butter, for toasting 
  • ½ cup (125ml) cream cheese (optional) 
    1 packet (125g) Black Forest ham 
  • 12 slices emmental cheese 
    Icing sugar, for dusting 

 

Method 

  1. Combine jam ingredients, except vodka, in a saucepan. 
  2. Simmer over medium heat until berries break down and mixture thickens, 12-15 minutes. 
  3. Add vodka or water and simmer for another 5 minutes. 
  4. Set aside to cool. 
    Brush bread slices with butter and toast on both sides until golden. 
  5. Spread cream cheese on one slice and layer with ham and 2 slices emmental cheese.  
  6. Top with about 2 Tbsp jam. 
  7. Close sandwich with remaining toast and dust with icing sugar to serve. 

 

Browse more comfort food recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Dealer’s choice summer pizza

“Dealer’s choice” because you can use just about any topping! Put out an assortment of ingredients and let each person build their own pizza.

Fragrant Durban lamb curry recipe

This curry is the ultimate winter warmer – swap lamb for mutton, if you like. It might take a bit longer to cook, but it has a more distinctive flavour which is worth the wait.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.