Years ago, with the innocence of youth on our side (and on that of our metabolisms), we happily partook in a good number of decadent treats… both savory and sweet… relatively oblivious to the calories, carbs or carelessness of such. One particular splurge, of which my husband was exceptionally fond, was a sandwich called the Monte Cristo. With regard to its primary content, this sandwich is not vastly different from most any meat-cheese variety. The one that we enjoyed incorporated both ham and turkey meats, as well as Gruyére cheese. What made it so delicious was its extraordinary sweet and savory appeal. And… what made it decadent was how it achieved that appeal: three slices of white bread, a generous coating of creamy butter, a rich lathering of whipped egg, a good swim in hot oil, and (after a little rest) a lavish sprinkling of powdered sugar and dollop of fruit preserves. I mean what isn’t good about all that is battered, fried and dusted (healthy hearts, arteries, and waistlines aside)?
Years later, living in the Netherlands, we happily switched up our sandwiches for most anything we found in the land of windmills and tulips… simple meat and Gouda cheese creations that almost always had some sort of egg kicked in. Whether it was hard boiled, scrambled, sunny side, poached, or served up over easy, medium, or hard… that simple little egg made a huge difference to the flavor and interest of those platings.
With the experience of wisdom that time provides, there’s little to nothing that gets deep fried in our home today… and rarely sprinkled with sugar unless there’s a candle plopped on top, or an occasion to divide the portion among many in an attempt to whittle the warfare on our waistline. The one thing that time (nor wisdom) suppresses, however, is the desire to continue enjoying the flavors that nostalgia evokes.
This little sandwich, served up as a hearty brunch offering, certainly touches on the sweet-savory nature of those Monte Cristo sandwiches of yesteryear, without all the sugar and fat. A mini roll is delicately spread with just a touch of marionberry preserves… more than aptly leaving the sweet side of this creation to Stemilt’s Pink Lady apples. Slices of lightly sautéed Pink Lady apples lend a fresh, subtle sweetness and crunch that delightfully offsets the more savory components of this build. Lean turkey bacon and black forest deli turkey combine with a young variety of Gouda cheese (along with a little wink and nod to The Netherlands). Apart from the obvious nostalgic factor, a younger variety Gouda is an excellent choice for its exquisite melt-ability and the unique “sweet” flavor notes it imparts due to its low acidic profile. Continuing with our personal penchant for The Netherlands, an egg (over hard in this preparation) is nestled atop, followed by those delicious Stemilt apples, and a tuft of fresh baby greens.
It’s a hearty sandwich that deliciously satisfies our own nostalgic, yesteryear life abroad… without all the baggage (literal and otherwise).
1 Stemilt Apple (Pink Lady in this preparation), cut lengthwise into approximate 1/8” slices to produce approximately 5 to 6 slices, core to stem (core discarded)
2 slices turkey bacon
1 slice Black Forest deli turkey
2 thin slices Gouda cheese (young variety), approximately 1 ounce
2 tbsp Marionberry preserves
1/2 cup mixed baby greens, loosely packed
This sweet and savory sandwich is reminiscent of a Monte Cristo, without the extra sugar and fat.
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Yield
1 serving
Prep time
Cook time
Total time
Cuisine
American
In Category
Lunch, Dinner,
Level
Easy
Instructions
Position an oven rack in the upper part of oven and preheat the broiler. Heat olive oil in skillet set over medium heat.
Break egg and carefully slip into skillet, to keep yolk intact. Sprinkle egg with pinch of salt and pepper.
Reduce heat to medium-low and cook until whites begin to set and yolk begins to thicken; carefully turn egg with spatula and continue cooking until whites are completely set and yolk is cooked through; about 5 minutes.
Transfer to plate and set aside. Return skillet, unwiped, to stovetop set at medium high heat; add slices of apple.
Cook approximately 1 minute, turn over and cook another 30 to 40 seconds. Remove to plate and set aside. Again, return unwiped skillet to stovetop set at medium high heat.
Place turkey bacon in skillet and cook for approximately 5 to 6 minutes before turning; cook another 3 to 4 minutes, until golden brown and cooked through.
Remove to paper towels and set aside. Without wiping clean, place deli turkey in same skillet.
Cook for approximately 30 to 40 seconds on each side to warm through and brown a bit. Remove skillet from heat.
Place sliced bread roll on baking sheet on LOWEST rack in oven, to warm through for approximately 40 to 60 seconds.
Remove to cutting board. Spread each halve with half of preserves. Place deli meat on bottom half, top with egg, then turkey bacon, then sautéed apple slices, then sliced cheese.
Return dressed halve of roll to baking sheet and place in TOP RACK of oven to broil for approximately 30 to 60 seconds (watch it carefully), until cheese slightly bubbles and completely melts.
Remove from oven and place on plate. Top with mixed baby greens and cap with top portion of bread roll. Serve immediately.
Lorie is a self-taught cook with a passion for good food and fresh ingredients. Based just outside of Portland, Oregon, Lorie’s inspiration for creating fruit recipes on The Stem comes from trying new restaurants and reading and viewing almost anything food related, as well as traveling throughout the world with her husband, or to visit her two daughters. Lorie loves all Stemilt fruits but Honeycrisp apples are her favorite.
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