We love to eat breakfast for dinner. Do you too? This Monte Cristo Panini recipe is one of our favorites. Monte Cristo sandwiches are often sought out when exploring breakfast menus. I thought it would be a lot of fun to make my own version in a panini press.

We really enjoy using our panini press, and this was a whole new route to take while using it. I have never done breakfast on the press before. This is a kid friendly meal, and it would be a fun thing to serve if having friends over for breakfast, brunch, lunch or dinner. I hope you’ll try out the recipe and see if you enjoy it just as much as we do. Please leave a comment with your experience with this recipe.

Monte Cristo Panini – Ingredients

8 slices of Farm-style or Country Style Bread

8 ounces of Gouda, Provolone or Havarti Cheese (2 slices per sandwich)

16 slices of Prosciutto

4 tsp mayonnaise

4 Eggs for Batter

1 Tbsp Milk

2 Tbsp melted butter

4 Tbsp Raspberry Jam (1 Tbsp per sandwich)

Powdered Sugar for Dusting

Monte Cristo Panini – Written Instructions

1. Preheat panini press.

2. Stack your sandwiches. Between two pieces of bread, stack your cheese, prosciutto and mayonnaise. I stacked mayonnaise, 1 slice of cheese, prosciutto and then the next slice of cheese.

3. In a shallow bowl, beat milk, butter, and eggs. Dip both sides of each sandwich in the egg mixture and grill in the panini press for about 3 minutes or until it is crisp and golden to your likeness.

4. Cut sandwich in half, dust with powered sugar and serve each sandwich with 1 Tbsp of raspberry jam.

Monte Cristo Panini – Visual Instructions

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Monte Cristo Panini

Monte Cristo Panini

Ingredients

8 slices of Farm-style or Country Style Bread
8 ounces of Gouda, Provolone or Havarti Cheese (2 slices per sandwich)
16 slices of Prosciutto
4 tsp mayonnaise
4 Eggs for Batter
1 Tbsp Milk
2 Tbsp melted butter
4 Tbsp Raspberry Jam (1 Tbsp per sandwich)
Powdered Sugar for Dusting

Instructions

Preheat panini press.
Stack your sandwiches. Between two pieces of bread, stack your cheese, prosciutto and mayonnaise. I stacked mayonnaise, 1 slice of cheese, prosciutto and then the next slice of cheese.
In a shallow bowl, beat milk, butter, and eggs. Dip both sides of each sandwich in the egg mixture and grill in the panini press for about 3 minutes or until it is crisp and golden to your likeness.
Cut sandwich in half, dust with powered sugar and serve each sandwich with 1 Tbsp of raspberry jam.

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