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Monte Cristo Panini


  • 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


  • 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.