Cast-Iron Monte Cristo Sandwiches with Raspberry Jam for Camp Brunch
Build four turkey, ham and Swiss sandwiches with mustard on one side and raspberry jam on the other. Dip each in an egg-milk custard, then cook them in a buttered 12-inch cast-iron skillet over medium-low heat, about 5 minutes per side, covered for the second side. Cook until golden and the center reaches 165°F. Plan on 15 minutes of prep and about 25 minutes of cooking, since the skillet holds two at a time.
A Monte Cristo is a ham and cheese sandwich that gets dunked in egg like French toast, then pan-fried. The outside turns crisp and golden. The inside stays melty. The jam on the side adds a sweet note that works with the salty meat.
This is a good slow-morning camp meal. It needs one skillet, one dish and a steady low flame. Cook it gently so the egg sets before the bread burns.
Cast-Iron Monte Cristo Sandwiches with Raspberry Jam for Camp Brunch
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium-low flame or low, steady coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet
- Lid or heavy-duty foil
- Pie plate or shallow dish
- Whisk or fork
- Wide spatula
- Instant-read thermometer
- Camp stove or grill grate over coals
- Paper towels
Steps
-
Set up the heat
Set a 12-inch cast-iron skillet over a medium-low flame or on a grate over low, steady coals. Let it warm while you build the sandwiches. You want gentle heat, not a roaring fire.
-
Build the sandwiches
Spread mustard on 4 slices of bread and the 1/3 cup jam on the other 4. On each mustard slice, layer 1 slice of Swiss, one quarter of the turkey, one quarter of the ham and a second slice of Swiss. Top with a jam slice and press down.
-
Mix the custard
Whisk the eggs, milk, salt and nutmeg in a pie plate or shallow dish until no streaks remain. Wash your hands and the whisk after handling raw egg. Keep the dish close to the stove.
-
Melt the butter
Melt 2 tablespoons of butter in the skillet and swirl it to coat. It should foam gently, not brown fast. If it browns quickly, lift the pan off the heat for a minute.
-
Dip the sandwiches
Lay one sandwich in the custard for about 15 seconds per side. Lift it so the extra drips off, and don't let it sit longer or it will fall apart. Dip a second one and set both in the skillet.
-
Brown the first side
Cook for 4 to 5 minutes, until the underside is deep golden. Slide the spatula under a corner to check before flipping.
-
Flip and cover
Flip the sandwiches, cover the skillet with a lid or foil, and cook 4 to 5 minutes more. The cheese should melt and the egg should set. Check the center with an instant-read thermometer. It should read 165°F.
-
Repeat with batch two
Move the first two sandwiches to a foil-covered plate near the fire. Wipe the pan with a paper towel, add the remaining 2 tablespoons of butter and cook the second batch the same way. Pour out any leftover custard only into a container to pack out.
-
Dust and serve
Cut each sandwich in half on the diagonal. Dust with powdered sugar and serve right away with the dipping jam on the side.
Trail Notes
Build the sandwiches at home, wrap each one tightly and keep them in the cooler for up to 24 hours. Dip and cook them at camp. Mix the custard fresh at camp, not at home.
Keep deli meat, eggs, milk and cheese at 40°F or colder until you cook. Don't leave the sandwiches out for more than an hour. Eat leftovers within 2 hours or toss them.
Use all turkey or all ham if you only have one. Fig or apricot jam also works well. For a lighter version, skip the dip and just pan-toast the sandwiches like a grilled cheese.
Pack out leftover egg custard in a sealed container instead of pouring it on the ground. Wipe the skillet with a paper towel and pack that out too. Strain dishwater and scatter it at least 200 feet from water, campsites and trails.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Vegan Tofu Scramble Breakfast Tacos with Black Beans and Avocado
LunchCast-Iron Kielbasa and Cabbage Skillet with Whole-Grain Mustard
Snack or treatCast Iron Crispy Parmesan Cheese Crisps with Smoked PaprikaMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you make a Monte Cristo on a camp stove?
Yes. A 12-inch cast-iron skillet on one burner set to medium-low works well. Cook two sandwiches at a time and cover the pan on the second side to melt the cheese.
How do I keep the bread from burning before the cheese melts?
Keep the heat on medium-low and use butter, not oil. Cover the skillet after flipping so trapped heat melts the cheese. If the outside browns too fast, lift the pan off the heat for a minute.
What is the safe temperature for a sandwich dipped in raw egg?
Cook it until the center reaches 165°F on an instant-read thermometer. That sets the egg coating and warms the deli meat through.
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