How To Make The Deep Fried, Triple Decker Monte Cristo With Gabrielle Hamilton

Monte-Cristo_Thumbnail_V1_Fotor.jpg When it comes to the brunch game in New York City, there are only a handful of restaurants that continually dominate with 2+ hour-long lines every Sunday. Chef Gabrielle Hamilton's 30-seat darling, Prune, is considered a legend in this made-to-order eggs and Bloody Mary institution. And what's Gabrielle's favorite thing on the brunch menu? This triple-decker, turkey, swiss, ham, griddled, deep-fried sandwich, sprinkled with powered sugar and served with a couple of over easy eggs and red currant jelly for dipping. It's a mouthful, literally!

RECIPE FOR MONTE CRISTO Reprinted with permission from Prune.

When you are making 40 of these at a stretch, wait until the end of the day when the prep kitchen is quiet and lay them all out, like an assembly line. It goes so much faster and will spare you sinking down into hopeless despair that can sometimes overtake the lone brunch prepper.

Yield: 2 sandwiches


Per order

X 2 sandwiches

5 Tablespoons butter, softened 4 slices French ham 4 slices Swiss cheese 4 slices roasted turkey breast 6 slices white Pullman loaf clarified butter

For the batter:

2 eggs 1 cup milk


To assemble

  1. Butter all six slices of bread “wall to wall.” Neatly and within the confines of the bread, lay down the ham on 2 of the slices. Follow with the cheese. Place a piece of buttered bread, butter side up, on top of the cheese. Add the turkey in the same fastidious manner. Place the last slice of bread on top of the sandwich, butter side down.
  1. Neatly trim the crusts, cut in half on the diagonal, and pack neatly away between parchment sheets.

To pick up:

  1. Blend egg and milk well. Let each sandwich sit in the batter long enough to really drink in some of the custard, but not so long as to become soggy and unmanageable on your griddle.
  1. Slick the hot griddle with a small ladle of clarified butter and set the soaked cristo on it quickly. Do not flip until full golden crust has formed – otherwise it will tear. Griddle the second side until golden and then deep fry at 350° for 1 minute to 90 seconds. Drain well.

Please be sure to check the temperature in the very center – I have seen some of them looking perfect on the exterior but the centers have been cold and not melted.

To plate:

Warm Cristo, cut in half, stacked. 2 over easy eggs, seasoned with salt and pepper. Small ramekin red currant jelly. Light dust of 10X sugar on sandwich only.