Monte Cristo Skillet
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With all the goodness of a classic Monte Cristo sandwich, enjoy this easy Monte Cristo Skillet recipe to make Monte Cristo flavors easy and accessible for the whole family!
This Monte Cristo Skillet was the Grand Prize Winner of the 2006 National Cornbread Festival. It caught my eye because I recently had my very first Monte Cristo Sandwich and absolutely loved it. Southern Living sent me to Charleston to do some presentations for the Taste of Charleston Festival. Have you ever been to Charleston? Oh my goodness gracious, is that a beautiful town! With every sight and sound I became more determined to bring my family back there someday so I could experience it with them (it is hard to enjoy a trip without the folks you want to share it with beside you).
As I’ve started traveling from time to time I’ve taken a queue from my adventurous counterparts at SL and started making it a point to try something new in each place if possible. In Charleston, I had my first Monte Cristo Sandwich and it was right up my alley. I ate it in the cafe of a beautiful hotel right downtown. The flavors were a unique combination for me: Ham, cheese, battered and toasted bread drizzled with a sweet fruit preserves and sprinkled with confectioner’s sugar. It was part lunch, part breakfast, part sandwich, part dessert, and all the way good!
So when Martha White offered to guest post I got to nosing around for what recipe I thought would appeal the most to everyone and as soon as this skillet came before my eyes, my heart just settled on it.
This recipe is quick to throw together and feeds six people. I like strawberry preserves with mine but feel free to use whichever you like best.
What You’ll Need to Make the Monte Cristo Skillet:
- Martha White Cotton Country Cornbread Mix
- cooking spray
- chopped cooked turkey
- chopped cooked ham
- shredded Swiss cheese
- eggs
- milk
- mayonnaise
- honey mustard
- salt
- pepper
- currant jelly
- powdered sugar
How to Make a Monte Cristo Skillet:
Prepare the cornbread batter according to the instructions on the package.
Bake cornbread mix in a 10 1/2 inch cast-iron skillet.
The cornbread will be thin and should look like this when baked.
Remove the cornbread from the skillet, and cut it into cubes when cooled. Wipe out the skillet with paper towels and spray the skillet generously with non-stick cooking spray.
Heat the oven to 350 degrees. Place the cornbread cubes in the bottom of the cast iron pan.
Top the cornbread cubes with the turkey, ham, and Swiss cheese.
In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended.
Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.
Melt the currant jelly by warming it slightly in the microwave. Add one tablespoon of the honey mustard and whisk until blended.
Remove the Monte Cristo Skillet from the oven.
Cut it into wedges…
…sprinkle with powdered sugar…
…and serve with the currant jelly/honey mustard mixture! ENJOY this delicious cast-iron-skillet recipe!
Ingredients
- 1 6 oz. package Martha White® Cotton CountryTM Cornbread Mix
- Crisco® Original No-Stick Cooking Spray
- 1-1/2 cups chopped cooked turkey
- 1/2 cup chopped cooked ham
- 1-1/2 cups shredded Swiss cheese
- 4 large eggs
- 1 cup milk
- 2 tablespoons mayonnaise
- 2 tablespoons honey mustard divided
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup Smucker's® Currant Jelly
- Powdered sugar
Instructions
- PREPARE cornbread mix according to package directions, except bake in a 10 1/2-inch cast iron skillet (cornbread will be thin). Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels; spray generously with no-stick cooking spray.
- HEAT oven to 350°F. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.
- MELT currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend.
- REMOVE skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.
I thougt it was south pittsburg tennessee
That is where the cornbread festival is! It is fun! we have been going for several years now! really enjoy the free tours that the Lodge cast iron plant gives.It is fun to see the upates – and how they are keeping up with the times.
Lol! You’re right! I live so close to tn that the state lines blur sometimes! Thanks for letting me know! I changed it;)
Gratefully
Christy
My Dad was in the Army when I was growing up and we moved around a lot. Whereever we moved, two cast iron skillets, 2 two qt Revereware pans & a percolator were among the items we carried with us. When we arrived at a new location, Mother was ready to prepare a meal. My Dad died 3 yrs ago, but my 90 yr old mother still uses the two cast iron skillets and Revereware pans. I cannot imagine preparing a meal without cast iron skillets. Someday, I hope to be able to call her skillets mine.
My mother collected many things and for the longest I didn’t understand the cast iron collection. She lived in an eighty year old house with a tiny kitchen and the cast iron hung above the stove. Friends counted and reported that there were 27 pieces hanging on the wall! When she passed away we made sure all the grands had pieces to love, cherish and USE. I have my favorites and use them almost daily. I understand it now.
Hi Christy,
I am a cast iron lover!! I have 2 large one’s, one was my mother-in-laws, one was my mothers. then I have a med. size one that is not used as often, a small one I make cornbread in everyday!!!! My husband say’s the best in the world!!! Do you think maybe he could be a little prejustice after 51 years? Also have a large square one that belonged to my grandmother,ans a dutch oven of my mothers. Cast iorn cooking taste like Great- Granny cooked it!!!
Maryanna
I was taught to use cast iron by my dear Granny. The first thing I made on my own was a pineapple upside down cake. Nothing tastes like the ones made using this recipe. Oh my YUM! caramel ooey gooey goodness. My Granny always washed her cast iron, it actually stayed silver, not the black after being well seasoned. Funny thing, it works like magic anyway.
I love cast iron. My grandmother taught me to cook in cast iron and I have a cabinet full. By the way, the Cornbread Festival is in South Pittsburg, Tennessee – just across the Alabama state line. I’m so glad you will be there. I’ll finally get to meet you!!
I have several cast iron skillets that I use often, but my favorite is one that belonged to my Mom. She made many-a delicious meal with it, It was washed after each use, but never put away. It always sat on the top of the stove, ready for the next use. Nothing cooks like a good ole iron frying pan!