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.
Can you use cast iron on the new smooth glass top stoves?
Yes you can. I have a glass top stove and I use my cast iron skillets all the time. You just have to be careful not to drop it on the stove.
I wish I had some cool cast iron memories, but I don’t. I need to get one of those babies!
I have a lot of cast iron skillets and I LOVE them! it worries me that im 23 and know how to clean them and season them and a lot of older folks dont know how to do that! I’m real grateful to my dad for teachin me all those cooking skills now! 🙂
I am the proud caretaker of my Grandmother Ogg’s cast iron Chicken Fryer. It is 12″ in diameter and 6″ deep! The lid is so heavy I have to pick it up with two hands, so you can imagine how heavy the skillet is! I can tell you that this cast iron skillet makes the absolute perfect fried chicken….far better than any deep fat fryer ever did! I am 70 years old, so you can just imagine how old it is! I have been known to fry fish in it along the river bank while camping….of course, I was younger then!
I know, I know…never EVER wash your seasoned cast iron skillet with anything but water. OK Mom – I get it. But I really didn’t until I was on my own and trying to make the 2 best things in the world – fried chicken and cornbread. Neither taste as good in anything but cast iron and neither stick as bad when cooked in a cast iron skillet you just scrubbed. Holy smokes. Mom really IS smarter than me afterall and I know she’s looking down at me from heaven and laughing her behinny off!
I have my grandmother’s iron corn bread stick pan. Also, 4 iron skillets, a saucepan and a Dutch oven. Pineapple upside down cake in the iron skillet-made many of these. I made the Pecan Pie in the iron skillet just recently. ( It was in Southern Living).
I bought the “Taste of the South”
We have a skillet, and a dutch oven that belonged to my grandmother, which I displayed with other pots and pans from the past, but my husband loves to cook and try new idea’s, and was reading about cast iron cooking, so I let him take my grandma’s dutch oven, clean it up and season it, today he is cooking beef and noodles in it…….. I forgot how yummy things tasted, coming from cast-iron.