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.
As A young boy growing up in a family with 6 kids, Meals were an important time for us. My MOM had sereral cast iron pans, But her favorite was a deep 14″ fry skillet with a hinged lid! She used it all the time and My Grand-Father (MOM’S DAD), on Sunday mornings would use it to fry bacon and then make “RED EYE GRAVY” (Coffee and the bacon fat!).
My younger Sister ended up with the skillet and she lives in California still, I live in North Carolina. And she and I have a game we play…It’s called “STEAL THE SKILLET”! When I go to visit her, I always find a way to steal it and bring it home with me and when she comes to see me, she steals it back!
At least for a time, it’s mine!
Does anyone know where to purchase an electric cast iron skillet? I had one years ago but lost in my divorce..dang…
My Mama has a cast iron skillet that is totally smooth on the inside bottom and black as the ace of spades. Nothing sticks in that pan! I’d love to have it, but probably my sister will inherit it since she lives with and cares for Mama who is now 96 years old! She doesn’t cook anymore, but in her heyday she could
literally put on a feed to end them all. Folks would come from all around to
put their feet under Mama’s table. Even the hobo’s who “rode the rails” at the
end of WWII would find their way to our house to be served a plate!
Molly, when you mentioned hobos it rang such a memory bell with me. when I was little (60 years ago) we lived -close to a rainroad. My mother always fed them….. and they were very gracious and grateful to her. Nowadays, you’d never dream of letting a stranger come into your house like that. But, my mother believed you never let anyone go hungry if you could help it. I’m a little like that now.
BTW…. on the other side of the rainroad tracks was an old hobo camp right on the banks of the river. When I was nine years old I use to sneak over there and visit with them. They were very kind and gentle and would not cuss or say ugly words in front of me. I’d sit on a wooden apple box turned on its side and listen to them play their harmonicas and sing. I’d join in singing with them………..
Can you even believe what would happen to a little girl today?
My dad threatened to switch my legs if I ever went over there again. I never once felt frightened………. but today I’m afraid to walk in a parking lot alone at night…….
I too have my mom’s cast iron skillets, one small and one large, plus a cornstick pan. Many fond memories of good food cooked in those pans! Also, I have my mom’s set of Wearever pots and pans she got when she married my dad in 1954. The old wood handles were replaced in the 1980’s (by the Cutco man…best knives ever made!) and I use them every day.Recently my aunt gave me some Wearever pans that belonged to my grandmother, and she even had the original sales slip…from 1945!! Since both my mom and grandma are gone now, I treasure all of these pans.
P.S. I had my first Monte Cristo sandwich at the old Opryland theme park in my home town of Nashville TN. They were awesome! I had one every trip to the park. Gee I miss Opryland!!
I love Taste of the South and I will definitely pick up this issue since your name is on the cover and all with cast iron skillets!!! YAY! Love my skillet.
My grandma used to make her chocolate gravy in a iron skillet and it was goooood. Not only would she make for breakfast.She would make it for sunday dinner we had at her house to pour over a box cake she would make. Everyone loved it there never was any left.I do not know who has the skillet,but I would love to have.
Hi Christy, I have really enjoyed all of your posts and recipes, I sent you a message a few weeks ago, about your Baked Squash Casserole, when ever I try to print the recipe out, it comes out in very large print, and will only print part of the recipe.Just thought you would like to know, Any other recipe I have tried, comes out ok, the only one I really, really want is the Baked Squash. Any way, back to the question at hand, Cast Iron pots, I had my Grandmothers Large Dutch Oven, she said she got it from her mom, she passed it down to me and recently I passed it to my daughter, so it has been in the family now for 5 generations, and still cooks good.