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.
South Pittsburg, TN, not Alabama. Don’t want people trying to find it on their GPS and get list.
The recipe looks great, all these stories are priceless.
And the Taste of the South magazine, is worth buying, my subscription runs back to back for the next few years.
We grew up with my mother using her cast iron for cornbread and gravies. I use mine mostly for making my gravy to go with the biscuits.
It is so funny that your subject is a cast iron skillet. When our great-grandmother passed away, our grandmother got her cast iron skillets. When our grandmother passed away, mom divided those skillets among us ( I have 3 sibs), and kept one for herself. We have very fond memories of our great-grandmother and grandmother cooking on wood stoves with those skillets. Sadly, we lost our mother this past summer. We are still trying to figure out who gets what (very friendly), but I’m going to beg for those cast iron skillets as I plan on getting a wood stove in my new house. And, as we all know, you gotta have a cast iron skillet to cook on a wood stove! lol!! Wish me luck!! lol!
I have my grandfather’s cast iron skillet; I don’t know how old it is, but I think it is at least older than I am. It is the only pan I will use for cornbread!
When my mama died, the sister after me got her iron skillet (boo, boo It is quite old) . So….while at an old country auction one night I noticed along the wall’s this guy had hung iron skillet’s. Needless to say, I couldn’t let them stay there!! I begged him to let me buy 2 of them. They are quite old (you can tell by looking at them) they just have the wear and tear “OLD all over them”. I use them for everything, cornbread, chicken, and recently “pineapple upside down cake” and Lordy did it taste better!! And when I go camping…….my cast iron’s go with me—fired taters, eggs, biscuits, hey! I have even done grits in them!! I am now the proud owner of 3 iron skillets, all different sizes… ;o)
Since we were children someone in the family has always made my older brother a Pineapple Upside Down Cake in a cast iron skillet for his birthday. He turned 80 last year, so that’s a lot of tradition!
Christy, I bought a Lodge Logic skillet a few years back. It is indispensable. Also, my mother has 2 iron skillets, one for sister and one for me when momma goes. They belonged to my Granny, who got them from great grand when she married in 1926. We don’t really know how old they are. She also has a couple of club alluminum pots which were wedding presents to Granny. She still uses those as well. Le Creuset offered me all their best pieces in exchange for those cooking heirlooms, I would turn them down. Wouldn’t take anything for those treasures.
I Love the Club Aluminum also…My Mama had some and My Daddy wont turn loose of them…my Sister and I both want them, so I have been trying to collect some of my own…not the same as Mamas but they’ll have to do for now…