Monte Cristo Sourdough Sandwich Bites

Provided by: Pacific Egg and Poultry Association

Monte Cristo Sourdough Mini Sandwiches are a spin on the traditional Monte Cristo sandwich and are topped with blackberry jam, cinnamon and powdered sugar.

  • Serves 16
  • Total Time: 25 minutes
  • Preparation Time: 10-15 minutes
  • Cook/Bake Time: 10 minutes


  • 2 eggs
  • ½ cup milk
  • ½ tablespoon ground cinnamon
  • 4 eggs – fried (season with salt and pepper)
  • 8 slices Sourdough bread
  • 4 tablespoons cream cheese, divided tablespoon blackberry jam
  • 4 ounces cooked turkey slices
  • 4 ounces cooked ham slices
  • 1 tablespoon butter
  • 1 ½ teaspoons powdered sugar for garnish (optional)


  • Whisk 2 eggs until well beaten. Add milk and cinnamon. Pour into a pie plate and set aside. Fry the 4 remaining eggs, individually as if you were preparing for an egg sandwich. Break the yolks and cook until firm. Set aside to cool.
  • Spread 1 slice bread with 1 tablespoon of cream cheese, repeat with 3 more slices of bread. Build sandwiches by topping cream cheese layer with fried egg, 1 ounce of turkey and one ounce of ham. Spread 1 tablespoon of blackberry jam of remaining slice of bread and top the sandwiches.
  • Heat ½ butter in a 9 or 10-inch skillet over medium heat. Transfer 1 sandwich to the egg and milk mixture and allow to soak for 30 seconds. Flip the sandwich over and soak second side for 30 seconds. Transfer to skillet. Repeat for second sandwich. Cook 3-4 minutes on each side until golden brown. Transfer to paper towel and gently pat the top of the sandwiches. Repeat for remaining two sandwiches.
  • Cut each sandwich into quarters and transfer to serving tray.
  • Optional: top with a dusting of powdered sugar.

Nutrition Information

Per serving: 1/16 of recipe

Calories: 123

Total fat: 5 g
Saturated fat: 2 g
Polyunsaturated fat: 0 g
Monounsaturated fat: 1 g

Cholesterol: 76 mg
Sodium: 233 mg
Carbohydrates: 13 g
Fiber: 1 g
Sugar: 4 g
Protein: 8 g
Vitamin A: 47 mcg
Vitamin D: 0 mcg
Folate: 9 mcg
Choline: 56 mg
Calcium: 36 mg
Iron: 2 mg
Potassium: 54 mg

This recipe is a good source of protein and choline.

Pacific Egg & Poultry Association