Monte Cristo sandwich recipe
 Take your croque monsieur to the next level with this egg-dipped, pan-fried toastie – a wonderfully indulgent lunch. 2 tbsp Dijon mustard 4 tbsp mayonnaise 4 slices white bread 4 free-range eggs 50ml/2fl oz milk 100g/3½oz gruyère, grated100g/3½oz comté, grated150g/5½oz ham hock, shredded6 dill pickles, sliced 50g/1¾oz butter 1 tbsp honey1 tbsp oil 2 tbsp Dijon mustard 4 tbsp mayonnaise 4 slices white bread 4 free-range eggs 50ml/2fl oz milk 100g/3½oz gruyère, grated 100g/3½oz comté, grated 150g/5½oz ham hock, shredded 6 dill pickles, sliced 50g/1¾oz butter 1 tbsp honey 1 tbsp oil Method Preheat the oven to 200C/180C Fan/Gas 6.In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully.Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted.Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm.Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Serve each sandwich alongside a fried egg. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully. Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted. Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm. Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm. Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Serve each sandwich alongside a fried egg. Serve each sandwich alongside a fried egg.