Apple, Cheddar & Mushroom Monte Cristos

Apple, Cheddar & Mushroom Monte Cristos
  • 4Servings


  • 6 tablespoons butter, plus more as needed
  • 1/2 pound large white mushrooms, sliced
  • 2 apples, such as Braeburn or Jonagold, peeled and thinly sliced
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper
  • A pinch freshly grated or ground nutmeg
  • 1/4 cup Calvados or other brandy
  • 1/2 cup creme fraiche
  • 2 tablespoons Dijon mustard
  • 8 slices good-quality whole-wheat bread
  • 16 thin slices cheddar
  • 3 eggs
  • 1/2 cup whole milk


Heat 2 skillets over medium to medium-high. Add 2 tbsp. butter to each. When the foam subsides, add the mushrooms to one skillet and the apples to the other.

Cook the mushrooms until brown, 4 minutes. Add the thyme; season with salt and pepper.

Meanwhile, cook the apples until tender, 5 minutes; season with the nutmeg. Add the Calvados; then, using a long kitchen match or a barbecue lighter, ignite the alcohol. Turn off the heat and let the flame subside.

In a small bowl, mix the creme fraiiche and mustard. Slather on 4 bread slices. Top each with 2 cheese slices, mushrooms, apples, 2 more cheese slices and the remaining bread. Wipe the skillets clean.

In a medium bowl, whisk the eggs and milk; season. Coat the sandwiches in the egg mixture. In the skillets, melt the remaining 2 tbsp. butter over medium and cook the sandwiches until golden, adding more butter as needed, about 2 minutes per side. Cut in half and divide among plates.