This delicious monte cristo sandwich recipe features peameal bacon, cranberry sauce, arugula and lots of melted Brie cheese. It’s a good thing. Muskoka style!
I have always loved Monte Cristo sandwiches, but thought it was time to give it a bit of a change up. My version uses brie cheese, cranberry sauce, arugula and peameal bacon. I decided to call this version Muskoka style, because of the cranberries (lots of cranberries grow in Muskoka!) and the Canadian favourite peameal bacon. As for the Brie, well … nothing Muskoka about that, but it’s the perfect melty cheese for this sandwich.
I have to confess, I’m not sure how far and wide peameal bacon is readily available. Is it just a Canadian thing? For the the uninitiated, peameal bacon is made from boneless pork loins. It is not smoked, but is sweet pickle-cured and rolled in a traditional golden cornmeal coating. It falls somewhere between a ham and a bacon.
I think there’s maybe a similar product, less the cornmeal, that’s called back bacon. That would be a good substitute.
This sandwich makes a great brunch, lunch or dinner, and is especially nice with a bit of salad.
Monte Cristo Sandwich Muskoka Style
Ingredients
- 8 slices bread of your choice
- 8 slices peameal bacon
- 1/2 cup Whole berry cranberry sauce homemade or canned
- 8 slices brie cheese
- 1 1/2 cups Fresh baby arugula
- 2 Tbsp Butter
- 2 large eggs mixed with 2 Tbsp. milk
Instructions
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Cook peameal bacon in a frying pan until browned. Set aside.
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Assemble sandwich: Butter bread slices. On the bottom slice, place two slices of brie cheese. Top with two slices of peameal bacon, overlapping. Top with a generous dollop of cranberry sauce. Top with arugula. Top with 2nd slice of bread.
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Heat 2 Tbsp. butter in a frying pan over medium heat. Preheat oven to 350° F. and line a baking sheet with parchment paper. Combine eggs and milk in a large shallow pan or bowl.
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Carefully lift sandwich and dip bottom into egg/milk mixture for a few seconds. Flip and dip the other side. Immediately place into frying pan with hot butter. Repeat with remaining sandwiches. Cook in the frying pan until bottom side is browned, flip and repeat with other side. Transfer to a parchment lined baking sheet and pop in to the preheated oven for about 5 minutes to fully melt the cheese.
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Serve immediately, with a bit of maple syrup for dipping, if desired.
I’ve never had a monte cristo!! And I’ve never heard of peameal bacon!! Ahh, I want to try this!
Hope you get a chance to try one, Laura and if peameal bacon is just a Canadian thing, that’s sad, because it’s an awesome piece of meat :)
I think in the US peameal bacon is called Canadian bacon!
I thought that as well Nicholas, then someone told me that what they sell in the US as “Canadian bacon” is more like ham. Strange that we Canadians don’t know exactly what Canadian bacon is ;)
I love a monte cristo sandwich, but this one looks better than any I’ve ever had! Can’t wait to try it!
Thanks Carrie. It was delicious!
Gorgeous sandwich, that melty brie looks irresistible!
Thanks Laura. Melted brie is always a good thing in my books :)
Oh my, the sandwich looks heavenly! You totally stumped me by the peameal bacon question. I know exactly what you are referring to but I am Canadian, I also immediately thought it was available here in England but now I am doubting. You might be right and it IS a Canadian thing! Bacon in England is pretty similar to peameal bacon though, it’s more ham than bacon. So hungry that I am rambling!
Thanks Julia. I wondered if it was a British thing that came to Canada, but sounds like not. Hmmmm. It’s a mystery how only we have this great bacon. We should share :)
What a great take on the Monte Cristo! This sandwich looks yuuuuummmmmy!
Thanks so much, Phi. Craving another one now!
What a clever twist on a Monte Cristo, looks delicious!
Thanks so much, Cheri.
Wow… this sandwich looks delicious – and yes, we can get this type of bacon down in Virginia, so I can’t wait to try this flavor combo – thanks for the inspiration!
Thanks MB and I’m so glad to hear peameal is available south of the border, too!
This looks so good! I haven’t bought peameal bacon in ages…need to remedy that. Great combo happening here :)
Thanks Renee. We don’t buy peameal a lot either, Renee but every time we do, I wonder why. It’s delicious!
Ahh, obsessing over that melty, gorgeous brie! I love brie :) I don’t think I have ever seen peameal bacon here! Though maybe I have never looked. Great sandwich!
Thanks Sophie. If you ever find some peameal, you won’t go wrong giving this sandwich a try! :)
Making this for breakfast this morning… but a note on the Peameal bacon – it was actually an Ontarian thing. What really separates it from they typical back bacon seen elsewhere is the crushed pea coating which was for preservation (now typically cornmeal because it is cheaper). While it’s moved across Canada, you will still find people in other provinces who have never seen peameal bacon and it’s not always a staple in the grocery stores.