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
- 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
Cook peameal bacon in a frying pan until browned. Set aside.
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.
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.
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.
Serve immediately, with a bit of maple syrup for dipping, if desired.