Monte Cristo Omelet Sandwich with BC Tomato Relish

1
15 minutes
10 minutes
Recipe developed for BC Egg by Chef Trevor Randle
A Monte Cristo gets a delicious twist in this hearty omelet sandwich, where fluffy BC eggs become part of the sandwich itself. Wrapped around layers of savoury ham, roasted turkey, melted Swiss cheese, and tangy BC Tomato Relish, this recipe delivers all the classic sweet-and-savoury flavours of a Monte Cristo in a simple, skillet-made meal. Perfect for breakfast, brunch, or even a quick dinner, it’s an easy way to turn everyday ingredients into something a little more special.

Ingredients

1 Tbsp (15 mL) butter, salted

3 eggs

2 slices French bread

2 slices Swiss cheese

⅓ cup (40 g) ham

⅓ cup (40 g) roasted turkey

2 Tbsp (30 mL) water

salt and pepper

BC Tomato Relish

¼ cup (60 mL)  olive oil

1Tbsp (15 mL)  mustard seed

2 cloves garlic, minced

4 Roma tomatoes (diced)

¼ cup (60 mL)  brown sugar

⅓ cup (80 mL) balsamic vinegar

salt and pepper

Instructions

BC Tomato Relish

Method:

  1. In a sauce pot, heat oil.
  2. Add mustard seed and cook for a minute or until seeds start to pop.
  3. Add garlic and stir for 10 seconds more.
  4. Add diced tomato and mix.
  5. Add Brown sugar and balsamic.
  6. Simmer for 10 – 12 minutes.
  7. Puree with a hand blender to desired consistency.
  8. Season with salt and pepper.

Monte Cristo Sandwich

  1. Crack eggs in a bowl and whisk.
  2. Add salt and pepper to season.
  3. Heat a medium sized pan over medium heat.
  4. Heat butter and add the eggs.
  5. Place bread in the pan to coat with the egg then flip.
  6. Continue to cook undisturbed until eggs are nearly cooked.
  7. Flip the entire contents of the pan and fold in the edges.
  8. Add desired amount of Tomato relish to both slices of the bread.
  9. Add cheese, turkey and ham.
  10. Fold the bread together to create the sandwich.
  11. Add 15 mL (1 Tbsp) of water and cover with a lid until the water has evaporated. (to allow the cheese to melt and the proteins to heat up)
  12. Flip the sandwich, add the remaining 15 mL (1 Tbsp of water, cover and cook until water is evaporated.
  13. Serve immediately.

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