🥪Mediterranean Monte Cristo Sandwich Recipe

mediterranean monte cristo sandwich (with pepper on top) on a cutting board with sky in the background

5 from 5 votes

🥪Mediterranean Monte Cristo Sandwich Recipe

This gourmet sandwich is a Mediterranean take on the Monte Cristo sandwich and is perfect when you are craving Greek flavors like Kalamata black olives and feta. Ham, grape leaves, a lemony garlic aioli, and melty cheese bring it together to make the best Mediterranean sandwich you've ever had!

Course lunch, Main Course, sandwich

Cuisine Greek, Mediterranean

Keyword gourmet sandwich, mediterranean, monte cristo

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 513kcal

Author Terri Gilson

Ingredients

16 California grape leaves (swiss chard leaves can be substituted)
4 tablespoon pitted kalamata olives
1 teaspoon lemon juice
4 tablespoon roasted red bell peppers from jar (I use Mezzetta), drained and patted dry
2 eggs
1 cup milk
2 teaspoon oregano
8 slices white bread (you can use any bread, but these hold up best)
1 teaspoon minced or pureed garlic * I use garlic from a jar
2 tblsp mayonnaise
2 teaspoon lemon rind
4 teaspoon honey mustard
4 slices sliced ham
8 slices swiss cheese
½ cup feta cheese very finely crumbled
4 tablespoon deli-sliced Golden Greek pepperoncini ( I use Mezzetta) you could substitute any hot pepper/tamed or regular jalapenos

US Customary - Metric

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Instructions

Place 4–6 rinsed grape leaves in a microwave-safe bowl. Add 1 tablespoon of water and 1 teaspoon of lemon juice. Cover the bowl tightly with plastic wrap or a microwave-safe plate. Microwave on high for 2 to 3 minutes. Let them sit, covered, for 2 more minutes.
OR....If you don't want to use the microwave, use your electric kettle: Place the leaves in a shallow dish. Pour boiling water from the kettle over the leaves until submerged. Add a splash of lemon juice. Let them sit for 5–10 minutes while you prep the rest of your sandwich ingredients (whisking the eggs, slicing the ham/turkey). *This is usually enough to take the "leathery" edge off jarred leaves.
16 California grape leaves, 1 tsp lemon juice
Meanwhile, blend black olives and red peppers in food processor and mix until very finely chopped (Not pureed but just before reaching that stage)
4 tbsp pitted kalamata olives, 4 tbsp roasted red bell peppers from jar
Transfer pepper/olive mix to wide, shallow bowl and add egg, milk and oregano. Mix until egg is broken up and fully incorporated.
2 eggs, 1 cup milk, 2 tsp oregano
Spray frying pan with non- stick spray and heat element to medium on stovetop. Using your hands, place all 8 pieces of bread in the egg mixture (one at a time) and coat bread with egg mixture, then flip to coat other side. *use 2 frying pans or do 4 pieces at a time.
8 slices white bread
Immediately transfer to preheated frying pan and cook all 8 pieces of bread in frying pan until lightly browned and no longer soggy , on both sides (about 5 minutes on each side). Transfer to work surface (eg. cutting board)
Mix mayonnaise with crushed garlic and lemon rind in small bowl.
1 tsp minced or pureed garlic, 2 tblsp mayonnaise, 2 tsp lemon rind
Spread inside of 2 pieces of bread with the mayo mixture and the other pieces with honey mustard. Add ham and Swiss cheese on the mustard side, dividing between both sandwiches.
4 slices sliced ham, 4 tsp honey mustard, 8 slices swiss cheese
Next lay 4 grape leaves on top of each Swiss cheese on each sandwich, then sprinkle on feta cheese. Top with peperoncini, divided between both sandwiches, again. Cover with other piece of bread (mayo side down).
½ cup feta cheese, 4 tbsp deli-sliced Golden Greek pepperoncini
Return to frying pan and cook on low (covered) until inside is melted and outside is crunchy (about 3-5 minutes). (You may have to flip a couple of times).
Serve HOT, of course!

Notes

📖 Variations & Substitutions:

Grape leaves: substitute Swiss chard

Pepperoncini: ( I use Mezzetta brand) you could substitute any hot pepper/tamed or regular jalapenos

Kalamata black olives - you can substitute regular black olives

Bread: you can use any bread, but white bread is best for monte cristos

Make it WW friendly: use light feta cheese, light swiss cheese, non-fat ham, light mayonnaise and WW friendly bread

🌡️ Storing

You can make this sandwich ahead, but it's best fresh. You can also store it for 1 day (tops) in the fridge and reheat it for about 20-30 seconds in the microwave. Do NOT freeze it!

Expert Tips:

The 3-Minute Grape Leaf Hack: Don't spend an hour boiling leaves for a sandwich! Place rinsed leaves in a microwave-safe bowl with 1 tablespoon water and 1 teaspoon lemon juice. Cover tightly and microwave for 2–3 minutes. Let them sit for 2 minutes to finish steaming. They’ll be buttery-soft and ready to layer!
The "Lid" Trick: When you return the assembled sandwich to the pan to melt the cheese, cover the pan with a lid. This traps the heat and creates a mini-oven effect, ensuring the cheese is gooey before the bread burns.
Pat Dry: Make sure to pat your roasted red peppers and grape leaves bone-dry with a paper towel before assembling. This prevents the sandwich from becoming soggy.
The "Road Trip" Wrap: If you’re eating on the go like I do, wrap the hot sandwich tightly in aluminum foil. It creates a little steam chamber that keeps the bread soft and the cheese molten until you're ready to eat.

*NOTE: I buy Mezzetta products at Sobey's in Calgary, but you can get them online as well. You can use any roasted red peppers, but I never seen pepperoncini in another brand- I think this is a Mezzetta signature product.

*This is NOT a sponsored post for Mezzetta.

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