MONTE CRISTO WITH APPLE-HATCH CHILE JAM

Monte Cristo With Apple-Hatch Chile Jam image

Provided by Kendra Vaculin

Yield Makes 2 sandwiches

Number Of Ingredients 16

Jam
1 green apple, peeled, cored, and cut into ½" pieces
1 jalapeño, ribs and seeds removed, finely chopped
1 4-oz. can diced Hatch green chiles or other mild green chiles
3 Tbsp. granulated sugar
3 Tbsp. apple cider vinegar
¼ tsp. kosher salt
Sandwiches
3 large eggs
2 Tbsp. milk
Pinch kosher salt
4 slices sturdy white bread
4 ounces white cheddar or Swiss cheese, grated, or 4 thin slices
4 slices ham
2 Tbsp. unsalted butter
1 Tbsp. olive oil

Steps:

To make the jam, combine apple, jalapeño, chiles, sugar, vinegar, salt, and 3 Tbsp. water in a small saucepan or pot. Bring to a boil over medium-high heat, then reduce to medium-low. Cook at a low simmer, stirring every so often, until most of the liquid has cooked off and apples are soft, 25 to 30 minutes. Continue to cook, stirring frequently and mashing apples with a wooden spoon or potato masher, until apples have completely broken down and mixture has thickened, 5 to 7 minutes. Remove from the heat.
In a wide, low dish, combine eggs, milk, and a pinch of kosher salt. Whisk until very well combined, then set aside.
To assemble the sandwiches, spread a heaping tablespoon of jam on all four slices of bread. On two slices, layer half the grated cheese (or one slice), two slices ham, and then the remaining cheese. Top with the other slices of bread. Compress each sandwich slightly.
Working one at a time, place the assembled sandwiches in the dish of beaten egg. Let the bread soak up the egg for 30 seconds, then flip and repeat on the other side. Repeat with the remaining sandwich, transferring the soaked sandwiches to a separate plate.
Heat butter and olive oil in a large nonstick pan over medium-high until melted. Add sandwiches; cook 2-3 minutes per side, pressing down slightly, until browned and crisp. Transfer to a cutting board to halve before serving.