Monte Cristo Strata with Imported Swiss and Sage
The classic sandwich you know and loved is transformed into an easy make-ahead brunch dish! Layers of tender white bread, mustard, ham, and nutty, melty imported Swiss cheese combine with an easy egg batter into a baked treat that’s perfect for a crowd.
- 1 lb loaf of sliced country white bread crusts trimmed
- ¼ cup dijon mustard
- 16 oz thin sliced ham
- 2 TB chopped sage additional for garnish
- 31/2 cups shredded imported Swiss cheese
- 2 cups milk
- 4 eggs beaten
- ½ tsp kosher salt
- ¼ tsp black pepper
- Preheat your oven to 375 degrees and coat a 9x13” baking pan with cooking spray. Place bread slices in one solid layer on the bottom, trimming as needed to fit. Spread bread with half of mustard, sprinkle with half of sage, and top with 1 cup shredded imported Swiss cheese. Repeat with a 2nd layer of bread, mustard, sage, ham, and cheese. Finish with a 3rd layer of bread and top with 1 cup of cheese, reserving the final ½ cup cheese for later.
- Whisk together eggs, milk, salt and pepper and pour over the layered strata. Spray a piece of parchment paper with cooking spray and press down gently on the top to even the strata out and help the egg mixture to soak in.
- Bake, covered with parchment paper for 35 minutes or until it begins tor brown on the edges. Remove parchment and top with remaining 1/2 cup imported Swiss cheese. Place under the broiler for 5 minutes or until the cheese is melted and the top is bubbly. Let rest for 5 minutes before slicing. Garnish with additional chopped sage and enjoy!
- Tip: The strata can be completely assembled the night before, just bring to rom temp before baking.
- You can also serve with raspberry jam or maple syrup as a garnish for a sweet and savory twist.