Reuben Monte Cristo Sandwich Recipe Gluten-Free
This recipe makes the best gluten-free Reuben Monte Cristo Sandwich - juicy, peppery smoked beef paired with tangy sauerkraut in a delicious egg batter that you will want to make often.
Servings: 3 servings
Equipment
- Serrated knife
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Cutting board
- Frying pan or griddle
- Baking tray or cookie sheet
- Spatula or flipper
Ingredients
- 6 slices gluten-free pumpernickel bread
- 6 oz smoked meat (175 g)
- 1 cup sauerkraut
- 6 slices cheese or plant-based cheese
- 2 lg eggs
- 1 cup milk or plant-based milk
- mayonnaise
- Dijon mustard
- salt
- pepper
Instructions
- Gather ingredients and slice the gluten-free pumpernickel bread if not already done.
- Butter the bread then spread mayonnaise on one half of the sandwich, and mustard on the other half.
- Layer the sandwich with the smoked meat, sauerkraut, and cheese then add the top slice of bread.
- Whisk the eggs, milk, salt, and pepper in a medium mixing bowl then transfer to a flat bowl.
- Preheat the griddle to medium heat and spray with non-stick spray.
- Quickly dip the sandwich in the egg mixture (both sides) then place on the griddle.
- Cook about 2-3 minutes per side or until golden brown and the cheese melts.
- Remove the sandwiches from the griddle and let them cool slightly before serving.
Notes
- Squeeze the excess juice out of the sauerkraut to prevent the bread from getting soggy.
- Dip the sandwich into the egg mixture very quickly on both sides! Don't let it sit in the egg mixture or the bread will get soft and fall apart.