Monte Cristo

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Who doesn’t love French toast? And when you turn it into a delicious, spinach-packed sandwich, it’s a real treat for everyone. Try it for your next brunch. (Note: Recipe can be doubled.)


  • 2 teaspoons extra-virgin olive oil
  • 1 10-ounce bag organic baby spinach
  • Salt and pepper
  • 4 slices multigrain bread
  • ¼ cup good ricotta cheese, hand-packed or other
  • 12 sweet grape tomatoes, cut in half lengthwise
  • ¼ pound fresh mozzarella cheese, diced, or ½ cup shredded mozzarella
  • 2 organic eggs
  • 2 tablespoons water
  • 2 tablespoons organic butter
  • Powdered sugar for dusting sandwiches
  • ¼ cup raspberry preserves


  1. Heat the olive oil in a large skillet over medium heat. Add the spinach, sprinkle with salt and pepper. Cook for about 1 minute, using tongs to turn the spinach until it wilts. Transfer the spinach to a plate. Carefully wipe out the skillet for later in the recipe.
  2. Lay 2 slices of bread on a plate. Arrange the spinach evenly on the 2 slices of bread. Using a teaspoon, dollop the ricotta cheese evenly over the spinach. Arrange 12 of the grape tomato halves over the spinach. Scatter the mozzarella over the top. Top with the other 2 slices of bread. Lightly press the sandwich together using your hand.
  3. Crack the eggs into a shallow bowl. Add the water and whisk to blend. Season with salt and pepper. Dip the sandwiches into the eggs to coat evenly.
  4. Melt the butter in the skillet over low-medium heat. Arrange the sandwiches in the skillet and cook for 2-3 minutes, until the egg on the underside is cooked and golden brown, then using two spatulas, carefully turn the sandwich to cook the other side for about 2 minutes until the egg is cooked and golden brown. Transfer to a clean plate. Cut each sandwich in half on the diagonal. Dust with powdered sugar and serve with raspberry preserves for dipping.