PASTRAMI MONTE CRISTO
I spend a lot of time in the UK, and when I’m in London, one of my favorite places to spend a Saturday morning is Borough Market. It bustles with people and teems with butchers, fishmongers, cheese makers, and spice traders. Not only can you get all your groceries from local purveyors, but there is an endless amount of takeout food stalls, with offerings from freshly shucked oysters and a glass of Champagne (be prepared, the lineups for oysters are always the longest) to paella, falafel, raclette, and much more—make sure you arrive with a healthy appetite.
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Spread mustard over one side of two slices of the bread and mayonnaise over one side of the other two.
Divide the pastrami between the two mustard-slathered slices and top each with two slices of Gruyère.
Evenly spread a few tablespoons of black cherry jam over each and then top with the other slice of bread mayo side down.
Crack the eggs into a large bowl and season with salt and pepper.
Whisk to combine.
Melt the butter in a cast-iron pan over medium heat.
Carefully dip each sandwich into the egg mixture, letting each side soak for a minute or so, and then fry until the bottom is nicely golden brown, about 1–2 minutes.
Flip and continue to cook for another 1–2 minutes.
Transfer the sandwiches to the prepared baking sheet and into the oven to melt the cheese, for about 5 minutes. Remove from the oven and let the sandwiches rest for 5 minutes before digging in and enjoying!