Russet Monte Cristo Sandwich

By Executive Chef Joshua Humphrey
Culinary Setting
Deli Turkey


5 lbs Russet potatoes, scrubbed and peeled

1 Medium sweet yellow onion, diced small, sautéed, chilled

6 Large egg yolks

1/2 c all-purpose flour

1/2 c unsalted butter, clarified

18 (1/2-oz) Thin slices OVEN ROASTED TURKEY BREAST

12 (1/2-oz) Thin slices ham (see note below)

12 (1/4-oz) Thin slices Genoa salami (see note below)

12 (1/2-oz) Thin slices Gruyère cheese

1/2 c Dijon mustard

1/2 c clover honey



Add potatoes to large pot of cold salted water. Bring to boil, 10 to 15 minutes. Cook until fork-tender, 20 to 25 minutes. Mash potatoes and cover. Chill.

In large bowl, combine potatoes, onion, egg yolks and flour. Mix thoroughly.

On work surface lined with waxed paper, use spatula to form potato mixture into 12 square patties.

Heat generous amount of butter in large, nonstick frying pan over medium heat. Working in batches, transfer patties to pan and cook until golden-brown, about 5 minutes per side, adding more butter as needed. Lower heat; keep warm in uncovered pan.

In separate pan over high heat, sear turkey, ham and salami just until hot.

Distribute turkey, ham and salami evenly over 6 potato patties.

Top each with 2 slices Gruyère; let cheese melt slightly, about 2 minutes. Top with remaining potato patties to make sandwiches.


In small bowl, whisk together mustard and honey. Reserve.

Serve sandwiches warm with honey mustard on the side for dipping.

* NOTE: We recommend using flavorful turkey ham and turkey salami.