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A simpler version of a complicated yet delicious Montecristo served at Au Pied de Cochon, a restaurant in the heart of Montreal. It combines sweet and salty in one bite. 



  • 3 tablespoons mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 loaf white bread
  • 1 cup finely grated Gruyère cheese, divided + extra to serve
  • 1 cup finely grated Emmental cheese, divided
  • 10 oz old-fashioned ham, divided
  • 3 large eggs
  • 1/2 cup whole milk
  • 5 tablespoons butter, divided
  • A good drizzle of maple syrup
  • Freshly ground black pepper


  1. In a small bowl, combine mayonnaise and mustard.
  2. Cut crust from all sides of bread loaf using a knife or a sharpened chef’s knife. Shape the bread into a perfect rectangle. Cut bread lengthwise into three equal slices. Spread three tablespoons of the mustard mayo on three bread slices.
  3. To assemble the sandwich, place half the cheese and half the ham on one slice of bread. Cover with a second slice of bread, mustard-mayo side down, and spread the top with a tablespoon of mustard mayo. Add the remaining cheese and ham, and top the sandwich with the remaining slice of bread.
  4. Crack eggs into a rectangular dish large enough to hold a sandwich. Whisk until smooth, then add milk. Dip the sandwich in the egg-milk mixture on all sides for several minutes so the bread can absorb it.
  5. Melt two and a half tablespoons of butter in a nonstick skillet over medium heat. Add sandwich and grill on all sides until a friendly golden crust forms. Use a spatula to move the sandwich often to prevent it from burning. Once the butter turns brown, add more butter.
  6. Transfer the sandwich to a cutting board. Cut the sandwich into four to six slices and garnish with generous maple syrup. Top with grated Gruyère and pepper. Enjoy!

Courtesy of Robert Rose Inc., by Laurent Dagenais © 2023 www.robertrose.ca Reprinted with permission. Available where books are sold.

Image credit: Cover Photography: Renaud Robert and William Langlais Interior Photography: Renaud Robert and William Langlais except for: pages 16, 17, 154–159, 224 (courtesy of Laurent Dagenais) pages 2, 18–23, 204–205, 207 (courtesy of Unsplash)

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