Bacon and Avocado Monte Cristo Sandwich with Jalapeno Jelly and Lemon Thyme Honey Mustard


For the Sandwich:

  • 8 slices of bread (white or whole wheat)
  • 8 slices of cooked bacon
  • 1 ripe avocado, sliced
  • 4 slices of Swiss or Gouda cheese
  • 4 eggs
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1/4 cup unsalted butter

For the Jalapeno Jelly:

  • 1 cup jalapeno peppers, chopped (seeds removed for less heat)
  • 1 red bell pepper, chopped
  • 1 1/2 cups granulated sugar
  • 1/2 cup apple cider vinegar
  • 1 packet liquid pectin

For the Lemon Thyme Honey Mustard:

  • 1/2 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves, chopped
  • Zest of 1 lemon
  • 1 tablespoon lemon juice


Jalapeno Jelly:

  1. In a blender or food processor, pulse jalapeno peppers and red bell pepper until finely chopped.
  2. In a saucepan, combine chopped peppers, sugar, and apple cider vinegar. Bring to a boil over medium-high heat, stirring frequently.
  3. Once boiling, add liquid pectin and continue to boil for 1-2 minutes. Remove from heat and let cool. The jelly will thicken as it cools.

Lemon Thyme Honey Mustard:

  1. In a small bowl, whisk together Dijon mustard, honey, thyme, lemon zest, and lemon juice until well combined. Set aside.


  1. Lay out 8 slices of bread and spread a layer of lemon thyme honey mustard on each slice.
  2. On 4 slices, layer cooked bacon, avocado slices, and Swiss or Gouda cheese. Top with the remaining slices of bread to create 4 sandwiches.
  3. In a shallow dish, whisk together eggs, milk, salt, and pepper.
  4. Heat butter in a skillet over medium heat.
  5. Dip each sandwich into the egg mixture, coating both sides, and place in the skillet.
  6. Cook until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.
  7. Remove from the skillet and let it rest for a minute before slicing.
  8. Serve the sandwiches with a dollop of jalapeno jelly on the side.

Nutrition Facts: (Values are approximate and may vary based on specific ingredients and serving sizes.)

  • Calories: 600 per sandwich
  • Total Fat: 35g
  • Saturated Fat: 16g
  • Cholesterol: 235mg
  • Sodium: 950mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 5g
  • Sugars: 25g
  • Protein: 20g

Enjoy your delicious Bacon and Avocado Monte Cristo Sandwich with Jalapeno Jelly and Lemon Thyme Honey Mustard!