This step is optional. You can lightly fry the ham and turkey with very little oil before making the wrap. I did.
Place tortilla on a cutting board and cut halfway up to the center using a pizza cutter, knife or scissors.
There will be 4 areas to add the ingredients. Spread the mayonnaise on the left section and Dijon mustard on the right section at the lower part of tortilla. Note: It doesn’t really matter which area you place the ingredients but I find it more secured to have the meat and cheese on the upper portion of tortilla and the mayo and mustard at the lower portion. The spread seals the wrap together.
Add ½ of the shredded cheese and ham on the left upper section and the remaining cheese and turkey on the right side.
Fold the lower left section (mayonnaise side) upward toward the ham then fold again toward the turkey then fold toward the Dijon mustard. Note: If you notice the deli meat is secured or enclosed within the wrap.
On the same frying pan, melt butter over medium-low heat. Fry or toast both sides of tortilla wrap until crusty then transfer to a serving plate.
On the same pan, add oil and make 2 over easy eggs and add a pinch of salt.
Top Monte Cristo with over easy eggs.
Serve while hot. Enjoy!
Over easy egg is optional or if you like you can make fried eggs.
Monte Cristo is versatile, you can use all ham or substitute turkey with leftover rotisserie chicken or roasted chicken from the deli.
If you like the traditional egg-dipped sandwich, after making the tortilla wrap, beat 1 egg with 1 teaspoon milk and dip both sides of wrap. Fry for about 2 minutes each side or until crusty.
I prefer to use shaved ham or turkey but you can always request for a thicker slice.
It is best to have it while hot otherwise warm in the microwave for about 20 seconds or so.