Hawaiian-inspired · Brunch
Hawaiian Monte Cristo
Sweet Hawaiian bread, smoky Kalua pork, and melted cheese meet a golden French-toast-style crust in this island-inspired sandwich.
2sandwiches15 minprep8 mincookBrunchfavorite
From Dianne's kitchen
A playful island-inspired brunch
This recipe pairs the sweetness of Hawaiian bread with smoky pulled pork and melted cheese, then cooks the sandwich like French toast.
It is a delicious way to turn leftover Kalua pork into something completely new for brunch or lunch.
What you'll need
Ingredients
For the sandwiches
- 4 thick slices Hawaiian sweet bread
- 1 cup shredded Kalua pork
- 2–4 slices cheese
- 1 large egg
- ½ cup half-and-half
- 1 teaspoon sugar
- ½ teaspoon cinnamon
- Splash of vanilla
- Coconut oil or butter, for the skillet
- Maple syrup, for serving
For homemade Kalua pork
- 3–4 pounds pork shoulder
- 1½ tablespoons Hawaiian salt or coarse sea salt
- 1–2 teaspoons liquid smoke
- Banana leaves, optional
- 1 cup water
Step by step
Instructions
- For the pork, season the shoulder with salt and liquid smoke. Wrap in banana leaves if using, add water, cover, and roast at 325°F for 2–3 hours, until fork-tender. Shred. A slow cooker on low for 8–10 hours also works.
- Whisk the egg, half-and-half, sugar, cinnamon, and vanilla in a shallow dish.
- Layer the Kalua pork and cheese between the slices of Hawaiian bread.
- Dip each sandwich briefly into the egg mixture, coating both sides without soaking it through.
- Heat coconut oil or butter in a skillet over medium-low heat. Cook each sandwich for 3–4 minutes per side, until golden and the cheese has melted.
- Slice and serve warm with a light drizzle of maple syrup.
Dianne's kitchen tip
Keep the heat gentle.
Medium-low heat gives the cheese time to melt while the bread turns evenly golden.
Drain very moist pork before assembling so the sandwich stays crisp.