Monte Cristo Sandwich (Print Version)

Golden fried sandwich layered with ham, Swiss cheese, and a dusting of powdered sugar.

# Ingredient List:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

02 - 8 slices deli ham
03 - 8 slices Swiss cheese
04 - 4 teaspoons Dijon mustard (optional)

→ Egg Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ For Frying

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil

→ Garnish

11 - 2 tablespoons powdered sugar
12 - Raspberry preserves or jam (optional, for serving)

# Cooking Directions:

01 - Arrange bread slices on a clean surface and spread Dijon mustard on four slices, if using.
02 - Layer two slices of ham and two slices of Swiss cheese atop each mustard-spread slice. Cover with remaining bread slices to form sandwiches.
03 - Whisk together eggs, whole milk, salt, and black pepper in a shallow bowl until fully blended.
04 - Preheat a large skillet over medium heat, melting the butter and oil until shimmering.
05 - Immerse each sandwich fully in the egg mixture, ensuring both sides are well-coated.
06 - Place sandwiches in the skillet and cook 3 to 4 minutes per side, gently pressing until golden brown and cheese is melted.
07 - Remove sandwiches from the pan and let rest for one minute. Slice diagonally into halves.
08 - Dust with powdered sugar and serve immediately with raspberry preserves on the side if desired.

# Expert Suggestions:

01 -
  • The crispy exterior gives way to gooey melted cheese that pulls beautifully when you take that first bite
  • It strikes that perfect balance between breakfast and lunch that makes everyone happy
02 -
  • Do not soak the bread in the egg mixture too long or it will become soggy and difficult to flip
  • Medium-low heat is your friend, high heat burns the outside before the cheese melts
03 -
  • Use a cast iron skillet for the most even heating and beautiful golden crust
  • Let the finished sandwiches rest on a wire rack instead of paper towels to stay crisp
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