You're certain to take your sandwich menu up a notch when you serve a crispy golden Monte Cristo Sandwich. A simple dusting of powdered sugar and preserves on the side, and you're ready for breakfast, brunch, lunch or dinner.
What is a Monte Cristo Sandwich?
A monte cristo sandwich is typically made with thick slice bread, dipped in an egg mixture much like classic french toast and fried. The inside is stuffed with a heavenly combination of shredded cheese, mayo and Dijon with slices of ham sandwiched between. It's a real indulgence at any meal.
Helpful Tips for Making Monte Cristo Sandwiches
- This isn't a light dish in any way shape or form. That being said, you may use 2% milk or low fat half and half in place of heavy cream. You can also sub 2% Swiss to lighten it just a smidge. Think of it as a treat.
- Think specialty cheese for the filling. This is one moment in time it's good to stray from cheddar.
- Monte Cristo sandwiches are typically served with preserves on the side for that sweet and salty combination that's so appealing.
- These sandwiches should be prepared and eaten, they're not ideal for a make ahead option. That said, if you're making several at one time and you don't have a griddle, cook in a large skillet then place onto a sheet pan. Keep warm in a 200°F oven while cooking in batches.
Other Sandwich and Slider Recipes to Enjoy
There's no wrong time of day to make a sandwich for a handheld meal or snack on the run. A few other sub and sandwich recipes you may enjoy:
- A giant Fiesta Turkey Club Sub you can cut into wedges for serving
- Meatball Subs drizzled with marinara sauce
- Bacon Egg and Cheese Sub dressed with tomatoes and spinach
- The uber popular Chicken Bacon Ranch Pull Apart Rolls
- Philly Cheesesteak Grilled Cheese from Great Grub Delicious Treats
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Helpful Kitchen Items:
Monte Cristo Sandwich
- 8 slices Italian bread ¾ inch thick slices
- 2 cups shredded Swiss cheese
- ⅓ cup mayonnaise
- 1 ½ Tbsp Dijon mustard
- 1 lb fully cooked deli or baked ham
- 3 large eggs
- ½ cup heavy cream or half and half
- pinch ground nutmeg
- 4 Tbsp butter additional as needed
- powdered sugar for dusting
- Plum, cherry or raspberry preserves for serving
- Pair bread slices matching according to size.
- In a small bowl, mix together, cheese, mayonnaise and Dijon. Mix well. Spread cheese mixture on each piece of bread, dividing evenly.
- Divide ham into fourth's place on one piece cheese slathered bread then top with second bread slice.
- In a shallow dish, whisk together eggs, cream and nutmeg. Carefully dip each sandwich into egg wash coating well on both sides.
- Heat 2 Tbsp butter in a non-stick skillet over medium-high heat. Cook two sandwiches at a time for 2-3 minutes on each side until golden. Add more butter between batches.
- Serve immediately dusted with powdered sugar and preserves.
- I recommend using one of those fluffy, inexpensive loaves of Italian bread from the grocery store bakery for these sandwiches. It isn't always even from end to end so, pair like size pieces together before you start. You may also use Texas toast.
- You can substitute Gruyere or Fontina cheese in place of Swiss, if desired.