If you’ve never tried a Monte Cristo, now is definitely the time to do so. The Monte Cristo sandwich is a delicious and slightly ridiculous ham and cheese sandwich that is dipped in an egg batter, pan fried until golden brown, and then garnished with powdered sugar and served with sweet fruit preserves. It sounds crazy, but it’s actually the best thing ever.
Before you scoff and walk away, give this baby a chance. Think of it as a glorified grilled cheese-French toast hybrid that deserves all your love and affection, and marvel in the myriad ways it can be served. For breakfast of brunch? Absolutely. As a fun weeknight dinner? No brainer, definite yes. This sammie hits the spot at any time and you should all try it to experience its magic (yes, magic) for yourself. It won’t disappoint!
Monte Cristo Sandwich
- 4 slices thickly sliced white bread or Brioche
- 4 slices deli ham or turkey (or both)
- 4 slices Swiss cheese or 1/2 cup grated Gruyere
- 2 eggs, lightly beaten
- 3 tablespoons milk
- 2 tablespoons mayonnaise, divided
- 3-4 tablespoons unsalted butter, divided
- 1 tablespoon Dijon mustard, divided
- kosher salt and freshly ground pepper, to taste
- powdered sugar, garnish
- jam or fruit preserves, optional, garnish
- In a wide, shallow bowl, beat eggs and milk together, and season with salt and pepper.
- Assemble two sandwiches; mustard on one piece of bread, mayonnaise on the other, ham/turkey and cheese inside.
- Put sandwich together and lightly butter the outsides of each piece of bread. (1/2 tablespoons per side.)
- Melt another 1 tablespoon butter in a medium pan or skillet over medium heat and dip both sides of sandwich in egg mixture, pressing down to make sure it really absorbs mixture, and transfer to skillet.
- Cook until golden brown on the bottom, about 2 minutes, and then flip and cook other side for another 1-2 minutes, or until golden brown and cheese is melted.
- Repeat with second sandwich, using remaining butter to grease pan.
- Transfer to serving plates, dust lightly with powdered sugar and serve immediately with jam or fruit preserves.
Recipe adapted from She Wears Many Hats