Monte Cristo Sandwich
This diner-style Monte Cristo sandwich layers ham, turkey, and Swiss cheese between soft bread, then dips the whole thing in a simple egg mixture and pan-fries it until golden. Serve it with a dusting of powdered sugar,a
At a glance
- Total time
- 27 min
- Yield
- 2 sandwiches
- Prep
- 15 min
- Cook
- 12 min
- Difficulty
- Easy
- Cuisine
- American
- Category
- Lunch & light meals
A Monte Cristo sandwich sits somewhere between French toast and a grilled ham and cheese. It is rich, crisp at the edges, soft in the middle, and usually served with a little sweet contrast on the side.
The sandwich is thought of as an American diner cousin of the French croque monsieur. Instead of a creamy sauce, it gets dipped in beaten egg and milk, then cooked in butter until the bread is golden and the cheese melts.
This version uses deli ham, turkey, and Swiss cheese. A thin swipe of mustard and mayonnaise keeps the filling balanced, while raspberry jam and powdered sugar are optional but very traditional.
01What you'll need
Ingredients
14 items · 2 sandwiches
- 4 slices soft white sandwich bread, brioche, or challah
- 2 teaspoons mayonnaise
- 2 teaspoons Dijon mustard or yellow mustard
- 4 thin slices deli ham
- 4 thin slices deli turkey
- 4 slices Swiss cheese, Gruyère, or provolone
- 2 large eggs
- 3 tablespoons whole milk or half-and-half
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter, plus more if needed
- 1 teaspoon neutral oil, such as canola or vegetable oil
- Powdered sugar, for dusting, optional
- Raspberry jam or strawberry jam, for serving, optional
02How to make it
Step-by-step
1. Build the sandwiches
Lay the bread slices on a cutting board. Spread mayonnaise on 2 slices and mustard on the other 2 slices. Layer each sandwich with ham, turkey, and cheese, then close with the remaining bread.
2. Press the bread
Gently press each sandwich with your hands to help the layers hold together. If the bread is very soft or the sandwich feels tall, secure each one with 2 toothpicks. Just remember to remove them before serving.
3. Mix the egg dip
In a shallow bowl or pie plate, whisk the eggs, milk, salt, and pepper until smooth. This mixture works like French toast custard. It coats the bread and helps it brown in the pan.
4. Heat the pan
Place a large nonstick or well-seasoned skillet over medium-low heat. Add the butter and oil. The oil helps keep the butter from browning too quickly, while the butter adds flavor.
5. Dip the sandwiches
Dip one sandwich into the egg mixture, coating both sides and the edges. Let the extra drip back into the bowl. Do not soak it for too long, or the bread may turn soggy before it cooks.
6. Cook until golden
Place the dipped sandwich in the hot skillet. Cook for 3 to 4 minutes on the first side, until deep golden brown. Flip carefully with a wide spatula and cook for 3 to 4 minutes more, until the second side is golden and the cheese is melted.
7. Repeat and adjust the heat
Cook the second sandwich the same way. If the bread browns too fast before the cheese melts, lower the heat. Add a little more butter if the pan looks dry.
8. Slice and serve
Transfer the sandwiches to a cutting board. Let them rest for 1 minute, then cut in halves or quarters. Dust lightly with powdered sugar if you like, and serve warm with jam for dipping.
03From our kitchen
Cook's tips
- Make-ahead: You can assemble the sandwiches up to 4 hours ahead. Wrap them tightly and refrigerate. Dip them in the egg mixture just before cooking, not earlier, or the bread will get soggy.
- Storage: Monte Cristo sandwiches taste best right after cooking. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a skillet over medium-low heat or in a 350°F oven or toaster oven until hot and crisp. Avoid the microwave if you can; it softens the bread.
- Bread swap: Soft white bread is classic, but brioche or challah makes a richer sandwich. Avoid very crusty bread, which can be hard to dip and cook evenly.
- Cheese swap: Swiss is traditional, but Gruyère gives a deeper flavor. Provolone is milder and melts well.
- Meat swap: Use all ham, all turkey, or leftover roasted turkey. Keep the slices thin so the sandwich heats through before the bread gets too dark.
Cook's note
Cook this sandwich over medium-low heat rather than high heat. The slower heat gives the cheese time to melt while the egg-coated bread turns evenly golden.
04Frequently asked
Questions & answers
Is a Monte Cristo sandwich sweet or savory?
It is both, but mostly savory. The ham, turkey, cheese, mustard, and eggy bread make it savory. Powdered sugar and jam add a sweet contrast, but you can skip them if you prefer.
Can I make a Monte Cristo without turkey?
Yes. Use extra ham, roasted chicken, or leftover roast turkey. The main idea is a thinly layered meat and cheese sandwich dipped in egg and cooked until golden.
Why is my Monte Cristo soggy?
The bread may have soaked too long in the egg mixture, or the pan may not have been hot enough. Dip quickly, let extra egg drip off, and cook over steady medium-low heat until both sides are crisp.
Can I bake Monte Cristo sandwiches instead of frying them?
Yes, though they will be a little less rich. Place dipped sandwiches on a greased or parchment-lined baking sheet. Bake at 400°F for about 10 to 14 minutes, flipping once, until golden and hot.
What should I serve with a Monte Cristo sandwich?
Try a simple green salad, fruit salad, pickles, potato chips, or tomato soup. Since the sandwich is rich, fresh or tangy sides work especially well.
05Per serving
Nutrition facts
Nutrition Facts
2 sandwiches
Amount per serving
% Daily Value*
- Total Fat20 g
- 25%
- Saturated Fat6.8 g
- 34%
- Cholesterol206 mg
- 69%
- Sodium731 mg
- 32%
- Total Carbohydrate32 g
- 11%
- Dietary Fiber1.8 g
- 6%
- Total Sugars4.8 g
- Protein13 g
- 26%
- Vitamin D1.4 mcg
- 7%
- Calcium142 mg
- 11%
- Iron3.1 mg
- 17%
- Potassium163 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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