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Monte Cristo Sandwich

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sandwiches•american•contains meat, contains pork, contains dairy, contains eggs, contains gluten
20 minutes•2 sandwiches•

Ingredients

  • 2 large egg – beaten
  • 1/4 cup milk
  • 1/4 tsp fine salt
  • 1/8 tsp ground black pepper
  • 4 slices white sandwich bread
  • 4 slices Swiss cheese – sliced
  • 4 ounces ham – thinly sliced (~4 n/a hams)
  • 4 ounces turkey – thinly sliced
  • 2 tbsp unsalted butter
  • powdered sugar – for dusting
  • raspberry jam – for serving
Monte Cristo Sandwich

Instructions

  1. 1.

    Whisk the eggs, milk, salt, and black pepper in a wide, shallow dish until smooth.

  2. 2.

    Lay out the bread slices. On two slices, layer 1 slice Swiss cheese, the ham, the turkey, and another slice of Swiss; top with the remaining bread and press gently to compact.

  3. 3.

    Heat a large nonstick or cast-iron skillet over medium heat. Add the butter and let it melt and foam.

  4. 4.

    Working one sandwich at a time, dip each side into the egg mixture for 10–15 seconds, letting excess drip back into the dish.

  5. 5.

    Place both dipped sandwiches in the skillet. Cook until deep golden on the first side and the cheese begins to melt, 3–4 minutes, adjusting heat to prevent scorching.

  6. 6.

    Flip carefully and cook until the second side is golden and the cheese is fully melted, 3–4 minutes more. Cover the skillet for the last minute if needed to help the cheese melt.

  7. 7.

    Transfer to a board and rest 1 minute. Cut each sandwich in halves or quarters.

  8. 8.

    Dust lightly with powdered sugar and serve immediately with raspberry jam for dipping.

The Monte Cristo Sandwich is a sweet-savory, diner-style take on a grilled ham-and-cheese, with a custardy French toast exterior and a melty center. The bread is dipped in an egg-and-milk batter, then pan-fried in butter until crisp and golden while Swiss cheese, ham, and often turkey warm through. A light snowfall of powdered sugar and a side of tart-sweet raspberry jam complete the contrast, making each bite rich, salty, creamy, and just a little bit sweet.

Though it feels quintessentially American, the Monte Cristo traces its lineage to France’s croque monsieur, which was introduced to the United States in the early 20th century. American cooks adapted it by dipping the assembled sandwich in egg before frying, leaning into the country’s love of French toast. It flourished in mid-century coffee shops and diners and gained pop-culture fame at theme parks, where deeper-fried versions appeared. Today it remains a nostalgic staple across diners and family restaurants, with variations that range from simple pan-fried versions to carnival-style batters.