This delicious Monte Cristo Sandwich Recipe features ham, turkey, and Swiss Cheese between two slices of white bread dipped in egg batter and fried golden brown in a skillet. For a traditional sandwich, serve with a sprinkle of powdered sugar and a side of jam for a sweet and savory combination.
This delicious and easy sandwich is a family favorite and a great brunch recipe. It takes just a few minutes to make and is so yummy. This recipe is very similar to the one on the menu at Disneyland in California, but it is pan-fried instead of deep-fried.
For a fun and tasty tradition, serve them with a dusting of powdered sugar and strawberry or raspberry jam for dipping. Pick an excellent hearty white bread that would hold up well made into French toast. If you like this sandwich, try ham and cheese sliders, ham and cheese pinwheels, and scalloped potatoes and ham.
What is a Monte Cristo Sandwich?
A Monte Cristo sandwich is a ham, turkey, and Swiss cheese sandwich dipped into egg batter or custard and deep-fried. It is almost like eating a grilled cheese sandwich, with all the goodies inside sandwiched between French Toast.
It is traditionally served with a sprinkling of powdered sugar and a side of strawberry or raspberry jam.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Nutmeg: I like to use just a pinch for subtle flavor, but you can omit it if you do not like nutmeg.
- Bread: challah, brioche, or sourdough bread
- Mustard: dijon mustard, spicy brown mustard, or yellow mustard
- Cheese: Gruyere or Swiss
- Deli meat: I like to use a combination of sliced ham and turkey. I think the flavor is superior when both types of meat are used.
- Powdered sugar: also known as confectioners sugar. Just a little sprinkle to make it a traditional Monte Cristo.
- Jam: strawberry or raspberry jam for the game changer.
How to Make a Monte Cristo Sandwich
First, whisk the eggs, milk, nutmeg, and salt together. Assemble the sandwiches and melt some butter in a skillet over medium heat. Dip both sides of the sandwiches in the egg mixture. Then, fry them up in the butter, turning to brown them on both sides, melt the cheese, and heat the ham and turkey. Serve traditional style with a sprinkle of powdered sugar and with a side of strawberry or raspberry jam.
Preparation Tips and Storage
- Inevitably, some egg batter will get on the rest of the sandwich when dunking it, so be sure to cover the skillet after a few minutes with a loose piece of aluminum foil. This will help to ensure that any egg batter that clung to the meat or cheese cooks through.
- Monte Cristo sandwiches are best served promptly. When making multiple sandwiches, place the ones already pan-fried on an ovenproof plate and warm them in the oven while you finish cooking the others.
- This is a large filling sandwich, so it could easily feed two people.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
If you don’t like Swiss Cheese, replace it with mozzarella, provolone, Muenster, or Gruyere. As long as it melts well and you like the taste of it, go for it.
Most Monte Cristos are deep fried, but this recipe calls for pan frying, like French toast. Cover the pan with a loose piece of aluminum foil to ensure the egg mixture cooks through.
Monte Cristos are best served promptly. However, you can assemble the sandwiches in advance and cover them with plastic wrap or store them in an airtight container. Remove the sandwiches from the fridge 30-40 minutes before starting the recipe.
Monte Cristo Sandwich Recipe
Ingredients
- 2 large eggs
- ¼ cup milk preferably whole or 2%
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 4 slices white bread like brioche or challah
- 2 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 4 slices Swiss cheese
- 4 slices deli turkey
- 4 slices deli ham
- 2 tablespoons of butter
- 1 tablespoon powdered sugar optional
- 2 tablespoons strawberry jam optional
Instructions
- In a wide bowl, whisk your eggs, milk, nutmeg, and salt together.
- Spread 1 tablespoon of mayonnaise on 2 bread slices and 1 tablespoon mustard on the other 2 bread slices. Place one piece of Swiss Cheese on each slice of bread covered with mustard. Layer each mayonnaise slice with 2 slices ham and 2 slices turkey. Bring the pieces of bread together to form 2 full sandwiches. Using a cutting board, gently compress the sandwich a bit.
- Now melt 2 tablespoons butter in a large skillet over medium-low heat. Dip each sandwich in the egg mixture, turning to coat both sides.
- Add the sandwich to the hot skillet and cook until golden brown on both sides. Cover the pan with a loose piece of aluminum foil to make sure the cheese melts, and any egg mixture cooks through.
- If desired, sprinkle with powdered sugar and serve with a side of strawberry or raspberry jam.
Notes
- Inevitably, some egg batter will get on the rest of the sandwich when dunking it, so be sure to cover the skillet after a few minutes with a loose piece of aluminum foil. This will help to ensure that any egg batter that clung to the meat or cheese cooks through.
- Monte Cristo sandwiches are best served promptly. When making multiple sandwiches, place the ones already pan-fried on an ovenproof plate and warm them in the oven while you finish cooking the others.
- This is a large filling sandwich, so it could easily feed two people.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Karen
Great monte cristo recipe. It was delicious and a great alternative to the deep fried version. Much tastier and healthier.
Erin
I love this monte cristo sandwich. All the great flavors without the fried mess. I should have thought of this.
Nancie Malmquist
Rather than traditional powdered sugar I drizzle habernaro honey on top!
Beth Pierce
Thanks for the tip! It sounds delicious!
Jeff
I love Monte Cristo sandwiches. I usually make them in a sandwich press but the skillet version is better.
Beth Pierce
Glad that you liked it Jeff!
Joan
All I can say is this sandwich was amazing! My family inhaled it!
Heather Johnson
i made this with provolone and it was delicious!!!
Lima Ekram
Love the tip about using foil to seal the pan so that all the egg cooks through! Learned something new today! What a delicious recipe!
Shadi Hasanzadenemati
Love how easy this recipe is. It’s perfect for our family!
Sharon
Monte Cristo sandwiches are so good! The combination of salty hame, gooey cheese, and sweet jam is sandwich perfection.
Heather Johnson
Sara Lee Artesano is the bomb! my favorite “grilled cheese” bread and this was really delicious
Sam
I have everything I need for this dish, can’t wait to make it this weekend!
Anjali
This is one of my favorite brunch recipes and your version looks absolutely delicious! Can’t wait to make it this weekend!
Patsy Hill
I’m going to try this but do you put the two sandwiches together to fry them or do you fry 2 sandwiches.
Beth Pierce
You fry two sandwiches.
Judy
havent tried it yet but looks so good! my thought was so you dont have to deal with any uncooked egg,,why not make the french toast bread part first lightly fried and then putting the sandwich together and frying it a little longer to melt the cheese and toast the outside longer? you can cook it well on the inside part of the sandwich bread and lightly cook the other side and finish it off after the sandwich is put together! that way it wont get steamed with a cover on to finish the egg cuz it will be cooked already 🙂
Beth Pierce
Thanks for the tip.
Chef Lyssa
I LOVE your tip, Judy, I’ve been thinking of trying it that way for quite a long time, I think I’ll finally give it a shot!
I typically make a very thick pancake batter and dip the sandwich in that, then fry in HOT shortening, they’re ABSOLUTELY AMAZING (and the outcome is exactly Iike the Original Monte Cristo from BENNIGANS! Which sadly closed all of its locations in our area of the country MANY, MANY YEARS AGO, more than 20 YEARS AGO!😢😢😢). However, this method is very time consuming, soooo messy and incredibly DANGEROUS! I burned myself badly making them about a year ago, my hands, forearm, chest and stomach, it was incredibly PAINFUL AND I HAVE SCARS to prove it, (unfortunately). I’m a very skilled, experienced cook, I’ve worked as a chef, so if I can hurt myself like that, most ANYONE CAN…
I have made it successfully since, but I tried to make it last week and had the biggest DISASTER EVER! The oil wasn’t hot enough and it just soaked that shortening up like a sponge and it tasted awful! (There were a number of things against me, it just wasn’t the right time, I guess…). Sadly, I tossed the sandwich in the garbage after all that time and work! It was heartbreaking but it was just inedible.
I use 3 slices of bread per sandwich and then cut the sandwich horizontally before dipping it, so it ends up being a good deal of work, far more difficult than doing it this way or the way described in Small Town Woman’s recipe. So, that’s it! I’ve decided, I’m going with one of these two methods next time (and there WILL BE A NEXT TIME, VERY SOON!! 🥰).
Thank you Judy & STW for the ideas!! I can’t wait to try it! ❤️❣️❤️❣️
Beth Pierce
So sorry to hear about your bad burns from the deep fried version. The pleasure is all mine! Enjoy, Lyssa!
Alison
WOW! This is pure decadence! A real hearty sandwich.
Lisalia
I often order this classic from a restaurant. Thanks for the instructions so I can make it at home. It was actually easier than I thought it would be – and still SO SO delicious! What other jam flavors could go well with this? Blueberry or blackberry?