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A towering stack of golden-brown Monte Cristo sandwiches, layered with ham, melted cheese, and raspberry jam, dusted with powdered sugar on a white plate.
Daniel

Classic Monte Cristo Sandwich

A delightful blend of sweet and savory, this Monte Cristo sandwich features layers of deli ham, turkey, and Swiss cheese, dipped in a rich egg batter, pan-fried to golden perfection, and finished with a dusting of powdered sugar and a side of raspberry jam.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch, Main Course
Cuisine: American, French
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwiches
  • 4 slices Challah or Brioche Bread about 1/2-inch thick
  • 4 slices Deli Ham thinly sliced
  • 4 slices Deli Turkey thinly sliced
  • 2 slices Swiss Cheese
For the Egg Batter
  • 2 Large Eggs
  • 1/4 cup Milk whole milk recommended
  • 1 tsp Granulated Sugar
  • 1/4 tsp Ground Nutmeg
  • Pinch Salt
For Cooking & Serving
  • 2 tbsp Unsalted Butter
  • 1 tsp Vegetable Oil
  • 2 tbsp Powdered Sugar for dusting
  • 1/4 cup Raspberry Jam or desired preserves, for serving

Equipment

  • Large skillet
  • Shallow Dish
  • Whisk
  • Spatula

Method
 

Assemble the Sandwiches
  1. Lay out the four slices of bread. On two of the slices, layer 2 slices of ham, then 1 slice of Swiss cheese, then 2 slices of turkey. Place the remaining two slices of bread on top to form two sandwiches.
Prepare the Egg Batter
  1. In a shallow dish wide enough to fit a slice of bread, whisk together the eggs, milk, granulated sugar, ground nutmeg, and a pinch of salt until well combined and slightly frothy.
Cook the Monte Cristos
  1. Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and 1/2 teaspoon of vegetable oil. Swirl to coat the bottom of the pan.
  2. Carefully dip one sandwich into the egg batter, turning to coat both sides completely. Let any excess batter drip off.
  3. Place the coated sandwich into the hot skillet. Cook for 3-5 minutes per side, or until golden brown and the cheese is melted and gooey. You may need to adjust the heat to prevent burning while ensuring even cooking.
  4. Remove the cooked sandwich from the skillet and place it on a plate. Add the remaining butter and oil to the skillet and repeat the dipping and cooking process for the second sandwich.
Serve
  1. Cut each Monte Cristo sandwich in half, either diagonally or straight across. Dust generously with powdered sugar. Serve immediately with a side of raspberry jam for dipping.

Notes

For an extra crispy coating, you can add a tablespoon of cornstarch to the egg batter. If you prefer a richer flavor, use a thicker-cut brioche or challah. For an Air Fryer version: After dipping, place sandwiches in a preheated air fryer at 350°F (175°C) for 8-10 minutes, flipping halfway, until golden and cheese is melted.