Monte Cristo Sandwich (Print Version)

Decadent ham and cheese sandwiches dipped in egg batter, pan-fried until golden and dusted with powdered sugar.

# What You'll Need:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

02 - 8 slices deli ham
03 - 8 slices Swiss cheese
04 - 4 tsp Dijon mustard (optional)

→ Egg Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 tsp salt
08 - 1/4 tsp ground black pepper

→ For Frying

09 - 2 tbsp unsalted butter
10 - 1 tbsp vegetable oil

→ Garnish

11 - 2 tbsp powdered sugar
12 - Raspberry preserves or jam (optional, for serving)

# How-To Steps:

01 - Lay out bread slices and spread Dijon mustard on 4 slices if using. Layer 2 ham slices and 2 Swiss cheese slices on each mustard-covered slice. Top with remaining bread to form 4 sandwiches.
02 - In a shallow bowl, whisk together eggs, milk, salt, and pepper until completely smooth and well combined.
03 - Heat butter and vegetable oil in a large skillet over medium heat until butter melts and begins to shimmer.
04 - Dip each sandwich into egg batter, thoroughly coating both sides. Allow excess batter to drip briefly.
05 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently with spatula. Cook until golden brown and cheese is melted.
06 - Remove from skillet and let rest for 1 minute. Slice each sandwich diagonally in half. Dust with powdered sugar and serve immediately with raspberry preserves on the side if desired.

# Expert Suggestions:

01 -
  • The magical way the egg batter transforms ordinary bread into something resembling French toast while the fillings get melty and perfect
  • That first moment when powdered sugar hits the warm sandwich like edible snow
  • It comes together in about twenty minutes but tastes like brunch from a restaurant
02 -
  • Work quickly when dipping the sandwiches into the batter. If they soak too long, the bread becomes mushy and difficult to handle.
  • Medium heat is crucial here. Too high and you will burn the exterior before melting the cheese. Too low and the bread will become greasy.
  • The resting minute after cooking helps everything set so you get cleaner slices and the cheese does not immediately ooze out.
03 -
  • If your cheese is not melting completely, tent the skillet with foil for the last minute of cooking
  • Leftovers can be reheated in a 350°F oven for about 10 minutes, though they are best eaten immediately
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