That’s exactly the expression he wore last Friday when I served him a golden, crispy sandwich dusted with powdered sugar and a side of raspberry jam.
A clear departure from his usual peanut butter toast or scrambled eggs, the sandwich left him eyeing it with curiosity, unsure of what to expect. This Monte Cristo sandwich was a quiet rebellion against the ordinary, and he was fully on board.
The ingredients were slightly tweaked for a more balanced bite, using almond milk to lighten the custard and keep things a little easier on the stomach. As the sandwich sizzled on the skillet, my kitchen filled with that irresistible aroma of browned butter and warm ham.
I didn’t expect it to become such a hit, but now he asks for “the French toast sandwich” every weekend. We’ve even experimented with turkey and tofu versions.
Short Description
A crispy, pan-fried sandwich layered with ham, turkey, and Swiss cheese, dipped in a savory egg custard, then dusted with powdered sugar and served with jam. Sweet, savory, and satisfying.
Key Ingredients For the Sandwich:
- 8 slices of bread (white or brioche)
- 4 slices of cooked ham (or turkey for a lighter option)
- 4 slices of turkey (or chicken, or tofu for vegetarian)
- 4 slices of Swiss or Gruyère cheese
- 4 large eggs
- 1/2 cup milk (or almond milk for dairy-free)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- Butter (for frying)
- Powdered sugar (for serving, optional)
- Raspberry or strawberry jam (for serving, optional)
Tools Needed
- Mixing bowl
- Whisk
- Large skillet or non-stick frying pan
- Spatula
- Knife and cutting board
Cooking Instructions
Step 1: Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs, milk, Dijon mustard if using, salt, and pepper. Beat until well combined and slightly frothy.
Step 2: Assemble the Sandwich
Lay out 4 slices of bread. On each, layer 1 slice of cheese, 1 slice of ham, 1 slice of turkey, and another slice of cheese. Top with the remaining slices of bread to form 4 full sandwiches.
Step 3: Heat the Pan
Place a large skillet over medium heat and add a generous tablespoon of butter. Let it melt until bubbly but not browned.
Step 4: Dip the Sandwiches
Working one at a time, carefully dip each sandwich into the egg mixture. Ensure both sides are coated well, but don’t soak too long or the bread will fall apart.
Step 5: Cook the Sandwiches
Transfer the dipped sandwiches to the hot skillet. Cook for about 3–4 minutes per side, pressing lightly with a spatula. The bread should be golden brown and crisp, and the cheese melted.
Step 6: Serve and Garnish
Remove from the skillet and let cool slightly. Optionally dust with powdered sugar and serve with a small dish of raspberry or strawberry jam on the side.
Step 7: Enjoy!
Slice the sandwiches in half and serve warm, enjoying the blend of textures and the sweet-savory contrast.
Why You’ll Love This Recipe
– Combines the best of breakfast and lunch in one dish
– Sweet and savory flavors in perfect harmony
– Ready in under 30 minutes
– Easily customizable for dietary needs
– Kid-friendly and brunch-worthy
– Delicious hot off the pan or slightly cooled
Mistakes to Avoid & Solutions
Soaking the bread too long: This makes the sandwich soggy. Dip just long enough to coat.
Using cold meat or cheese: Let fillings sit at room temperature for 10 minutes so they melt evenly.
Too high heat: Burns the bread before cheese melts. Stick to medium heat.
Skipping the jam: The fruity jam balances the savory flavors—don’t leave it out!
Overcrowding the skillet: Cook in batches to keep the crust crisp.
Serving and Pairing Suggestions
– Serve warm as a brunch centerpiece or hearty breakfast.
– Pair with a side salad for balance, or roasted potatoes for a fuller meal.
– Drinks like fresh orange juice, a smoothie, or even light coffee work well.
– For special occasions, serve buffet-style with a variety of jams and optional toppings like fresh berries.
Storage and Reheating Tips
– Wrap leftovers tightly in foil and store in the fridge for up to 2 days
– To reheat, warm in a skillet over low heat until hot and crisp
– Avoid microwaving—it softens the crust and alters texture
– Do not freeze assembled sandwiches; the texture doesn’t hold up well
FAQs
1. Can I make this sandwich ahead of time?
You can assemble it ahead and store in the fridge, but dip in the egg mixture just before cooking.
2. What’s the best bread to use?
Brioche or thick white sandwich bread holds up well and gives a buttery bite.
3. Is this sandwich sweet or savory?
It’s a bit of both. The meat and cheese make it savory, while the powdered sugar and jam add sweetness.
4. Can I bake instead of pan-frying?
Yes! Preheat oven to 375°F. After dipping, place sandwiches on a greased sheet and bake for 12–15 minutes, flipping once.
5. How do I make it vegetarian?
Use tofu deli slices or thick-cut grilled vegetables instead of meat, and follow the same steps.
Tips & Tricks
– Use day-old bread for better structure and soak resistance
– Add a thin swipe of Dijon mustard inside for extra flavor
– Let sandwiches rest 2 minutes before cutting to keep fillings intact
– Try different cheeses like Havarti or cheddar for variety
– If using jam, warm it slightly for easier dipping
Recipe Variations
Low-Carb Version: Use low-carb or keto bread and skip the powdered sugar. Substitute almond cheese and plant-based meats for added balance.
Fruit-Filled Version: Add a thin layer of sliced apples or pears between the cheese and meats. This adds a natural sweetness and extra texture.
Spicy Twist: Add a dash of cayenne to the egg mixture and use pepper jack cheese instead of Swiss.
French Toast-Inspired: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the egg mixture for a more breakfast-like flavor.
Plant-Based Version: Use dairy-free cheese, almond milk, and tofu or tempeh slices. Fry with plant-based butter.
Final Thoughts
I never expected this sandwich to become a weekend staple, but here we are—slicing through crisp edges, pulling apart gooey cheese layers, and dipping into jam like it’s tradition. My grandson doesn’t care that it hails from old café menus or that it’s been around for decades. All he knows is that it tastes great and makes breakfast feel like a treat.
That blend of savory and sweet hits just right, especially when shared with someone who thinks you hung the moon because you make good food. If you’re looking for something different but comforting, simple yet elegant, this Monte Cristo just might be your next favorite too.
Monte Cristo Sandwich
Print ThisIngredients
- 8 slices of bread (white or brioche)
- 4 slices of cooked ham (or turkey for a lighter option)
- 4 slices of turkey (or chicken, or tofu for vegetarian)
- 4 slices of Swiss or Gruyère cheese
- 4 large eggs
- 1/2 cup milk (or almond milk for dairy-free)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- Butter (for frying)
- Powdered sugar (for serving, optional)
- Raspberry or strawberry jam (for serving, optional)
Instructions
Step 1: Make the egg custard
Whisk eggs, milk, Dijon mustard (optional), salt, and pepper until smooth and slightly frothy.
Step 2: Build the sandwiches
Layer cheese, ham, turkey, and more cheese between slices of bread to make 4 stacked sandwiches.
Step 3: Heat the Pan
Place a large skillet over medium heat and add a generous tablespoon of butter. Let it melt until bubbly but not browned.
Step 4: Dip the Sandwiches
Working one at a time, carefully dip each sandwich into the egg mixture.
Step 5: Cook the Sandwiches
Cook for about 3–4 minutes per side, pressing lightly with a spatula.
Step 6: Serve and Garnish
Optionally dust with powdered sugar and serve with a small dish of raspberry or strawberry jam on the side.
Step 7: Enjoy!
Slice the sandwiches in half and serve warm
