These really have it all. Monte Cristo sandwiches are hot, cheesy, crispy, and just right for a celebratory mood....whatever the reason. Equally salty and sweet, they pair rich Gruyère with savory ham and a bright layer of jam before taking a bath in beaten egg and then getting fried up in lots of butter until beautifully golden brown. It's like French toast plus a ham and cheese sando all wrapped up into one decadent package. This decidedly American variation on the croque monsieur is worthy of the best jam and the finest ham you can find!
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Ingredients for Monte Cristo Sandwiches
- sturdy white bread
- Gruyère
- ham
- Dijon mustard
- raspberry, cherry, or rhubarb jam
- eggs
- half & half
- kosher salt
- powdered sugar (optional)
See recipe card for quantities.
Instructions for Monte Cristo Sandwiches
Place two of the bread slices on a work surface and spread half of the Dijon mustard over each. Then top each slice with 2 ounces of the shredded Gruyère.
Layer half of the ham over each, and then top evenly with the remaining cheese.
Spread the jam evenly over the two remaining bread slices.
Then assemble the sandwiches, pressing down gently to adhere.
In a shallow dish, beat together the eggs, half & half, and salt.
Position the beaten egg mixture right next to the stove where you will be dipping and frying the sandwiches. In a large frying pan over medium heat, melt 2 tablespoons of the butter.
Then carefully dip both sides of the sandwiches into the egg mixture and place them in the pan.
Cook until golden brown on each side, about 3 minutes per side.
Transfer the sandwiches to a cutting board and slice them in half. Lightly sprinkle powdered sugar over the top to serve, if desired.
Hint: When making Monte Cristo sandwiches, be sure to choose bread that is sturdy enough to be dipped in the beaten egg mixture without breaking apart. (It also helps to make sure that your bread isn't too fresh so that the egg mixture can soak into it properly.) I've used brioche here, but other excellent options include challah, milk bread, or sourdough.
Equipment
There are two basic items you will need for making Monte Cristo sandwiches...a shallow dish for dunking them in the beaten egg mixture and a good frying pan for getting them golden over the stove.
Top tip
Surprising, but true, these sandwiches can be fully prepared a day or two in advance and then stored in the refrigerator until you're ready to enjoy them! When it's time to serve, simply place them on a metal baking sheet and warm in the oven at 300℉ for about 15 minutes or until they're nice and toasty again.
Pairing
Here are a few festive drinks that pair well with Monte Cristo sandwiches:
📖 Recipe
Monte Cristo Sandwiches
Equipment
- shallow dish (for dipping sandwiches in beaten egg)
- large frying pan
Ingredients
- 4 slices sturdy white bread
- 8 ounces Gruyère, shredded
- 6 ounces ham, thinly sliced
- 4 teaspoons Dijon mustard
- 4 teaspoons raspberry, cherry, or rhubarb jam
- 2 large eggs
- ¼ cup half & half
- pinch kosher salt
- 4 tablespoons salted butter, divided
- sprinkle of powdered sugar
Instructions
- Place two of the bread slices on a work surface and spread half of the Dijon mustard over each. Then top each slice with 2 ounces of the shredded Gruyère. Layer half of the ham over each, and then top evenly with the remaining cheese.
- Spread the jam evenly over the two remaining bread slices and assemble the sandwiches, pressing down gently to adhere.
- In a shallow dish, beat together the eggs, half & half, and salt.
- In a large frying pan over medium heat, melt 2 tablespoons of the butter. Carefully dip both sides of the sandwiches into the egg mixture before placing them in the pan.
- Cook until golden brown on each side, about 3 minutes per side.
- Transfer the sandwiches to a cutting board and slice them in half. Lightly sprinkle powdered sugar over the top to serve, if desired.
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