Monte Cristo Ham Cheese

I stumbled into Monte Cristo territory on a rainy Tuesday when I had leftover ham and a carton of eggs that needed using. The idea of dunking a sandwich in batter felt odd at first, but one bite of that crispy, golden exterior with melted cheese inside and I understood why diners have been serving these for decades. The powdered sugar on top confused my kids until they tasted it. Now they request it by name every few weeks, and I've stopped questioning the sweet-savory magic.

The first time I made these for friends, I worried they'd think I was trying too hard. Instead, they went quiet for a full minute, chewing thoughtfully, then asked if I had more bread. One of them dipped hers in raspberry jam and declared it life-changing. I've been keeping a jar in the fridge ever since, just in case someone drops by around noon.

Ingredients

• White sandwich bread: Plain sliced bread works best because it soaks up the egg without falling apart, and it doesn't compete with the filling.
• Deli ham: Thin slices are key so the sandwich stays flat and cooks evenly, and you can swap in turkey or skip meat entirely if you prefer.
• Swiss cheese: It melts beautifully without getting greasy, and the nutty flavor plays nicely with the sweetness of the sugar.
• Dijon mustard: A little sharpness cuts through the richness, but if you forget it or don't like mustard, the sandwich still works.
• Eggs and milk: This is your batter base, and whole milk makes it richer than skim, though either will get the job done.
• Salt and pepper: Just enough to remind you this is a savory dish, even with the sugar waiting at the end.
• Butter and vegetable oil: The butter adds flavor, the oil keeps it from burning, and together they create that perfect golden crust.
• Powdered sugar: It sounds like a mistake until you taste it, then it becomes the whole point of the sandwich.
• Raspberry preserves: Not required, but once you dip a corner in, you'll understand why fancy brunch places charge extra for it.

Instructions

Build the sandwiches:

Lay out your bread and spread mustard on half the slices if you're using it. Stack two slices of ham and two slices of cheese on each mustard side, then close them up with the remaining bread so everything stays snug.

Make the batter:

Whisk the eggs, milk, salt, and pepper in a shallow bowl until smooth and no streaks remain. You want it loose enough to coat the bread easily but thick enough to cling.

Heat the skillet:

Melt the butter and oil together over medium heat until the butter stops foaming. This combo keeps the heat steady and the sandwiches from sticking.

Dip and cook:

Dunk each sandwich in the batter, letting both sides soak for a second, then lay them gently in the skillet. Cook for three to four minutes per side, pressing lightly with a spatula, until the outside is golden and the cheese starts oozing out the edges.

Rest and serve:

Pull the sandwiches out and let them sit for a minute so the cheese sets slightly. Slice them diagonally, dust with powdered sugar, and serve with jam on the side if you have it.

Save

There's something about watching someone take their first bite of a Monte Cristo that makes me smile. They always pause, surprised by the sweetness, then by the savory hit, then they look at you like you just taught them a secret. It's become my go-to when I want to impress someone without spending all day in the kitchen.

How to Get the Crispiest Crust

The trick is in the fat ratio and the heat level. Butter alone burns too fast, oil alone doesn't taste like much, but together they create a crust that crackles when you bite down. Make sure the pan is hot before the sandwich goes in, and resist the urge to flip too early. You'll hear a sizzle that deepens into a quiet crackle when it's ready to turn.

What to Serve Alongside

I usually put out a simple green salad with vinaigrette to balance the richness, or sliced fruit if it's a weekend brunch situation. Fresh berries work especially well because they echo the jam and add a little tartness. Sometimes I'll do a handful of cornichons or pickles on the plate, and people always eat them first, then thank me later.

Make-Ahead and Storage Tips

You can assemble the sandwiches a few hours ahead and keep them covered in the fridge, but don't dip them in batter until you're ready to cook. Leftovers reheat okay in a skillet over low heat, though they lose some of that initial crunch. If you have extra batter, scramble it for breakfast the next morning.

• Store leftover sandwiches wrapped in foil in the fridge for up to two days.
• Reheat in a dry skillet over medium-low to avoid sogginess.
• Freeze assembled but unbattered sandwiches for up to a month, then thaw and cook fresh.

Save

This sandwich has earned a permanent spot in my weeknight rotation because it feels special without requiring much effort. I hope it surprises you the same way it surprised me that first rainy afternoon.

Recipe FAQs

→ What type of bread works best?

Soft breads like white sandwich bread, challah, or brioche hold the filling well and soak up the egg batter perfectly.

→ Can you substitute the ham?

Yes, turkey or a vegetarian option like extra cheese can replace ham for dietary preferences.

→ How do you prevent the sandwich from getting soggy?

Heating the pan properly and frying on medium heat helps achieve a crisp exterior that holds together well.

→ Why add powdered sugar?

It provides a subtle sweetness that balances the savory ham and cheese, enhancing the overall flavor experience.

→ What side pairs well with this sandwich?

Light salads or fresh fruit complement the richness and add a refreshing contrast.