Monte Cristo Ham Cheese (Printable Version)

Savory-sweet sandwich combining ham, Swiss cheese, and egg-dipped bread cooked golden with a hint of 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)

# Method:

01 - Arrange the bread slices on a work surface. If desired, spread Dijon mustard evenly on 4 slices.
02 - Top each mustard-spread slice with 2 slices of ham followed by 2 slices of Swiss cheese. Cover with remaining bread slices to form sandwiches.
03 - In a shallow bowl, whisk together eggs, whole milk, salt, and black pepper until smooth.
04 - Melt unsalted butter with vegetable oil in a large skillet over medium heat.
05 - Immerse each sandwich completely in the egg batter, coating both sides thoroughly.
06 - Place the dipped sandwiches onto the skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and cheese has melted.
07 - Remove sandwiches from skillet and let rest for one minute. Slice diagonally in half before serving.
08 - Dust sandwiches with powdered sugar and serve immediately, accompanied by raspberry preserves if desired.

# Expert Suggestions:

01 -
  • It turns breakfast french toast logic into lunch, and somehow that twist makes everything more exciting.
  • You get crispy edges, gooey cheese, and salty ham all in one bite without any fancy equipment or hard-to-find ingredients.
  • The powdered sugar sounds strange until you try it, then you'll wonder why you never thought to put it on savory food before.
02 -
  • Don't let the sandwiches sit in the batter too long or the bread will turn soggy and fall apart in the pan.
  • Medium heat is crucial because high heat burns the outside before the cheese melts, and low heat makes them greasy instead of crispy.
  • Press gently while cooking to help the layers stick together, but don't smash them flat or you'll squeeze out all the filling.
03 -
  • Use day-old bread if you have it because it holds up better in the batter without turning mushy.
  • Add a pinch of nutmeg to the egg mixture for a subtle warmth that makes people ask what's different.
  • If you want to go fancy, swap Swiss for Gruyere and use thick-cut ham from the deli counter instead of pre-sliced.
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