Monte Cristo Sandwich Ham Cheese

The first time I encountered a Monte Cristo, I was at this tiny diner that had been serving breakfast since before I was born. Something about the powdered sugar landing on warm ham felt completely wrong until I took that first bite. The sweet and salty collided in this way that made absolutely no sense on paper but tasted like everything good about comfort food. Now it is the sandwich I make when regular grilled cheese just will not cut it anymore.

I made these for a weekend brunch last month and watched three different people take that skeptical first bite. Their expressions went from uncertain to absolutely delighted within seconds. One friend actually asked if there was some secret ingredient because the texture was so different from regular French toast sandwiches. Now they request them every time they come over.

Ingredients

• 8 slices white sandwich bread: Slightly stale bread actually works better here because it soaks up the egg batter without falling apart
• 8 slices deli ham: Good quality ham makes a difference since the flavor really comes through the batter
• 8 slices Swiss cheese: Swiss melts beautifully and adds that nutty flavor that pairs so well with the powdered sugar
• 3 large eggs: Room temperature eggs whisk up into a smoother batter that coats more evenly
• 1/2 cup whole milk: Creates the perfect custard like consistency in the batter
• 1/4 tsp salt and pepper: Just enough to season the batter without overpowering the fillings
• 2 tbsp unsalted butter: Butter gives that golden color and rich flavor we want
• 1 tbsp vegetable oil: Prevents the butter from burning while frying
• 2 tbsp powdered sugar: The finishing touch that makes this a Monte Cristo instead of just a ham and cheese sandwich

Instructions

Build your sandwiches:

Lay out eight bread slices and spread Dijon mustard on four of them if you want that extra kick. Layer two ham slices and two Swiss cheese slices on each mustard piece then top with remaining bread to make four complete sandwiches.

Whisk the batter:

In a shallow bowl wide enough to dip sandwiches beat together eggs milk salt and pepper until completely smooth. You want no streaks of egg white remaining.

Heat your pan:

Melt butter with oil in a large skillet over medium heat. Watch for the butter to foam then settle that is when you know it is ready.

Dip carefully:

Quickly dip each sandwich into the batter coating both sides but do not let them soak. A few seconds per side is plenty you do not want soggy bread.

Fry to golden:

Cook for about three to four minutes on the first side pressing gently with your spatula. Flip when golden and cook another three to four minutes until the cheese is completely melted.

Finish and serve:

Let sandwiches rest on a wire rack for one minute so they stay crisp. Cut diagonally dust generously with powdered sugar and serve immediately.

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My daughter has started calling these dessert sandwiches because she cannot get over the powdered sugar. She helped me make them last Sunday and took her job of sugar dusting very seriously. There is something wonderful about watching a child understand that food rules are meant to be broken sometimes.

Choosing the Right Bread

White sandwich bread is classic but brioche or challah take this to another level completely. The richer egg breads create this almost bread pudding like interior that I have become slightly obsessed with. Just be aware they absorb batter faster so dip even more quickly than with regular white bread.

Make Ahead Strategy

You can assemble the sandwiches hours before cooking and keep them wrapped in the refrigerator. The batter should be whisked right before you plan to cook though. I have learned the hard way that the eggs and milk separate if they sit too long.

Serving Suggestions

Raspberry preserves on the side is traditional but honestly any berry jam works beautifully. A light arugula salad with vinaigrette cuts through the richness perfectly. Fresh fruit on the plate makes the whole meal feel balanced somehow.

• Warm your jam slightly for easy dipping
• A sprinkle of fresh berries alongside looks stunning
• These reheat surprisingly well in a toaster oven at 350°F

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There is something deeply satisfying about a recipe that breaks all the rules and still works perfectly every single time. Make these for someone you love.

Recipe Questions & Answers

→ What makes a Monte Cristo different from French toast?

While both use egg batter, a Monte Cristo is assembled as a sandwich with ham and cheese before dipping, whereas French toast is simply bread dipped in custard. The Monte Cristo also traditionally includes powdered sugar and sometimes jam.

→ Can I make Monte Cristos ahead of time?

They're best enjoyed fresh and crispy, but you can assemble the sandwiches in advance and refrigerate. Dip and cook just before serving for optimal texture and melted cheese.

→ What type of bread works best?

White sandwich bread is traditional, but brioche or challah add extra richness. Just ensure the bread is sturdy enough to hold the filling without falling apart during dipping.

→ Why add powdered sugar to a savory sandwich?

The powdered sugar creates a classic sweet-savory contrast that defines the Monte Cristo. It balances the salty ham and rich cheese, similar to how maple syrup complements bacon and eggs.

→ Can I bake instead of fry?

Baking at 375°F for about 15 minutes, flipping halfway, produces a lighter version. Brush with butter first to achieve a golden, crispy exterior similar to pan-frying.

→ What should I serve with Monte Cristos?

Raspberry preserves are the traditional accompaniment for dipping. A fresh fruit salad, mixed greens, or simple potato salad make excellent sides to balance the rich sandwich.