Monte Cristo Sandwich Ham Cheese (Print version)

Savory ham and Swiss sandwiches dipped in egg batter, fried until golden, and dusted with powdered sugar for a delightful sweet-savory combination.

# What You'll Need:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

02 - 8 slices deli ham
03 - 8 slices Swiss cheese
04 - 4 teaspoons Dijon mustard

→ Egg Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ For Frying

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil

→ Garnish

11 - 2 tablespoons powdered sugar
12 - Raspberry preserves or jam for serving

# Cooking Steps:

01 - Lay out bread slices and spread Dijon mustard on 4 slices if desired. Layer 2 slices ham and 2 slices Swiss cheese on each mustard-covered slice. Top with remaining bread to form 4 sandwiches.
02 - Whisk together eggs, milk, salt, and pepper in a shallow bowl until smooth and fully combined.
03 - Melt butter with vegetable oil in a large skillet over medium heat, swirling to coat the bottom evenly.
04 - Dip each sandwich into egg batter, turning to coat both sides thoroughly and allowing excess to drip off.
05 - Place coated sandwiches in skillet and cook for 3-4 minutes per side, pressing gently with spatula, until golden brown and cheese is melted.
06 - Remove sandwiches from skillet and let rest for 1 minute. Slice diagonally in half, dust with powdered sugar, and serve immediately with raspberry preserves on the side.

# Expert Advice:

01 -
  • It turns ordinary lunch meat and cheese into something that feels like a special occasion meal
  • The batter creates this incredible custard like texture inside while the outside gets perfectly crisp
  • That powdered sugar on savory ham sounds strange until you realize sweet and salty was always meant to be
02 -
  • Dipping too long in the batter makes the bread fall apart so work quickly and confidently
  • Medium heat is crucial because too high and the outside burns before the cheese melts
  • Letting them rest for even one minute keeps the exterior crunchy instead of getting soggy immediately
03 -
  • Use a cast iron skillet if you have one for the most even browning
  • Place a lightweight pan on top while cooking for that pressed sandwich effect
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