Description
These Monte Cristo sandwiches rival Disneyland’s famous version (or better!), are quick and easy to make, a fabulous way to use up leftover ham, are make ahead friendly and the most spectacular sweet and savory combo you will ever sink your teeth into. This mouthwatering Monte Cristo recipe is made with layers of ham, turkey, and Gruyere cheese on sourdough or challah, dunked in a light batter, pan fried until golden, then served with powdered sugar, syrup and/or raspberry jam for dipping. The coveted buttery, golden crispy crust giving way to the velvety inside combined with gooey cheese, is sweet, salty, cheesy, buttery, perfection. Monte Cristos are ideal for breakfast, brunch and lunch, and make a fun dinner as well! Most importantly, they are more heavenly than you can dream of.
Ingredients
- 6 slices sourdough (my FAV), brioche or challah
- 4 tablespoons unsalted butter (softened)
- 4 tablespoons mayonnaise
- 4 tablespoons Dijon mustard
- raspberry jam
- 8 thin slices Gruyere cheese (more or less as needed to cover bread)
- 4 slices ham, thinly sliced (or 2 thicker sliced leftover ham)
- 8 slices turkey, thinly sliced
- Butter for pan frying
- Vegetable oil for pan frying
- 2 large eggs
- 2 tablespoon milk
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Pinch of ground nutmeg
- Powdered sugar
- raspberry jam
- maple syrup
Instructions
- Note: See post for detailed step by step photos.
- Whisk mayonnaise and mustard together, set aside.
- To assemble two sandwiches at the same time: place 2 slices of bread on a cutting board. Lightly butter each slice of bread then flip over so the butter is face down. Spread some mayo/mustard mixture on the top of each slice of bread. Top with 1-2 slices of cheese (or enough to cover the surface of the bread in a single layer), followed by 2 slices of ham (1 slice if using thick sliced leftover ham); set aside.
- Spread one side of two pieces of bread with raspberry jam. Place raspberry jam side down over ham. Spread the top side with the mayo/mustard mixture. Top with 4 slices of turkey and cheese (enough cheese to cover the surface of the bread in a single layer); set aside.
- Spread one side of two pieces of bread with mayo/mustard mixture and place side down over cheese. Spread the top side with softened butter.
- Place parchment paper or plastic wrap over one sandwich and top with a cast iron skillet to weigh down (or a lighter skillet filled with cans) and compress for 3-5 minutes. Repeat with second sandwich while you’re cooking the first one.
- Meanwhile, whisk the batter ingredients together in a shallow dish.
- Melt 2 tablespoon butter with ½ tablespoon vegetable oil in a cast iron skillet over medium-low heat.
- Dip the sandwich into the batter, then flip so it’s completely covered. Transfer to the skillet and reduce heat to low. Cook for approximately 4 minutes per side OR until sandwich is golden and cheese is melted. Transfer to a paper towel lined plate. Repeat with remaining sandwich.
- Dust with powdered sugar and serve with additional raspberry jam or syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American