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Monte Cristo Sandwich

A sweet and savory classic diner sandwich featuring ham, turkey, cheese, and a crispy, golden-brown coating, served with powdered sugar and raspberry jam.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 sandwiches

Equipment

  • Shallow dish or pie plate For dipping sandwiches
  • Wide, shallow bowl For dipping sandwiches
  • Large skillet For cooking sandwiches
  • Spatula
  • Whisk

Ingredients
  

For the Egg Wash

  • 2 large eggs The base for our dreamy coating
  • 0.25 cup milk Helps make the egg mixture nice and creamy. Any kind works – whole, 2%, even almond milk!

For the Sandwiches

  • 2 tablespoons butter For that perfect golden-brown, crispy exterior.
  • 12 slices white bread My go-to is a good quality sandwich bread, but feel free to use your favorite.
  • 8 slices Swiss or Provolone cheese Swiss gives it that classic Monte Cristo flavor, but Provolone is a fantastic, melty alternative. You could even mix them!
  • 0.25 lb deli sliced ham Good quality ham makes a difference!
  • 0.25 lb deli sliced turkey Sweet or smoked, your choice!
  • 0.25 cup mayonnaise For spreading on the bread before assembly. It adds a little richness.
  • Powdered sugar For that signature sweet dusting. It’s like a little cloud of happiness.
  • Raspberry jam The classic pairing, and for good reason! The tartness cuts through the richness beautifully.

Instructions
 

  • Grab a shallow dish – a pie plate or a wide, shallow bowl works perfectly. Whisk together your eggs and milk until they're well combined. This is our magical dip for the bread!
  • Place a large skillet over medium heat. Add your butter and let it melt. You want it shimmering but not browned.
  • Now for the fun part! Lay out six slices of bread. Spread a thin layer of mayonnaise on one side of each. On top of the mayo, layer your cheese – about two slices per sandwich. Then, add a generous amount of ham and turkey. Top with the other slice of bread, making sure the mayo-side is down, so it's like a little bread hug for all that goodness inside. Repeat this process for the remaining six slices of bread to make a total of six sandwiches.
  • Take each assembled sandwich and gently dip both sides into the egg and milk mixture. Make sure it’s fully coated, letting any excess drip off. This is what gives our Monte Cristo that irresistible custardy crust.
  • Carefully place the dipped sandwiches into your preheated skillet. Cook them for about 3-4 minutes per side. You're looking for a beautiful golden-brown color, and you want that cheese to be wonderfully melted and gooey. Keep an eye on them so they don't burn!
  • As soon as they're done, transfer your hot, glorious Monte Cristo sandwiches to plates. Dust them generously with powdered sugar – don't be shy! Serve them immediately with a side of raspberry jam for dipping. Ah, pure bliss!

Notes

This recipe is fast, easy, and crowd-pleasing. For best results, don't oversoak the bread, cook over medium heat, and serve immediately. Leftovers can be stored for 1-2 days and reheated gently.