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Monte Cristo Sandwich Recipe

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4 from 7 reviews

This Monte Cristo Sandwich recipe combines the savory flavors of ham and melted Gruyere cheese with a crispy, egg-dipped bread exterior. The sandwich is pan-fried to golden perfection, creating a delicious and satisfying meal ideal for brunch or lunch.

Ingredients

Sandwich Ingredients

  • 2 eggs
  • Pinches of salt and pepper, to taste
  • 4 slices sturdy white bread (or white bread of preference)
  • 2 tablespoons yellow mustard
  • 2 tablespoons mayonnaise
  • 1/2 pound thick sliced baked ham
  • 1/2 ounce shredded Gruyere cheese
  • Additional salt and pepper to taste
  • 2 tablespoons butter

Instructions

  1. Prepare Egg Mixture: Beat the eggs in a shallow dish large enough to hold a sandwich, seasoning with a few pinches of salt and pepper. Set aside for dipping.
  2. Assemble Sandwiches: Spread yellow mustard and mayonnaise evenly on the bread slices. Layer with thick sliced baked ham and shredded Gruyere cheese. Add additional salt and pepper to taste. Slightly compress each sandwich to hold ingredients together.
  3. Heat Skillet and Melt Butter: Place a skillet over medium heat and add the butter. Allow it to melt completely but do not let it brown.
  4. Dip and Cook Sandwiches: Dip each assembled sandwich into the beaten egg, ensuring both sides are fully coated. Place the sandwiches carefully into the hot skillet. Cook for 2-3 minutes on each side until the bread is golden brown and the cheese has melted.
  5. Serve: Remove sandwiches from skillet, cut if desired, and serve immediately while warm and gooey.

Notes

  • Use sturdy bread to prevent sogginess after dipping in egg mixture.
  • Gruyere cheese melts beautifully, but Swiss or Emmental cheeses can be used as substitutes.
  • Adjust the amount of ham and cheese to your preference for a more or less rich sandwich.
  • For extra crispiness, butter can be added to both sides of the sandwich before dipping in egg.
  • Serve with powdered sugar and raspberry jam for a classic Monte Cristo variation.