Description

The Monte Cristo Sandwich is a rich, indulgent sandwich combining layers of ham, turkey, and Swiss cheese between brioche or white bread, lightly buttered and dipped in an egg batter, then pan-fried to a golden crisp. Served with sweet red currant jelly and dusted with confectioner's sugar, this classic sandwich offers a perfect balance of savory and sweet flavors in a comforting meal.

Ingredients

Scale

Bread & Spreads

3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
2-1/2 tablespoons unsalted butter, divided
1 teaspoon Dijon mustard
1/4 cup red currant jelly or seedless raspberry jam, plus 1 teaspoon, divided

Cheese & Meats

2 slices Swiss cheese or shredded Gruyere (2 ounces)
2 slices ham (2 ounces)
2 slices turkey (2 ounces)

Egg Batter & Cooking

1 large egg
1 tablespoon milk
pinch kosher salt
pinch ground nutmeg
1/2 tablespoon vegetable oil

Finishing

confectioner’s sugar, for dusting

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Instructions

Prepare the bread: Soften 1 tablespoon of butter and very lightly butter one side of two slices of the bread, and both sides of the third slice of bread. Spread Dijon mustard onto the unbuttered side of one slice of bread, and 1 teaspoon of jam or jelly onto the unbuttered side of the final slice.
Assemble the sandwich: Layer 1 ounce/slice of Swiss/Gruyere cheese on top of the Dijon-mustard spread slice, followed by the ham slices, then place the fully buttered slice of bread, next the turkey slices, followed by the remaining Swiss/Gruyere cheese, and finally the remaining slice of bread jelly side down. Trim crusts if desired.
Press the sandwich: Loosely wrap the sandwich with plastic wrap and weigh it down with a grill press or skillet for 5 minutes to help meld the layers.
Make the egg batter: In a shallow dish, whisk together the egg, milk, pinch of kosher salt, and ground nutmeg.
Dip the sandwich: Dip the assembled sandwich into the egg mixture, allowing some liquid to absorb into the bread but ensuring it doesn't fall apart.
Cook the sandwich: Melt together the vegetable oil and remaining butter over medium heat (about 350 degrees Fahrenheit) in a skillet. Cook the sandwich for 4 minutes per side until golden brown and the cheese is melted. Transfer the sandwich to paper towels to drain excess oil.
Serve: Warm the remaining teaspoon of jam or jelly in a small saucepan or microwave. Dust the sandwich with confectioner’s sugar, slice in half, and serve with the warm jelly on the side.

Notes

To avoid sogginess, do not soak the sandwich too long in the egg mixture; just enough to absorb some liquid.
Brioche or challah bread works best for a rich flavor and texture, but farmhouse white bread is a great alternative.
Using a cast iron skillet helps achieve an even golden crust.
You can substitute turkey and ham with chicken or other deli meats if preferred.
For an easier cleanup, line your skillet with parchment paper lightly sprayed with oil before cooking.
Confectioner’s sugar balancing the savory flavors adds a delightful touch—do not skip it.

Nutrition

Serving Size: 1 sandwich
Calories: 1382 kcal
Sugar: 43 g
Sodium: 1456 mg
Fat: 80 g
Saturated Fat: 45 g
Unsaturated Fat: 33 g
Trans Fat: 0 g
Carbohydrates: 111 g
Fiber: 3 g
Protein: 53 g
Cholesterol: 521 mg