The BEST Monte Cristo Sandwich EVER Recipe

I can’t wait to share my Monte Cristo Sandwich, where ham, Swiss and turkey hide a clever French toast twist you’ll be curious to read about.

I know calling it The BEST Monte Cristo Sandwich EVER sounds dramatic, but after one bite you might forgive me. I pile thick brioche with gooey Swiss cheese and let the whole thing get wild, more like a French Toast Sandwich than a tidy lunch.

This Monte Cristo Sandwich Recipe is loud, a little messy, and refuses to be boring. I sometimes overdo the cheese, because why not, and every bite makes you wonder when comfort food got so sneaky.

If you like bold contrasts and a little breakfast-for-dinner trouble, this one will make you curious.

Ingredients

• Soft brioche gives carbs and a buttery bite, makes sandwich rich and slightly sweet.
• Lean turkey adds protein, low fat, keeps sandwich from feeling overly greasy.
• Salty ham gives savory punch and extra protein, but watch sodium levels.
• Melty Swiss or Gruyere brings calcium, creaminess, nutty flavor that balances salty meat.
• Egg dip adds protein and structure, makes crust golden and custardy inside.
• Butter helps browning and adds richness, its high in fat so use sparingly.
• Fruit jam gives sweet tang contrast, adds sugar and fruity brightness to each bite.

Ingredient Quantities

• 8 slices brioche or thick white sandwich bread
• 8 oz thinly sliced deli turkey, about 8 slices
• 8 oz thinly sliced ham, about 8 slices
• 8 slices Swiss cheese or Gruyere
• 4 large eggs
• 1/2 cup whole milk
• 1 teaspoon granulated sugar (optional)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 1 tablespoon neutral oil like vegetable or canola
• Powdered sugar for dusting, about 2 tablespoons
• 1/2 cup raspberry or strawberry jam or preserves, for serving
• 1 teaspoon Dijon mustard (optional)

How to Make this

1. Lay out 8 slices brioche (or thick white bread). If you like, spread about 1 teaspoon Dijon mustard on four slices (optional). Layer 2 slices ham, 2 slices turkey and 2 slices Swiss cheese on each of those four slices, top with the remaining bread to make 4 sandwiches.

2. In a wide shallow dish whisk together 4 large eggs, 1/2 cup whole milk, 1 teaspoon granulated sugar (optional), 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.

3. Preheat a large skillet or griddle over medium heat and add 3 tablespoons unsalted butter and 1 tablespoon neutral oil. The oil helps stop the butter from burning so you get a nice brown crust.

4. Working one sandwich at a time, press it lightly so the layers stick, then dip the sandwich into the egg mixture for about 5 to 10 seconds per side, letting excess drip off. Do not soak too long or the bread will fall apart.

5. Place the soaked sandwich in the hot skillet. Cook about 3 to 4 minutes per side until deep golden brown and the cheese is melty. Press gently with a spatula while it cooks and if the bread browns too fast but cheese isn’t melted, lower the heat and cover the skillet for a minute or two to trap heat.

6. Repeat dipping and frying for the remaining sandwiches, adding a little more butter if the pan gets dry. Keep cooked sandwiches loosely tented in a 200°F oven to stay warm if you’re making several.

7. Transfer sandwiches to a cutting board and dust each with powdered sugar (about 2 tablespoons total). Cut diagonally for that classic Monte Cristo look and to help the jam get in every bite.

8. Serve immediately with about 1/2 cup raspberry or strawberry jam or preserves for dipping. The sweet jam and powdered sugar balance the salty meats and cheese perfectly.

9. Quick hacks: use brioche for best flavor and texture, thinly sliced deli meats melt better, and don’t skip the oil with the butter. If you want a crispier crust, toast the bread lightly before assembling.

Equipment Needed

1. Large skillet or griddle, 10 to 12 inch pan works best
2. Wide shallow dish or pie plate for the egg wash
3. Whisk
4. Sturdy spatula or metal turner for pressing and flipping
5. Cutting board and a sharp knife for slicing sandwiches
6. Measuring cups and spoons
7. Pastry brush or butter knife to spread mustard and butter
8. Tongs or a fork for dipping and handling the sandwiches
9. Baking sheet and wire rack or oven set to 200°F to keep sandwiches warm

FAQ

The BEST Monte Cristo Sandwich EVER Recipe Substitutions and Variations

• Bread (brioche or thick white): try challah, sourdough, or Texas toast — slightly stale challah soaks up the egg without falling apart, sourdough adds tang if you want contrast.
• Cheese (Swiss or Gruyere): swap with fontina, provolone, or Monterey Jack; fontina melts super smooth and provolone gives a milder, cheaper option.
• Turkey or ham: use roast chicken, smoked turkey, or prosciutto; if using prosciutto crisp it briefly in the pan so it doesn’t flop out the sandwich.
• Raspberry/strawberry jam: try fig or apricot preserves, cranberry sauce, or even a thin layer of maple syrup for a sweet twist; Dijon mustard can replace jam for a savory version.

Pro Tips

Pro tips:

– Dont soak the sandwiches. A quick 5 to 10 second dip per side is plenty. If you wanna be extra safe, assemble them, chill 10 to 15 minutes in the fridge so they hold together better when dipped.

– Use both butter and a little oil in the pan so you get deep brown crust without the butter burning, and cook on medium so the bread browns slow enough for the cheese to melt. If the bread is getting too dark but the cheese is still cold lower the heat and cover the pan for a minute while you press gently with a spatula so the heat circulates.

– Thinly sliced deli meats and cheese make melting easier, so layer cheese between the meats to help it flow into every bite. If your sandwich is too tall, remove a little crust or shave a slice of bread off the top instead of squashing it too much.

– Keep finished sandwiches warm on a wire rack in a low oven 200 F so they dont steam and get soggy. Dust with powdered sugar and cut on the diagonal right before serving, and put the jam on the side for dipping so the texture stays perfect.