Monte Cristo Sandwich Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
4
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Calories
847 kcal
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Course
Main Course, Lunch
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Cuisine
French
Monte Cristo Sandwich Recipe
Description
This recipe uses quality bread slices spread with a mixture of mayonnaise and Dijon mustard to create a creamy and tangy base layer. The sandwich is then layered with shredded Gruyère cheese and thick slices of ham before being assembled into a double-decker. The assembled sandwich is briefly dipped on all sides into an egg and milk batter, allowing the exterior to absorb moisture and cook evenly.
Cooking the sandwich in butter over moderate heat creates a golden, crisp crust while melting the cheese within and warming the ham. Standing the sandwich upright during cooking browns the bread edges as well. The finished sandwich is dusted with powdered sugar and served alongside a tart jam, adding contrast to the savory richness.
This sandwich is typically eaten immediately for best texture but can be kept warm for up to an hour in a low oven. Leftovers store well refrigerated for up to four days or frozen for three months, with reheating by pan or oven recommended to maintain crispness. Different bread types like sourdough or brioche and cheese substitutions such as Swiss can be used. Adding turkey slices is an option to vary the filling.
Ingredients
- 3 egg large
- ½ cup milk whole
- 8 lices bread of good quality
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 cups gruyere cheese shredded
- 12 ham thick slices
- 4 tablespoons butter unsalted
- powdered sugar
- red currant jam or raspberry jam
Instructions
- In a shallow large bowl or a pie tin, whisk together the eggs and milk to make an egg batter. Place in the refrigerator until ready to use.
- Place 4 slices of sandwich bread down on a cookie sheet tray lined with parchment paper, or a large serving dish or platter.
- Evenly spread on the mayonnaise and Dijon mustard onto the slices of bread.
- Next, evenly layer on the cheese and ham and then place on the top slice of bread.
- Add the butter to a very large frying pan over low to medium heat and then dip a sandwich one at a time on all sides in the egg batter.
- Place the sandwiches into the pan and cook for 3-4 minutes per side or until golden brown all around. Also, stand the sandwiches up and brown on the slice sides.
- Remove sandwiches, garnish with powdered sugar and serve alongside jam or jelly.
- Chef Notes:
Notes
- For best flavor, serve the sandwich fresh; it can be kept warm up to 1 hour in a 200°F oven if needed.
- Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- Reheat in a pan with butter or in the oven to retain crispness; microwaving is not recommended.
- Any good sandwich bread works; sourdough or brioche are good alternatives.
- Gruyère cheese can be substituted with Swiss cheese if unavailable.
- To ensure melted cheese, after pan frying, bake at 325°F for 5-7 minutes if desired.
- Serve with powdered sugar and your choice of jam or jelly such as red currant or raspberry for traditional contrast.
- Leftover turkey can be added for a variation on the classic filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 847 kcal
% Daily Value*
| Calories | 847kcal | 42% |
| Carbohydrates | 36g | 12% |
| Protein | 41g | 82% |
| Fat | 59g | 91% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 203mg | 68% |
| Sodium | 1467mg | 61% |
| Potassium | 391mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1074IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 724mg | 72% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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