This delicious Monte Cristo Sandwich combines sweet and savory, with ham, turkey and Swiss cheese sandwiched with a touch of dijon, battered and cooked until crispy. Serve it with a dusting of powdered sugar and a side of raspberry jam.

Looking for more sandwiches? Try my Croque Madame, Lobster Roll, or Tuna Melt!

A homemade Monte Cristo Sandwich cut in half and stacked on a plate.

Why I love this sandwich:

  • Quick – The best Monte Cristo sandwich only takes 20 minutes and you can prep the sandwiches and batter ahead of time.
  • Elevated – We all love a comforting ham and cheese sandwich, but this takes it to the next level! Originally inspired by the Croque Monsieur, this sandwich will be your new favorite!
  • Any meal of the day – Perfect for brunch, a quick lunch or dinner the whole family will enjoy!

How to Make a Monte Cristo:

Assemble Sandwiches: Lay two slices of bread side by side. Spread with a thin layer of Dijon mustard. Top with turkey, Swiss cheese, ham, and second bread slice. Secure toothpicks at an angle on opposite corners to keep the bread slices together.

A four image collage showing the process of assembling a Monte Cristo sandwich with mustard, turkey, swiss cheese, and ham.

Make Batter: Add flour, baking powder, salt and cinnamon to a mixing bowl and stir together. Whisk in eggs and milk until smooth. Heat oil in a skillet over medium heat.

A glass mixing bowl and a whisk, with the batter for Monte Cristo sandwiches.

Dip Sandwiches: Use tongs to dip each sandwich into the batter, flipping to coat on both sides. Lift up and allow excess batter to drip off and set aside on a plate. Repeat with remaining sandwiches.

A Monte Cristo sandwich being dipped into the batter with tongs, about to be cooked.

Cook: Once oil in pan is hot, add one sandwich at a time, cooking for about 3 minutes (reduce heat if it starts to brown too much on the bottom) until golden and crisp. Flip and cook on the other side until golden. Remove to a paper towel lined plate.

A golden and crispy Monte Cristo sandwich in a frying pan.

Serve: Cut into halves or quarters before serving, and dust with powdered sugar. Enjoy with a side of raspberry jam.

A Monte Cristo sandwich, cut in half and placed on top of each other on a plate, served with raspberry jam.

Make Ahead and Freezing Instructions:

To Make Ahead: The batter can be made ahead of time and kept in the refrigerator.

To Freeze: Monte Cristo sandwiches are best served fresh, but they can be frozen after cooking. Let cool completely, wrap individually in plastic wrap, and then a layer of foil. Freeze for up to 2 months. Thaw completely in the refrigerator, then fry with a little bit of butter in a pan on the stove until crispy. Sprinkle with powdered sugar and serve with jam.

Recipe Variations:

  • Bread: Try it with sourdough or whole grain would work as well.
  • Cheese: Gruyere, Gouda, emmental would all be delicious.
  • Baked Monte Cristo: batter and place on a lined and greased baking sheet. Bake at 400 for 10-15 minutes, until golden, then flip and repeat on the other side.
  • Traditional French Version: Croque Monsieur or Croque Madame. The first true Monte Cristo sandwich is really a Croque Monsieur. In 1966 Disney made this version and served it at the Blue Bayou restaurant.

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Recipe

A homemade Monte Cristo Sandwich cut in half and stacked on a plate.
Prep 10 mins
Cook 10 mins
Total 20 mins
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Ingredients
 
 

Batter:

  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 2 eggs
  • ¾ cup milk
  • ¼ cup vegetable oil , for frying

Sandwiches:

  • 1 Tablespoon dijon mustard
  • 8 slices white bread , challah or brioche
  • 8 slices ham
  • 8 slices turkey
  • 8 slices Swiss cheese

Topping:

  • powdered sugar , as needed
  • Raspberry or blackberry jam

Instructions
 

  • Assemble Sandwiches: Lay two slices of bread side by side. Spread with very thin layer of Dijon mustard. Top with turkey, Swiss cheese, ham, and second bread slice.
  • Secure with Toothpicks on two opposite corners, from the top, at an angle, to help keep the sandwich together while battering.
  • Make Batter: Add flour, baking powder, salt and cinnamon to a mixing bowl and stir together. Whisk in eggs and milk until smooth.
  • Heat Oil: Add oil to a skillet over medium heat.
  • Dip Sandwiches: Use tongs to dip each sandwich into the batter, flipping to coat on both sides. Lift up and allow excess batter to drip off and set aside on a plate. Repeat with remaining sandwiches.
  • Cook: Once oil in pan is hot, add one sandwich at a time, cooking for about 3 minutes (reduce heat if it starts to brown too much on the bottom) until golden and crisp. Flip and cook on the other side until golden. Remove to a paper towel lined plate.
  • Serve: Cut into halves or quarters before serving, and dust with powdered sugar. Serve with a side of raspberry jam.

Notes

Bread: I like Sara Lee’s Artesano Bread,  but sourdough or whole grain would also work well.
Cheese: Gruyere, Gouda, emmental would all be delicious.
Jam: Homemade Raspberry or Blackberry would be best, but this is a good store-bought option.
Baked Monte Cristo: batter and place on a lined and greased baking sheet. Bake at 400 for 10-15 minutes, until golden, then flip and repeat on the other side.
Traditional French Version: Croque Monsieur or Croque Madame. The first true Monte Cristo sandwich is really a Croque Monsieur. In 1966 Disney made this version and served it at the Blue Bayou restaurant.
Make Ahead Instructions: The batter can be made ahead of time and kept in the refrigerator.
Freezing Instructions: Monte Cristo sandwiches are best served fresh, but they can be frozen after cooking. Let cool completely, wrap individually in plastic wrap, and then a layer of foil. Freeze for up to 2 months. Thaw completely in the refrigerator, then fry with a little bit of butter in a pan on the stove until crispy. Sprinkle with powdered sugar and serve with jam.

Nutrition

Calories: 581kcalCarbohydrates: 44gProtein: 39gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 174mgSodium: 1386mgPotassium: 533mgFiber: 2gSugar: 5gVitamin A: 467IUVitamin C: 0.1mgCalcium: 531mgIron: 4mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    These were amazing!! easy to make and absolutely delicious!!! I used gluten free flour and bread, no one could even tell!!