Monte Cristo Sandwich

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!

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.

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.

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. Enjoy with a side of 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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