Monte Cristo
Published Feb. 22, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons mayonnaise
- 2tablespoons Dijon mustard
- 8slices white bread
- ½pound thinly sliced Swiss cheese
- 6ounces thinly sliced cooked ham
- 6ounces thinly sliced deli turkey
- 3large eggs, lightly beaten
- ¼teaspoon kosher salt (such as Diamond Crystal)
- 3tablespoons unsalted butter, plus more if needed
- Confectioners’ sugar, for serving
- Raspberry jam, for serving (optional)
Nutritional analysis per serving (4 servings)
732 calories; 47 grams fat; 19 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 43 grams protein; 977 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small bowl, mix together the mayonnaise and mustard. Spread a spoonful of the mixture on the insides of each piece of bread.
- Step 2
On four of the slices, layer half the Swiss, followed by all of the ham and turkey, and finally the remaining Swiss. Trim ingredients to fit, if necessary. Top with the remaining bread slices.
- Step 3
On a rimmed plate, whisk together the eggs and salt and set aside. Heat the butter in a large (12-inch) skillet over medium-low heat. When it begins to sizzle, dip two of the sandwiches into the egg mixture on both sides; the bread should be evenly coated but not soggy. Add two of the sandwiches to the skillet, pressing them down gently with a spatula. Cover and cook until golden brown on the bottom, 2 to 3 minutes, then flip and cook until golden brown on the other side, 1 to 2 minutes more.
- Step 4
Transfer the cooked sandwiches to a plate and repeat with the second batch, adding another tablespoon of butter if the pan looks dry. Dust sandwiches lightly with confectioners’ sugar, cut them in half and serve with raspberry jam for dipping, if desired.
Private Notes
Advertisement
Comments
I was one of those who first experienced a Monte Cristo at Disneyland in the late 1960s or early 1970s. I believe it was at the sit-down restaurant inside Pirates of the Caribbean. It seemed very grown up and glamorous to me as a young child! I am going to have to make this sandwich and relive the magical joy of Disneyland in the days of e-tickets and short lines.
Wondered why this got only three stars, so I read all 28 of the comments, and found not one that actually made the sandwich and reviewed the results. I also have fond memories of the Monte Cristo, but when I make this I’m going to actually let y’all know how it turned out. I guess that was number 29.
Assemble the sandwich and then dip in egg? Ridiculous. Start by making three slices of french toast as normal. As soon as you flip the first time, lay on your swiss and ham on one slice, cheddar and turkey on another. Then stack them all together as a triple decker, dust with the powdered sugar and serve with strawberry jam.
Another fan of the Blue Bayou here, but my first memory of this sandwich was at the Hollywood Brown Derby on Vine St. I believe it was served with strawberry (not raspberry) preserves- delicious!
Sure, the original ham and turkey Monte Christo...but/and, I've been christening everything! As long as one has the sandwich to dip in he egg batter and then fry up in the buttered skillet, the sky's the limit. Imagine almond butter and jam or honey, falafel and swiss, even tuna salad with any cheese is next level quick and easy dinner. I have a version of the Monte Christo nearly every evening, too tired to cook and feeling famished after long days as a contractor and/or in the garden. So yea,
Tasty and very easy. A weeknight dinner with a green salad. We dipped in spicy tomato butter.