Description

This Monte Cristo Sandwich recipe features layers of ham, turkey, and Swiss cheese between brioche or farmhouse white bread slices, lightly buttered and dipped in a seasoned egg batter before being pan-fried to a golden brown. Served dusted with confectioner’s sugar and a side of warmed red currant jelly or raspberry jam, this indulgent sandwich is a perfect blend of sweet and savory flavors ideal for a satisfying meal.

Ingredients

Scale

Bread and Spreads

3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
1 teaspoon Dijon mustard
1/4 cup red currant jelly or seedless raspberry jam, plus 1 teaspoon, divided
Confectioner’s sugar, for dusting

Meat and Cheese

2 slices Swiss cheese or shredded Gruyere (2 ounces)
2 slices ham (2 ounces)
2 slices turkey (2 ounces)

For Cooking and Egg Dip

2–1/2 tablespoons unsalted butter, divided (I use European-style, such as Kerrygold or Plugra)
1 large egg
1 tablespoon milk
Pinch kosher salt
Pinch ground nutmeg
1/2 tablespoon vegetable oil

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Instructions

Prepare the bread: Soften 1 tablespoon of butter and very lightly butter one side of two slices of the bread, and butter both sides of the third slice of bread. Spread Dijon mustard onto the unbuttered side of one slice of bread, and spread 1 teaspoon of jam or jelly onto the unbuttered side of the final slice.
Assemble the sandwich: Place 1 ounce of Swiss or Gruyere cheese on top of the Dijon-mustard side, then layer the ham, the fully buttered bread slice, turkey, another ounce of Swiss or Gruyere cheese, and finally the remaining slice of bread with jelly side down. Trim crusts if desired.
Press the sandwich: Loosely wrap the sandwich in plastic wrap and weigh it down with a grill press or skillet for 3-5 minutes to meld the layers together.
Prepare egg mixture: In a shallow dish, whisk together the egg, milk, salt, and ground nutmeg until fully combined.
Dip the sandwich: Carefully dip the sandwich into the egg mixture, allowing some of the liquid to absorb into the bread without making it fall apart.
Cook the sandwich: Melt together the vegetable oil and remaining butter over medium heat (about 350 degrees F) in a skillet, preferably cast iron. Cook the sandwich for 3-4 minutes per side until it is golden brown and the cheese has melted. Transfer to paper towels to drain excess oil.
Finish and serve: Heat the remaining teaspoon of jam or jelly in a small saucepan or microwave until warm. Dust the sandwich with confectioner’s sugar, slice in half, and serve with the warmed jelly on the side.

Notes

Use European-style butter for a richer flavor and better browning.
Pressing the sandwich before cooking helps the layers meld and makes flipping easier.
Be careful not to soak the bread too long in the egg mixture to prevent it from becoming soggy.
Substitute turkey or ham with your preferred deli meats to customize the sandwich.
Dusting with confectioner’s sugar adds a subtle sweetness that contrasts nicely with the savory elements.
If you don’t have a grill press, place a heavy skillet on top of the sandwich during pressing.

Nutrition

Serving Size: 1 sandwich
Calories: 1382 kcal
Sugar: 43 g
Sodium: 1456 mg
Fat: 80 g
Saturated Fat: 45 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 111 g
Fiber: 2 g
Protein: 53 g
Cholesterol: 521 mg