This is no ordinary ham and cheese sandwich. The classic Monte Cristo Sandwich is heavy on the ham and melted Gruyère cheese, dipped in a creamy egg batter and fried in a skillet!
I’m a huge sandwich fan and that’s usually what I end up having for lunch most days. My sandwiches are usually on the simple side, Italian or turkey and avocado, but sometimes I’ll treat myself and order a Cuban. There’s something about that crusty bread and melted cheese that pushes most other sandwiches to the side. I say most because there is one that is so indulgent that you have to try it. That would be a Monte Cristo.
The Monte Cristo is famous for being served with a side of raspberry jam and covered in powdered sugar for a combination of savory and sweet flavor. Any white bread will do, but use brioche if you can find some. The filling is a thin spread of Dijon mustard topped with honey smoked ham and Gruyère cheese. Each side of the sandwich is dipped in an egg and milk batter,then pan fried in a skillet. I prefer finishing my Monte Cristo off in the oven to get all of the cheese evenly melted. The egg batter is simply made with two Pete and Gerry’s Organic Eggs and some whole milk. Whisk them together and you’re ready to dip your sandwich.
Pete and Gerry’s Organic Eggs are USDA Certified organic and Certified Humane Free Range, and this healthier, more humane lifestyle for the hens means bright orange yolks, which give the outside of the sandwich a beautiful color and rich flavor. The best sandwich deserves the best eggs!
Ingredients Needed To Make a Monte Cristo Sandwich
- Brioche bread. Regular white sliced bread will work, but I love the sweet taste of brioche, and it’s lighter and fluffier than regular sandwich bread.
- Ham. Thinly sliced smoked ham is best.
- Cheese. You can use any kind of melting cheese, Swiss is the original for a Monte Cristo, but I used Gruyère because the flavor is amazing, and it melts really well.
- Eggs. Pete and Gerry’s Organic Eggs come from small family farms, so you can be sure the eggs you receive are all high quality and will take your sandwich to another level.
- Milk. Use whole milk.
- Butter. For melting in the skillet, unsalted will work.
Tips for making the best Monte Cristo
- Make sure you use a good nonstick skillet that’s also oven proof.
- Melt the butter over a low heat or it’ll burn and your bread will be covered in black spots.
- After you flip the sandwiches over the first time, transfer the skillet to the oven and finish cooking. This will help the cheese melt evenly and the bread won’t brown too quickly.
- After cooking, let the sandwiches rest for a minute. This helps the cheese set slightly and makes it easier to slice the sandwiches in half.
- Serve with raspberry preserves and a heavy sprinkle of powdered sugar.
FAQs about making a Monte Cristo
It’s believed to be a spin off from another French Sandwich, the Croque Monsieur, but it really found fame after Disneyland added it to their menu in The Blue Bayou Cafe.
Yes, to make it even more indulgent and amazing!
Place it in a 400 degree oven and warm for 5 minutes. I don’t recommend the microwave as it’ll turn soft.
Check out these other Pete and Gerry’s Recipes
Monte Cristo Sandwich
- 4 slices of Brioche
- 2 tbsp Dijon mustard
- 12 thin slices smoked ham
- 2 cups grated Gruyère cheese
- 2 Pete and Gerry's Organic Eggs
- 3/4 cup whole milk
- 2 tbsp unsalted butter
- Raspberry preserves
- Powdered sugar
- Warm a nonstick skillet over a medium heat while you prepare the sandwiches
- Preheat your oven to 400 degrees F
- Place the brioche on a wooden cutting board and spread 1 tbsp of the Dijon mustard on two of the slices
- Add 6 slices of ham to each slice with mustard, followed by 1 cup of Gruyère on top of the ham
- Place the remaining brioche slices on top of the cheese
- In a bowl, whisk together the eggs and milk and transfer to a shallow rimmed flatdish
- Add the butter to the warm pan and let it melt until it's slowly bubbling
- Take each sandwich and carefully place it into the egg mixture making sure to coat each side well
- Transfer the dipped sandwiches to the pan and cook for about four minutes or until the bread is golden brown. You can lift one end of the sandwich up with a spatula to make sure it's not too brown.
- Flip the sandwiches over and place the skillet into the oven and bake for another 4-5 minutes
- The sandwiches should be golden and the cheese should be well melted
- Transfer the sandwiches to a cutting board and slice in half. Sandwiches will be easier to slice if left for a few minutes
- Place on a plate and use a sieve to dust generously with powdered sugar
- Serve with raspberry preserves on the side for dipping