Monte Cristo
Published Feb. 21, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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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.
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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
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.
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.
I never put mayo on Monte Cristo sandwiches. I prefer to make the French toast (with milk and eggs) first to ensure that both sides of the toast are cooked through and not soggy. I then layer on ham, turkey, and cheese with mustard (and sometimes jam or honey). I then re-grill them in the same pan used to make the French toast, cooking on low until the cheese melts. It's neat, and always cooked through on the inside just as nicely on the outside.
I’ve never heard of a Monte Cristo sandwich. (But then again, I’ve never been to Disneyland, or Bennigan’s, which is actually, just fine.)
Decades ago I was staying in Boston for a weekend at a good hotel. On the lunch menu the Monte Cristo was one of the listed items. I had never heard of such a concoction, but was intrigued and ordered it. The sandwich and the waiter were both to die for. Delightful lunch.
You must let the bread soak up the egg mixture or you end up with tough bread shingles.