Monte Cristo Sandwich

This recipe for a Monte Cristo Sandwich will have you craving them morning, noon, and night. It’s an easy twist on the basic ham and cheese combination, and oh so very satisfying.

easy monte cristo with syrup

When you have leftover ham, you make sandwiches. At least we do. And not just any sandwich, a Monte Cristo. Yeah. That’s what I’m talking about.

If you’ve never enjoyed a Monte Cristo, well, we’ve got to change that. What is a Monte Cristo you say? Basically it’s just the best ham and cheese sandwich ever! And it’s so cosmopolitan-ish sounding too.

A variation of the Croque-monsieur, the Monte Cristo is made with ham, cheese, a bit of mustard, and mayonnaise, then it’s dipped in egg, and cooked just like french toast. Say whaaat?!? Yep, no joke. It’s kind of crazy, isn’t it? Crazy town is what it is. We’re walking on the wild side with this sandwich, people.

how to make a monte cristo monte cristo recipe

The Monte Cristo isn’t just for lunch or dinner, either. Talk about a great breakfast sandwich. Sometimes the Monte Cristo is served with preserves and/or powdered sugar, so I think breakfast is totally appropriate, don’t you? We enjoyed ours with a small bit of honey. This sandwich really does make the most perfect savory and sweet combination with a little sweet added.

Of course, this sandwich is on the decadent side, so it’s not an all-the-time sort of thing. But if you’re planning a brunch, or have leftover ham in need of a job, give this Monte Cristo a try. I think you’ll be glad you did.

monte cristo sandwich recipe

Monte Cristo Sandwich
Prep time
Cook time
Total time
Ham and cheese never looked so good. Try this easy Monte Cristo Sandwich for breakfast, lunch or dinner.
Serves: 2
  • 2 eggs
  • pinches of salt and pepper
  • 4 slices sturdy white bread (or white bread of preference)
  • 2 tablespoons mustard
  • 2 tablespoons mayonnaise
  • ½ pound thick sliced baked ham
  • ½ ounce, weight shredded gruyere cheese
  • additional salt and pepper to taste
  • 2 tablespoons butter
  • optional garnish/toppings: powdered sugar, honey, preserves
  1. Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
  2. Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
  3. Over medium heat melt butter in skillet.
  4. Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.
  5. Makes 2 sandwiches.


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  1. 2

    Mary H says

    What has run onto the plate in the forefront of the main picture?
    Cheese? Honey?

  2. 6


    I love a good Monte Christo. The only thing is….I’ve always had them with jelly.
    Yours looks great!

  3. 9

    Kim Beaulieu says

    Amy these are sheer perfection. I have some honey baked ham in my freezer from the holidays so I’m totally making these. I seriously just want to reach in the screen and snag one or three.

  4. 15

    Michelle says

    So glad to see someone who cooks a Monte Cristo the *right* way…not the deep fried abomination!

  5. 17

    Babs says

    When I use to work in a restaurant we made ours with turkey, ham and Swiss cheese dipped in a french toast batter and grilled. No mustard,just mayo.

  6. 18

    Linda says

    I agree with the last comment! The best sandwich ever! But not good for people with high blood pressure, sodium count is so high! I would love just a bite of one tho. Gotta have turkey, ham and Swiss cheese dipped in egg batter and grilled, usually they deep fry and sprinkle with powdered sugar! DELISH!!!

  7. 19

    Kate@Diethood says

    I’ll take that whole stack! And another one to go! 😉 Beautiful sammich!

  8. 20


    Thanks for bringing this yummy dish to the front of my memory. I remember having this dish at a very posh eatery and they did serve it with powdered sugar and wait for it……………….grape jelly. No matter the dish was wonderful.

  9. 26

    Tammy says

    Do you have to use mayo? I’m fine with the mustard but no one in my house likes mayo.

  10. 28

    Aymmie says

    What other kind oof cheese would work? I generally only have Monterey Jack, Mozerella or medium cheddar in the house.

    • 29


      Hello Aymmie,

      I think whatever your favorite is would work. 😉 Really, whatever you like best with ham. Personally, I’d go with Monterey Jack. YUM!

  11. 30


    Are you kidding!? I have done left over ham and was wishing I had a few more recipes for the leftovers. Can’t wait to give this a try! Pinning….

  12. 31

    Linda Komondy says

    These are delicious with a little powdered sugar and a side of raspberry jam!

  13. 33

    Nancy says

    My daughter loved these at a local rest. called Bennigan’s & it closed. I a so thankful for this recipe. We just made a ham left in freezer from Christmas sales. (get another at Easter). My brother & I have High Blood Pressure, but we manage our salt intake all year. This is a treat. I keep the bone & some meat for split pea soup now that cold weather is here;):)

  14. 34

    Kimberly says

    Just finished having these for dinner! Made a few changes: Used Dijon mustard (or as my husband called it “fanc mustard” Lol!), and used sliced American cheese and mozzarella. I didn’t have left over ham, which would have been amazing, so I just used what was on sale at Walmart and had them slice it thick like spiral cut ham! They turned out great! Like a grilled cheese sandwich with ham! The mustard gives it an extra kick, especially the Dijon! Mmmm. Also – I was thinking about the idea of preserves or confectioners sugar on the side. Something sweet! So I had some home canned peaches with it. Hit the spot perfectly! If you’re not putting anything on it, I’d suggest a sweet side dish to go with it! Thanks for the recipe!

  15. 36

    Geneva says

    I have some ham left from Christmas, also have some cranberries in the freezer, I think these will go very well together, can’t wait to try this recipe. Thanks.

  16. 37

    shelly says

    what is the best substitute for gruyere cheese? swiss or monterey jack? I can never find shredded gruyere cheese here anywhere.

  17. 39

    patty says

    Village inn use to have it and they had a dip but I don’t think it was a jam but o so goood

  18. 44

    Kathy says

    I will be having 6 people over for a brunch. If I made these ahead could I keep them in a warm oven till ready to serve? Or would they get soggy!?

    • 45


      Hmmm … that’s a good question. Maybe if you kept them on baking rack set on a baking sheet that may keep them from getting soggy. But you may need to do a test run. 😉 Let me know how it goes!

  19. 46

    Kathy says

    That is a great idea!! I will try the baking rack and let you know how it works. Thanks!!!!

  20. 47


    Hi Amy. I cook for about 40-50 elderly and disabled people each day. I wanted to make these for that group, but couldn’t remember the recipe. Other sites had this in one form or another, but your site made it so simple! Thanks! Now I know what I’m doing again, lol.

  21. 49

    Jenny Cain Ronquillo says

    Raspberry jam on the side for dipping is the craziest best combination!!! Love a good Monte cristo!

  22. 51

    Valarie S says

    I have made these for many years. I usually use a whole wheat sandwich bread, turkey, sliced Swiss and ham. If I am making them for a crowd, I make up all the layered sandwiches on the counter and cover them with plastic wrap until i dip them in batter and fry.. I add a little salt and sugar to the egg batter. I make a sweet sauce with frozen strawberries or raspberries that I thaw, simmer with some sugar until hot and add a little corn starch slurry to thicken it up before serving. I love the sweet & salty combination!

  23. 52

    Reva Callaway says

    Just wanted to say, when I made these I served them with the preserves I had on hand…
    So, I know that they go wonderfully with blackberry preserves and [of all things] marmalade!
    The sweet & the savory are a great combination.

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