Monte Cristo Sandwich Recipe
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. Plus, it’s the perfect place for leftover ham.
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.
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 topped with a dusting of powdered sugar, so I think breakfast is totally appropriate, don’t you? We also enjoy these sandwiches with a small bit of honey. This sandwich really does make the most perfect savory and sweet combination with a just a bit of 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 are 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.
More delicious breakfast recipes you will enjoy:
- Ham and Cheese Breakfast Muffins Recipe
- Easy Sausage Cheese Breakfast Casserole Recipe
- Yogurt Pancakes Recipe
- Crispy Jalapeno Hash Brown Casserole
Monte Cristo Sandwich Recipe
Monte Cristo Sandwich
Ham and cheese never looked so good. Try this easy Monte Cristo Sandwich for breakfast, lunch or dinner.
Ingredients:
- 2 eggs
- pinches of salt and pepper
- 4 slices sturdy white bread (or white bread of preference)
- 2 tablespoons yellow mustard
- 2 tablespoons mayonnaise
- 1/2 pound thick sliced baked ham
- 1/2 ounce, weight shredded gruyere cheese
- additional salt and pepper to taste
- 2 tablespoons butter
- optional garnish/toppings: powdered sugar, honey, preserves
Directions:
- Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
- Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
- Heat skillet over medium heat. Add butter; allow to melt.
- 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.
Originally published January 9, 2014.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
These sandwiches look really delicious!!!
What has run onto the plate in the forefront of the main picture?
Cheese? Honey?
Hello Mary,
It’s a bit of honey. I think honey is such a great compliment to ham.
Amy:
I thought that might be what it was. Love your blog and thanks for responding so quickly. Looks yummy!
There’s just something about Monte Cristos that just melt in your mouth… DELISH!
I love a good Monte Christo. The only thing is….I’ve always had them with jelly.
Yours looks great!
Only one of my favorite sandwiches ever! Gorgeous pics!
One of my favorite sandwiches ever…and now, thanks a lot, one I want RIGHT NOW!
Looks terrific Amy.
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.
Hello Kim,
We used a honey baked ham and it was perfect! And, shhhh, don’t tell, but we’ve made them 3 different days in the past week.
gotta use up that delicious ham
This looks insanely delicious! I need to try one already!
We have swiss cheese in the fridge. Can we use that instead?
Hello Geraldine,
Swiss cheese would be perfect! I hope you enjoy it.
What about mozzarella?
You could try that.
So glad to see someone who cooks a Monte Cristo the *right* way…not the deep fried abomination!
Back in the 70’s, we battered them & deep fried them…
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.
I’ve heard that a true Monto Carlo sandwich was Ham, Turkey, cheese & mustard & 1 pickle
And then do it like the other people has made theirs and sprinkled powered sugar & rasberry preserves to dip it in ! I’ve only had 2 but after seeing this picture I’m wanting one, looks great
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!!!
I’ll take that whole stack! And another one to go! 😉 Beautiful sammich!
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.
Hello Barb,
I’m totally trying it with grape jelly next time.
raspberry jelly is the bomb,,, ive had one in a tortilla dipped and fried… yummy every way……..
Oh my word … that sounds crazy good, Lynn!
always dip in strawberry jam..delish
orange marmalade.
I always make Monte Cristo sandwiches with our leftover Christmas ham. I need to remember it more often throughout the year.
I have never had a monte cristo sandwich before until this evening. These were easy, fast and AMAZING!
On a blogger note, what do you use to have the option of the recipe printable?
Do you have to use mayo? I’m fine with the mustard but no one in my house likes mayo.
Hello Tammy,
You don’t have to use mayo. Make it to your preference.
What other kind oof cheese would work? I generally only have Monterey Jack, Mozerella or medium cheddar in the house.
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!
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….
These are delicious with a little powdered sugar and a side of raspberry jam!
Oh yum, raspberry!
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;):)
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!
Peaches sound like a wonderful partner for this sandwich, Kimberly!
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.
what is the best substitute for gruyere cheese? swiss or monterey jack? I can never find shredded gruyere cheese here anywhere.
Hmmmm … maybe swiss? I didn’t find shredded gruyere either. Just shredded it myself.
I cut my block of gruyere very thinly with a cheese slicer and it still melted. Jarlsburg is good, too, but you also have to cut or shred it yourself.
Village inn use to have it and they had a dip but I don’t think it was a jam but o so goood
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Can whole wheat bread be used? I never use white bread anymore. Thanks!
Of course! Use your favorite bread.
It looks delicious. I´ll do it, very soon.
Hello! Congratulations on your website!
I shared it on my page Attebasile
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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!?
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!
That is a great idea!! I will try the baking rack and let you know how it works. Thanks!!!!
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.
This just looks fantastic! I have eaten these at a restaurant, but never at home. I will now! 🙂
Raspberry jam on the side for dipping is the craziest best combination!!! Love a good Monte cristo!
Oh my goodness! Raspberry jam is happening next time, for sure.
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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!
This is the kind of response I am looking for Valarie! The very BEST Monte Cristo sandwiches I have had have been served with fresh jams or warm fruit compotes. Thank you! I thought I was going crazy! 😉
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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.
Those both sound delicious, Reva.
Try making it with Boars Head Butterkäse cheese instead.
Wow! This sandwich really looks yummy! And made with Gruyere cheese. The finest. Thank you for this luscious recipe.
I had just made this last night and it was GREAT!!! I will definitely be making this sandwich many more times, Thank You for the recipe.
So happy to hear that you enjoyed it, Gary!
When applying the mustard and mayo do you mix them together as one mixture or. Do you put mayo on one slice of bread and mustard on the other slice of bread.
I apply them separately, Kenny. But I don’t think it matters how you do it.
Can this be made on a panini press?
Yes, a well oiled or non-stick should work well.
I want to do these for brinner (breakfast for dinner)- what would you pair with them? I was thinking maybe fresh fruit (obviously), but what about veggies? My first instinct is a green salad, but I didn’t know if there was something more commonly paired with them.
Thanks!
I don’t know of any side that is commonly paired with them. I think a fresh green salad is a great idea!
This was my very first Monte Cristo and I loved it! I used provolone and I did not regret a things about it.
Is that cole slaw in the middle of one of those sandwiches? That’s what I do with mine. It gives it just a little tartness and enough messiness that you have enjoyed your sandwich to nth degree!
No coleslaw, but I will have to try that.
My lordy! That was one delicious sandwich! I made with leftover ham and velveeta cheese, then drizzled honey all over it. Served with French onion soup and some potato chips. My 12-year old son loved it, too! Thank you!!!
I have been searching for Monte Cristo Sandwich recipes on Pinterest. All fails except a slider I am going to try. This recipe I will try Sunday. But with the following changes. Swiss Lorraine, Honey ham and Turkey. I will be mixing the mayo with the mustard as I will be using some BlackBerry preserves on the other inside half of this sandwich. It will get sprinkled with just a touch of powdered sugar and a teaspoon of the blackberry preserves on the side.
I used to work in a restaurant, back in the early 90’s that served these sandwiches with melba sauce. I think they may have been made a little differently, I can’t remember.
These are so delicious, and warming on a cold night. I substituted a sweet bourbon mustard made in Maine and my homemade savory cranberry sauce for the condiments. It’s the simple things that bring the biggest pleasures.
Hi!
Perhaps this will sound dumb, as I am not very good in the kitchen department. After dipping the bread in the egg, do you dip both sides? and do you cook one side before putting the sandwich together?
No questions are dumb questions, Norma. We all have questions from time to time. The sandwiches are assembled before dipping, then carefully dipped (both sides) before placing in pan to cook.
Dianeyland has the best monte cristo sandwiches in the world! Just saying. Theirs are battered then fried.
Here’s a funny story. Funny, but true. When I was first living on my own back in the early 90s, I had a little leftover egg wash so I made a ham and cheese sandwich and got the brilliant idea to dip it in the egg wash and fry it up like French toast. I called my mother (who was a great cook) and said to her, “Mom, I just invented the best sandwich in the world; I’m going to be a millionaire”! She asked what it was and I told her, “I put ham and cheese on white bread, dipped in egg wash, and fried it up like French toast. It’s best sandwich I’ve ever tasted”! She said, “you dummy, that’s a Monte Cristo, it’s been around forever”. Well there went my Millions.
Add a fried egg!!!!
Try using waffles and top with syrup.
Here and there, I have eaten the Monte Cristo when I find it on the menu and it never disappoints! The first place I had it though, dusted it with powdered sugar and served it with heated maple syrup to dip each mouth watering bite. So I have always asked for some maple syrup to go with mine, but the raspberry jam sounds really great too! I’ll have to check that out next time.
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