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.

Monte Cristo sandwich cut and stacked

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 Monte Christo sandwich?

  1. Place two slices of white bread on a flat surface. Spread mustard on one slice and mayonnaise on the other.
  2. Add thin slices of ham shredded gruyere cheese on top of the mustard and cover the cheese with the other part of the sandwich. In a nonstick pan over medium heat, add butter to melt. 
  3. In a shallow bowl, add the eggs and whisk them until the egg whites and yolks are incorporated. Carefully dip the sandwiches in on both sides. Once the butter has been melted, fry on both sides for 2-3 minutes or until golden brown on top.

grid of images showing steps to make monte christo sandwich

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.

Tips and variations:

  • To make a Monte Christo sandwich ahead of time, fill the sandwiches with mustard, mayo, ham, and cheese, then wrap those in a foil. Store them in the refrigerator for up to 1-2 days. Once you are ready to eat, dip the sandwiches in the egg, fry in butter and enjoy!
  • You can reheat the sandwich back in the pan over low/medium heat. Or also in the microwave.
  • For crunchy and golden brown outside, make sure to use a cast-iron skillet or nonstick pan and have it preheated over medium heat.
  • A light dusting of sugar or a little bit of honey gives this sandwich a delicious (and easy) gourmet chef’s touch.

monte christo sandwich cut and stacked on a plate

Of course, this sandwich is on the decadent side, so it’s not an all-the-time sort of thing. But if you plan 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.

overhead view of a monte christo sandwich cooked

More delicious breakfast and sandwich recipes you will enjoy:

Monte Cristo Sandwich Recipe

Monte Christo Sandwiches put on top of each other

Monte Cristo Sandwich

Yield: 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ham and cheese never looked so good. Try this easy Monte Cristo Sandwich for breakfast, lunch or dinner.


  • 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


  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. Heat skillet over medium heat. Add butter; allow to melt.
  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.

Did you make this recipe?

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Originally published January 9, 2014.