Monte Cristo Sandwich Recipe
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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.
How to make Monte Christo sandwich?
- Place two slices of white bread on a flat surface. Spread mustard on one slice and mayonnaise on the other.
- 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.
- 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.
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.
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.
More delicious breakfast and sandwich recipes you will enjoy:
- Ham and Cheese Breakfast Muffins
- Easy Sausage Cheese Breakfast Casserole
- Mozzarella Basil Sandwich
- Yogurt Pancakes Recipe
- 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
Instructions
- 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.
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;):)
We used to get them at bennigan’s also. It closed years ago but they made the best Monte cristo I’ve ever had
Fact. None better
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
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
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.
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! 😉
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.