Monte Cristo Sandwich Recipe

Monte Cristo Sandwich

5 from 41 reviews

This classic Monte Cristo sandwich is ham, turkey, and cheese layered between bread, then dipped in an egg mixture and fried. For extra flavor, serve with a raspberry preserves for dipping. The Monte Cristo sandwich can be served for breakfast, lunch or dinner!


  • 2 eggs
  • 1/4 cup milk (preferably whole or 2%)
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 4 slices white bread like brioche or challah
  • 2 tablespoons mayonnaise
  • 2 tablespoons yellow mustard
  • 4 slices Swiss cheese
  • 4 slices deli turkey
  • 4 slices deli ham
  • 2 tablespoons butter
  • 1 tablespoon powdered sugar (optional)
  • 2 tablespoon strawberry jam (optional)


  1. In a wide bowl whisk your eggs, milk, nutmeg, and salt together.
  2. Spread 1 tablespoon of mayonnaise on 2 slices of bread and a 1 tablespoon mustard on the other 2 slices of bread.  Now place one piece of Swiss Cheese on each slice of bread.  Then layer each mayonnaise slice with 2 slices ham and 2 slices turkey.  Bring the pieces of the bread together to form 2 full sandwiches. Using a cutting board gently compress the sandwich a bit.
  3. Now melt 2 tablespoons butter in a large skillet over medium low heat.  Dip each sandwich in the egg mixture; turning to coat both sides.  Add the sandwich to the hot skillet and cook until golden brown on both sides.  Cover the pan with a loose piece of aluminum foil to make sure the cheese melts and any egg mixture cooks through.
  4. If desired sprinkle with powdered sugar and serve with a side of strawberry or raspberry jam.


  • Choose a good quality white bread that is not too thick nor too thin.  For this sandwich, I like to use Sara Lee Artesano Bakery Bread but any good quality white bread will suffice.
  • I like to use thin-cut deli ham and turkey for Monte Cristo sandwiches.  The Boars Head brand is excellent but any good quality meat will work just fine.
  • If you don’t like Swiss Cheese replace it with mozzarella, provolone, Muenster or Gruyere.  As long as it melts well and you like the taste of it go for it.
  • Inevitably some egg batter will get on the rest of the sandwich when dunking it so be sure to cover the skillet after a few minutes with a loose piece of aluminum foil.  This will help to assure that any egg batter that clung to the meat or cheese cooks through.
  • Monte Cristo sandwiches are best served promptly.  If making multiple sandwiches place the ones already made on an ovenproof plate and place in a warm oven while you finish cooking the others.
  • This is a large filling sandwich so it could easily feed two people.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. 

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