Description

This classic Monte Cristo Sandwich recipe combines layers of ham, turkey, and Swiss cheese between brioche or farmhouse white bread, dipped in an egg batter, and pan-fried to golden perfection. Finished with a dusting of confectioner’s sugar and served with warm red currant jelly, it offers a delightful balance of savory and sweet flavors perfect for a hearty lunch or dinner.

Ingredients

Scale

Bread and Spreads

3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
1 teaspoon Dijon mustard
1/4 cup red currant jelly or seedless raspberry jam
1 teaspoon red currant jelly or seedless raspberry jam (additional)
Confectioner’s sugar, for dusting

Cheese and Meat

2 slices Swiss cheese or shredded Gruyere (2 ounces)
2 slices ham (2 ounces)
2 slices turkey (2 ounces)

For Cooking

2 1/2 tablespoons unsalted butter, divided (preferably European-style like Kerrygold or Plugra)
1 large egg
1 tablespoon milk
Pinch kosher salt
Pinch ground nutmeg
1/2 tablespoon vegetable oil

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Instructions

Prepare the bread: Soften 1 tablespoon of butter and very lightly butter one side of two slices of bread, and both sides of the third slice. Spread Dijon mustard onto the unbuttered side of one bread slice, and 1 teaspoon of jam onto the unbuttered side of the other.
Assemble sandwich: Layer 1 ounce of Swiss or Gruyere cheese on top of the mustard-spread bread slice, followed by ham slices, then the fully buttered bread slice in the middle, turkey slices on top, another ounce of Swiss or Gruyere, and finally the bread slice with jam side down. Trim crusts if preferred.
Press sandwich: Loosely wrap the sandwich with plastic wrap and weigh down with a grill press or skillet for 3 to 5 minutes to meld the layers together.
Prepare egg batter: In a shallow dish, whisk together the egg, milk, salt, and nutmeg until fully combined.
Dip sandwich: Dip the assembled sandwich into the egg mixture just enough for some of the batter to be absorbed, ensuring it does not fall apart.
Cook sandwich: Melt the vegetable oil and remaining butter together in a skillet over medium heat (about 350 degrees Fahrenheit). Cook the sandwich for 3 to 4 minutes per side until the bread is golden brown and cheese is melted. Transfer to paper towels to drain excess oil.
Serve: Warm the remaining jam or jelly in a small saucepan or microwave. Dust the sandwich with confectioner’s sugar, slice it in half, and serve immediately with the warm jelly on the side.

Notes

Use brioche or challah for an authentic rich flavor and tender texture.
European-style butter like Kerrygold improves the overall buttery taste and browning.
Pressing the sandwich before cooking helps keep the layers intact and promotes even melting.
Be careful not to soak the bread too much in the egg mixture to avoid sogginess.
Serve with warm jelly for a delightful sweet contrast.
For a smaller portion, halve the sandwich ingredients accordingly.

Nutrition

Serving Size: 1 sandwich
Calories: 1382 kcal
Sugar: 43 g
Sodium: 1456 mg
Fat: 80 g
Saturated Fat: 45 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 111 g
Fiber: 3 g
Protein: 53 g
Cholesterol: 521 mg