Monte Cristo Ham and Cheese

The first time I encountered a Monte Cristo, I was genuinely confused—was this breakfast or lunch? A sweet or savory situation? One bite cleared everything up. The powdered sugar melting into warm, ham-studded bread while the Swiss cheese pulls into glorious strings is something you have to experience to understand. Now it is my go-to when I want something that feels indulgent but comes together in under thirty minutes.

Last winter, my friend Sarah came over for a impromptu lunch and I threw these together using whatever was in the fridge. She literally stopped mid conversation, eyes wide, and asked what kind of magic I had just performed. We spent the next hour eating diagonal halves off paper plates, talking about how something so simple could taste so extraordinary.

Ingredients

• 8 slices white sandwich bread: Slightly stale bread actually works best here, absorbing the egg batter without falling apart
• 8 slices deli ham: Choose a good quality smoked ham for the best flavor impact
• 8 slices Swiss cheese: Provolone works beautifully too if you prefer a milder taste
• 3 large eggs: Room temperature eggs whisk into a smoother batter
• 1/2 cup whole milk: Creates that classic French toast texture we are after
• 1/4 tsp salt and 1/4 tsp ground black pepper: Just enough to season the batter without overpowering
• 2 tbsp unsalted butter and 1 tbsp vegetable oil: The combination prevents burning while adding rich flavor
• 2 tbsp powdered sugar: The essential finish that makes this unmistakably a Monte Cristo

Instructions

Build your sandwiches:

Lay out eight bread slices and spread Dijon mustard on four if you are using it. Layer two ham slices and two Swiss slices on each mustard side, then top with remaining bread to create four sandwiches.

Whisk the batter:

In a shallow bowl wide enough to dip sandwiches, beat eggs with milk, salt, and pepper until completely smooth.

Heat your pan:

Melt butter with oil in a large skillet over medium heat, swirling to coat the bottom evenly.

Dip and cook:

Carefully dip each sandwich into the batter, turning to coat both sides thoroughly. Place in the hot skillet and cook for three to four minutes per side, pressing gently with your spatula, until golden brown and the cheese has melted completely.

Finish and serve:

Let sandwiches rest for one minute on a cutting board, then slice diagonally and dust generously with powdered sugar.

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My daughter started requesting these for weekend breakfasts after school started, and it has become our little tradition. She sits at the counter watching me dip each sandwich, already reaching for the powdered sugar shaker, and I love that something I stumbled upon accidentally has turned into such a happy ritual.

Bread Choices That Work

While standard white bread is classic, I have discovered that brioche or challah take this to another level entirely. Their slight sweetness and tight crumb structure hold up beautifully to the egg dip. Whatever bread you choose, let it sit out for an hour before starting—slightly dried bread absorbs the batter more evenly and results in that perfect custard like interior we want.

Make It Your Own

Turkey makes a fantastic substitute for ham if you prefer something lighter, or you can go completely vegetarian with just extra cheese. I have even experimented with adding thin slices of apple between the layers for a seasonal twist. The key is keeping the cheese generous and the batter ratio consistent.

Perfect Pairings

These sandwiches are rich enough that I like to serve something fresh and bright alongside them. A simple arugula salad with lemon vinaigrette cuts through the sweetness perfectly. Fresh berries or sliced melon also work beautifully.

• Raspberry preserves on the side are traditional but strawberry or apricot jam are equally delicious
• Hot coffee or even a glass of sparkling cider makes the meal feel complete
• Consider a light green salad to balance the richness

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There is something wonderfully nostalgic about a sandwich that refuses to be just one thing, sweet or savory, breakfast or lunch. Make it once and you will understand exactly why this classic has endured.

Your Questions Answered

→ What makes a Monte Cristo different from a regular ham and cheese sandwich?

The key difference is the egg batter dipping step before cooking, similar to French toast. This creates a crispy, golden exterior while keeping the interior cheese melted and the ham warm. The finishing touch of powdered sugar adds a subtle sweetness that balances the savory filling.

→ Can I use different types of cheese?

While Swiss cheese is traditional and provides excellent meltability, you can substitute Gruyère for a nuttier flavor, provolone for milder taste, or even cheddar for a sharper profile. Just ensure the cheese melts well to achieve that classic gooey texture.

→ What bread works best for Monte Cristo sandwiches?

White sandwich bread is standard, but brioche or challah elevates the dish with their rich, tender crumb. Slightly stale bread actually works better as it absorbs the egg batter without becoming soggy. Avoid very dense breads that won't cook through evenly.

→ Is there a vegetarian version of this sandwich?

Simply omit the ham and add extra cheese slices or include vegetarian options like sliced tomatoes, spinach, or mushrooms. The egg batter preparation and cooking method remain exactly the same, resulting in an equally delicious meat-free version.

→ Why is powdered sugar sprinkled on top?

The powdered sugar is a traditional finishing touch that provides a subtle sweetness, balancing the saltiness of the ham and the richness of the cheese. This sweet-savory combination is what makes Monte Cristo sandwiches uniquely appealing and distinguishes them from standard savory sandwiches.

→ Can I make these ahead of time?

These are best served immediately after cooking while the exterior is crisp and the cheese is melted. However, you can assemble the sandwiches and prepare the egg batter in advance. When ready to serve, simply dip and cook them fresh for optimal texture and flavor.