Monte Cristo Ham and Cheese

The rain was coming down hard last Sunday when my teenage daughter wandered into the kitchen, complaining about nothing good to eat. I remembered my grandmother making these incredible sandwiches that were somehow both dinner and dessert at the same time. We raided the fridge and found ham, Swiss cheese, and day old bread. Twenty minutes later, we were sitting at the counter with powdered sugar dusting our chins, forks fighting over the last bite.

My grandmother used to make these on rainy afternoons when we were stuck inside. She would hum while she whisked the eggs, and the whole house would smell like butter and frying bread. I did not appreciate it then, but now I understand why she always made extra.

Ingredients

• White sandwich bread: slightly stale bread actually works better here because it soaks up the egg batter without falling apart
• Deli ham: thin slices let you layer multiple pieces without making the sandwich too thick to cook through
• Swiss cheese: the nutty flavor and excellent melting quality make it the classic choice, though Gruyère works beautifully too
• Dijon mustard: just a thin cut adds a sharp brightness that balances all the richness
• Eggs and milk: room temperature eggs whisk into a smoother batter that coats the bread more evenly
• Butter and oil: butter gives flavor while oil prevents the butter from burning over medium heat
• Powdered sugar: dust it right before serving so it does not melt into the golden crust

Instructions

Build your sandwiches:

Lay out eight bread slices and spread Dijon mustard on four of them if you are using it. Layer two slices of ham and two slices of Swiss cheese on each mustard topped piece, then crown with the remaining bread slices.

Whisk the egg batter:

In a shallow bowl wide enough to dip a whole sandwich, beat the eggs with milk, salt, and pepper until completely smooth and no streaks of egg white remain visible.

Heat your skillet:

Melt the butter with the vegetable oil in a large skillet over medium heat. You want the butter to foam slightly but not brown or smoke.

Dip and coat:

Working quickly, dip each sandwich into the egg batter. Let each side soak for about five seconds, then lift and let excess batter drip off for a moment.

Fry to golden:

Cook the sandwiches for three to four minutes on the first side, pressing down gently with your spatula. Flip carefully and cook another three to four minutes until golden brown and cheese is melting out the sides.

Rest and serve:

Let the sandwiches rest on a wire rack or paper towels for one full minute so the cheese sets slightly. Slice diagonally and dust generously with powdered sugar while still warm.

Save

Last winter my neighbor came over unexpectedly while I had a batch frying. She stayed for two hours, and we ate way too many while watching old movies and laughing about our worst cooking disasters. Now she asks for them every time it rains.

Making It Your Own

My grandmother sometimes used turkey instead of ham, and honestly, it is just as good. I have made them with only cheese for vegetarians, and nobody at the table complained. The real magic is in that sweet and savory combination.

Bread Choices Matter

White bread is traditional, but brioche or challah take these to another level of richness. Just do not use anything too dense or thick, or the middle will not heat through before the outside is done. Slightly older bread actually absorbs the batter better than fresh.

What To Serve Alongside

These sandwiches are surprisingly filling, so keep sides simple and light. A handful of fresh berries or a small green salad with vinaigrette helps cut through the richness.

• Raspberry preserves on the side make every bite feel like a special occasion
• A cup of hot coffee or cold milk balances the sweet and salty elements perfectly
• Cut the sandwiches into smaller triangles if you are serving these as appetizers

Save

Some days call for simple comfort food, and this recipe has never let me down. I hope it finds you on a day when you need exactly this kind of warmth.

Recipe FAQs

→ What makes a Monte Cristo different from a regular sandwich?

A Monte Cristo is dipped in egg batter before cooking, similar to French toast, which creates a crispy golden exterior while keeping the interior cheese melty and the ham heated through.

→ Can I make Monte Cristos ahead of time?

While best served immediately, you can assemble the sandwiches in advance and store them wrapped in the refrigerator for up to 4 hours before battering and cooking.

→ What's the purpose of powdered sugar on a savory sandwich?

The powdered sugar provides a subtle sweetness that balances the salty ham and rich Swiss cheese, creating the classic sweet-savory combination that Monte Cristos are famous for.

→ What type of bread works best?

White sandwich bread is traditional, but brioche, challah, or Texas toast create an even richer result. The key is using bread that's sturdy enough to hold up when dipped in batter.

→ Can I bake instead of fry these sandwiches?

Yes, bake at 400°F for about 15-20 minutes, flipping halfway through. Brush the tops with melted butter before baking for better color and crispiness.

→ What should I serve with Monte Cristos?

Raspberry or strawberry preserves are the classic accompaniment. A light green salad with vinaigrette or fresh fruit helps balance the richness.