Monte Cristo Ham and Cheese (Printable)

Crispy battered sandwich with ham and Swiss, pan-fried to perfection and dusted with powdered sugar.

# What You'll Need:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

02 - 8 slices deli ham
03 - 8 slices Swiss cheese
04 - 4 teaspoons Dijon mustard (optional)

→ Egg Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ For Frying

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil

→ Garnish

11 - 2 tablespoons powdered sugar
12 - Raspberry preserves or jam (optional, for serving)

# Step-by-Step Guide:

01 - Lay out all bread slices on a clean work surface. Spread Dijon mustard evenly on 4 slices if using mustard for added flavor depth.
02 - Layer 2 ham slices and 2 Swiss cheese slices on each mustard-covered bread slice. Place remaining bread slices on top to create 4 complete sandwiches, pressing gently to adhere layers.
03 - In a wide shallow bowl, whisk together eggs, milk, salt, and pepper until completely smooth and thoroughly combined.
04 - Melt butter with vegetable oil in a large skillet over medium heat, swirling to coat the bottom evenly.
05 - Dip each sandwich into the egg batter, turning to coat both sides thoroughly. Allow excess batter to drip off briefly.
06 - Place sandwiches in the hot skillet. Cook for 3 to 4 minutes per side, pressing gently with spatula, until golden brown and cheese is melted through.
07 - Transfer sandwiches to a cutting board. Let rest for 1 minute to set, then slice each sandwich diagonally in half.
08 - Dust tops generously with powdered sugar. Serve immediately while hot, with raspberry preserves alongside for dipping if desired.

# Expert Suggestions:

01 -
  • The contrast between savory ham and melted Swiss against sweet powdered sugar hits every craving at once
  • It comes together in under twenty minutes but feels like something from a fancy brunch spot
02 -
  • Do not rush the egg batter step or the bread will be soggy instead of custardy
  • Keep the heat at medium so the sandwiches cook through before the exterior burns
03 -
  • Let the finished sandwiches rest for at least one minute before cutting so the cheese sets
  • Use a wide spatula to flip, and press down gently right after flipping to ensure even contact with the pan
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