Meet the magnificent Monte Cristo Sandwich – a perfect fusion of sweet and savory flavors that’s ready in just 20 minutes. This classic comfort food masterpiece packs an impressive 39g of protein while delivering a satisfying blend of textures in every bite.
Whether you’re planning a special weekend brunch or seeking an elevated lunch option, this indulgent creation strikes the perfect balance of convenience and culinary excellence. The best part? You’ll only need 10 minutes of prep time to assemble this restaurant-worthy sandwich at home.
Ingredients
For the Batter:
- All-purpose flour: 2/3 cup, ensures perfect coating consistency
- Baking powder: 1 teaspoon, creates a light, airy texture
- Kosher salt: 1/2 teaspoon, enhances overall flavor
- Ground cinnamon: 1/4 teaspoon, adds subtle warmth
- Eggs: 2 large, helps bind the batter
- Milk: 3/4 cup, creates perfect batter consistency
- Vegetable oil: 1/4 cup, for achieving golden-brown perfection
For the Sandwich:
- White bread: 8 slices, preferably challah or brioche for richness
- Ham: 8 slices, thinly sliced
- Turkey: 8 slices, thinly sliced
- Swiss cheese: 8 slices, adds creamy texture
- Dijon mustard: 1 tablespoon, spread thinly
For Serving:
- Powdered sugar: For dusting
- Raspberry or blackberry jam: For dipping
Instructions
- Sandwich Assembly: Layer bread with Dijon mustard, turkey, Swiss cheese, and ham. Top with second bread slice and secure with toothpicks at opposite corners.
- Batter Preparation: Combine dry ingredients in a bowl, then whisk in eggs and milk until smooth.
- Oil Heating: Heat vegetable oil in a skillet over medium heat until shimmering.
- Coating Process: Carefully dip each sandwich in batter, ensuring even coating. Let excess drip off.
- Cooking: Fry each sandwich for about 3 minutes per side until golden brown. Adjust heat as needed.
- Final Touch: Transfer to paper towels, cut into halves or quarters, dust with powdered sugar, and serve with jam.
Cooking Techniques
The secret to a perfect Monte Cristo lies in the batter and frying temperature! Keep your oil at medium heat – if you notice the sandwich browning too quickly, don’t hesitate to lower the heat a bit.
You’ll know you’re doing it right when each side turns a beautiful golden brown after about 3 minutes. A helpful tip: those toothpicks in the corners aren’t just for show – they keep everything nicely together while you’re dipping and flipping!
Variations & Substitutions
While this classic version is amazing, you can make it your own! Try gruyere instead of Swiss cheese for a stronger flavor, or mix up the meats with different deli selections. If you’re not a fan of Dijon, honey mustard works great too.
Want to make it extra special? Use leftover holiday turkey instead of deli meat – it’s amazing! For bread choices, both challah and brioche add a lovely richness, but any good-quality white bread will do just fine.
Serving Suggestions
The Monte Cristo is all about that sweet-and-savory magic! Don’t skip the powdered sugar dusting – it’s part of what makes this sandwich special. Serve it right away while it’s hot and crispy, with plenty of raspberry or blackberry jam on the side for dipping.
Want to make it a complete meal? Add a light green salad or some fresh fruit to balance out the richness. For brunch, pair it with a mimosa or hot coffee!
Storage Tips
Monte Cristos are best eaten fresh and hot, right after cooking. If you need to prep ahead, you can assemble the sandwiches (without the batter) and keep them covered in the fridge for up to 24 hours.
Just remember to bring them to room temperature before dipping in batter and frying. While you can save leftovers in the fridge, the crispy coating won’t be quite the same when reheated – but a few minutes in a toaster oven can help bring back some crispiness!
Monte Cristo Sandwich
Equipment
- Skillet
- Mixing bowl
- Tongs
- Toothpicks
Ingredients
Batter
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 eggs
- 3/4 cup milk
- 1/4 cup vegetable oil for frying
Sandwiches
- 1 Tablespoon dijon mustard
- 8 slices white bread challah or brioche
- 8 slices ham
- 8 slices turkey
- 8 slices Swiss cheese
Topping
- powdered sugar as needed
- Raspberry or blackberry jam
Instructions
- Lay two slices of bread side by side. Spread with very thin layer of Dijon mustard. Top with turkey, Swiss cheese, ham, and second bread slice.
- Secure with Toothpicks on two opposite corners, from the top, at an angle, to help keep the sandwich together while battering.
- Add flour, baking powder, salt and cinnamon to a mixing bowl and stir together. Whisk in eggs and milk until smooth.
- Add oil to a skillet over medium heat.
- Use tongs to dip each sandwich into the batter, flipping to coat on both sides. Lift up and allow excess batter to drip off and set aside on a plate. Repeat with remaining sandwiches.
- Once oil in pan is hot, add one sandwich at a time, cooking for about 3 minutes (reduce heat if it starts to brown too much on the bottom) until golden and crisp. Flip and cook on the other side until golden. Remove to a paper towel lined plate.
- Cut into halves or quarters before serving, and dust with powdered sugar. Serve with a side of raspberry jam.
