Description
A classic Monte Cristo sandwich recipe featuring layers of ham, turkey, and Swiss cheese between buttered bread, dipped in an egg mixture, and pan-fried to golden perfection. Served with a dusting of confectioner’s sugar and red currant jelly on the side, this indulgent sandwich is perfect for a savory and sweet treat.
Ingredients
Scale
Bread & 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, plus 1 teaspoon, divided
- Confectioner’s sugar, for dusting
Meats & Cheese
- 2 slices Swiss cheese or shredded Gruyere (2 ounces)
- 2 slices ham (2 ounces)
- 2 slices turkey (2 ounces)
Egg Mixture
- 1 large egg
- 1 tablespoon milk
- Pinch kosher salt
- Pinch ground nutmeg
Cooking Fats
- 2–1/2 tablespoons unsalted butter, divided (use European-style like Kerrygold or Plugra)
- 1/2 tablespoon vegetable oil
Instructions
- Prepare the Bread: Soften 1 tablespoon of butter and lightly butter one side of two slices of bread and both sides of the third slice. Spread Dijon mustard on the unbuttered side of one slice, and spread 1 teaspoon of jam on the unbuttered side of the third slice.
- Assemble the Sandwich: Layer the sandwich starting with 1 ounce of Swiss/Gruyere on the mustard side, then the ham, the fully buttered bread slice, the turkey, remaining Swiss/Gruyere, and the last slice of bread with jelly side down. Trim crusts if desired.
- Press the Sandwich: Loosely wrap the sandwich in plastic wrap and weigh it down with a grill press or skillet for 3-5 minutes to meld the layers.
- Prepare Egg Mixture: In a shallow bowl, whisk together the egg, milk, salt, and nutmeg until well combined.
- Dip the Sandwich: Dip the pressed sandwich into the egg mixture, allowing some of the liquid to soak into the bread without letting it fall apart.
- Cook the Sandwich: Heat the vegetable oil and remaining butter over medium heat (about 350 degrees F) in a skillet. Cook the sandwich for 3-4 minutes per side until golden brown and the cheese is melted. Drain on paper towels.
- Warm the Jelly and Serve: Heat the remaining jam or jelly in a small saucepan or microwave until warm. Dust the sandwich with confectioner’s sugar, cut in half, and serve with the warm jelly on the side.
Notes
- Use thick brioche or challah for a rich, sturdy sandwich base.
- European-style butter adds extra flavor and richness.
- Pressing the sandwich before cooking helps the layers meld and enhances melting.
- Dipping should be gentle to avoid soggy bread.
- Confectioner’s sugar balances the savory flavors with a touch of sweetness.
- Serve immediately for best texture and flavor.
