Ultimate Monte Cristo Sandwich

Sweet, salty, crispy, and custardy - our classic grilled Monte Cristo is the ultimate in hand-held comfort food! Thinly sliced ham and turkey layered between melty cheese, then battered and fried to a crispy, golden brown – I mean, what more can you ask of a sandwich?

Jump to:

• What is a Monte Cristo?
• What Goes into this Sandwich
• How to Make a Monte Cristo Sandwich
• Variations
• Equipment
• Storage
• Top Tip
• FAQ
• More Grilled Sandwich Recipes
• Serving & Pairing
• Ultimate Monte Cristo Sandwich

What is a Monte Cristo?

The Monte Cristo Sandwich is a multi-layered ham, turkey, and cheese sandwich that has been dipped in a thin batter and fried golden brown. It is an American variation of the French sandwich known as a Croque Monsieur, and was first served in southern California in the 1960's. The name “Monte Cristo” is a reference to the French novel The Count of Monte Cristo (Alexander Dumas), a hat-tip to the sandwich's French origins.

Many (myself included) tasted our first Monte Cristo sandwich at the Blue Bayou Restaurant in New Orleans Square at Disneyland, where it has been a menu favorite since 1966. Traditionally, a classic Monte Cristo comes dusted with powdered sugar and accompanied by a small service cup or ramekin of jam in which to dip the sandwich.

What Goes into this Sandwich

The quality of any sandwich is dependent, to a great degree, on the quality of the individual ingredients used to make it. This is especially true of complex sandwiches like the Monte Cristo.

★ Deli Meats: We get thinly sliced ham and turkey from the deli, but any sliced ham or turkey will work.

Choose good, quality meats, and avoid anything pressed, processed, or containing gelatin.

Tip: Monte Cristos are great for using up leftover holiday ham and turkey!

★ Bread: We recommend using a sturdy, Texas toast-style, thick-cut bread for Monte Cristos. Not only does it taste great on the sandwich, but it holds up to battering and frying without getting soggy. We have also used sourdough bread with great results.

Avoid using “sandwich” breads; they tend to fall apart under the pressure of battering and frying.

We attempted to make Monte Cristos with healthy, whole grain breads, but honestly, we were not impressed with the results. Of course, this is a matter of personal taste, so if you want to make your Monte Cristos with something like Dave’s Powerseed Bread (which my girls used to call "Birdseed Bread") go for it!

★ Cheese: Monte Cristos are traditionally made with Gruyere; a creamy, nutty, slightly sweet Swiss-style cheese. However, real Gruyere can be difficult to find, so you can sub in your favorite melty cheese. (Avoid using “processed” Gruyere: it is an American imitation, and not a good one.)

We usually use Jarlsberg, which is our favorite all-around Swiss. It isn’t as melty as true Gruyere, but it packs a lot of flavor and is easier to find in our area. Other cheeses that work well with this sandwich include gouda, mozzarella, muenster, and provolone.

If you are lucky enough to have a good cheesemonger close by, stop in and ask what they might recommend.

★ Mayonnaise: Use real, full-fat mayonnaise. Not only does it have the flavor and consistency required, but it has a high fat content as well, which helps to seal the bread on the inside face and keeps it from getting soggy. Do not skip the mayo, even if you normally leave it off of sandwiches.

We are a Miracle Whip family: it is our preferred sandwich spread. That said, do not use MW for this sandwich. It is too sweet and will throw off the flavor of the Dijon-mayo spread, and therein the entire sandwich.

★ Mustard: A smooth, mild Dijon is traditionally used for the sauce. Spicy brown mustard and honey mustard are also both good choices, especially if Dijon isn’t your favorite.

★ Milk: Almost any type of milk will work with this recipe. We have used whole milk, 1%, almond milk, and even an almond-coconut blend, all with good results.

How to Make a Monte Cristo Sandwich

Sandwich Construction

In a small bowl, whisk together the mayonnaise and mustard to make a smooth Dijonnaise sauce.

For each sandwich, place two pieces of bread the on counter. Generously spread one side of each slice with the Dijonnaise sauce. Sprinkle grated Swiss generously over each prepared bread slice.

Note: We find that grating the cheese allows it to melt more readily. Thin slices will work, too.

Place ham slices on one side and turkey slices on the other, and fold the sandwich together.

Press & Cure the Sandwiches

Once your sandwiches are assembled, you need to press and wrap them.

Pressing encourages the sandwich layers to meld and adhere to one another; like when you make a sandwich in the morning and eat it at lunchtime. In the morning, the layers are all over the place; but when you unwrap it at lunch, the layers are stuck together, and the sandwich is a single, cohesive unit.

This lamination process must happen before your sandwiches are dipped into the wet Monte Cristo batter. If it doesn't, the layers will slide and fall apart in the process.

How to Press a Monte Cristo - 2 Ways

[1] Traditionally, a heavy skillet (or your palms) are used to gently press the layers together. This requires a little care. You want the layers to compress, but you don't want to flatten the bread. If you use this method, press; don't squish.

Wrap the pressed sandwiches in clear plastic wrap, parchment, or wax wraps, and allow them to cure in the fridge for at least an hour.

[2] Alternatively, the sandwiches can be tightly wrapped deli-style in plastic film and refrigerated for at least two hours. We find that this method works just as well as manually compressing the sandwiches and doesn't squish the bread layers nearly as much.

Time for the Egg Batter

In medium bowl, whisk together Egg Batter ingredients: eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.

Be sure to use a container that is big enough to dip the sandwiches in.

Slather both sides of each sandwich with softened butter.

This butter layer creates a barrier that allows just the right amount of batter to be absorbed. It also helps give the sandwich that beautiful golden finish.

Dip each buttered sandwich into the batter for 10-30 seconds, allowing the bread to absorb the batter, much as you would when making French toast. Don't overdo it.

Grill the Sandwiches

Our Monte Cristos are grilled instead of deep-fried. Grilling is faster and easier, and requires far less clean-up. Best of all, we enjoy the resulting sandwiches more!

If you own an electric skillet or griddle, now is the time to use it. You can also grill the sandwiches on the stovetop in a cast iron skillet; just be careful not to get the skillet too hot.

How hot should the skillet or griddle be?

• Electric skillet or griddle: Set the temperature to 275°F (135°C) degrees.
• Cast Iron Skillet: Heat over medium-low to low-low, depending on your stove.

When your skillet or griddle is up to temperature, use a pastry brush to coat it with a little canola or other neutral oil.

It is important to use oil for this step: it will help prevent the butter from burning.

Cook sandwich for 5-7 minutes on each side, or until golden brown.

Variations

Add a Slice of Pineapple

Some time ago, we were eating at our local French bistro, and they included a pineapple slice in their Monte Cristos! We loved how the pineapple added a fresh, mildly acidic element to the sandwich, and we loved the idea.

If you choose to include the pineapple, we find that one canned slice, cut in half horizontally, works better than one whole slice.

Place the pineapple slice(s) in between the ham and turkey before folding the sandwich together.

Important: If you use processed deli meats, be sure to use canned pineapple! Deli meats are often formed using gelatin. Fresh pineapple contains enzymes that break down gelatin, and will turn pressed or processed deli meats into a gross, sludgy mess. (We learned this lesson the hard way.)

Equipment

We recommend using an electric skillet or griddle to grill this sandwich. Monte Cristos require a longer cooking time than many grilled sandwiches, so it is important to keep a close eye on the temperature. You can certainly make this Monte Cristo recipe in a regular skillet (and we have, many times) but an electric skillet or flat electric griddle definitely makes things easier.

Storage

Monte Cristo sandwiches are best eaten fresh; however, they will last 3-5 days when refrigerated. Wrap tightly in plastic wrap before refrigerating.

Reheat on a griddle, in an air-fryer, or in the oven. Air fry at 325°F (163°C) for 3-4 minutes, or set on a baking sheet in an 350°F (176°C) oven for 4-5 minutes, until warmed through.

Top Tip

Grill Low and Slow

Do not attempt to rush the grilling process. It should take at least 10 minutes to grill a Monte Cristo. If it takes less than 4 minutes for your sandwiches to grill on one side, your grilling surface is too hot.

FAQ

More Grilled Sandwich Recipes

Serving & Pairing

Traditionally, Monte Cristos are served with dusting of powdered sugar and a side of raspberry or blackberry jam for dipping. No need to stand on tradition, though; try them with strawberry, peach, or even mango-jalapeño jam. (Mango-jalapeño is my current favorite!) Or go full-on savory and serve it with barbecue sauce! It's your sandwich!

Monte Cristos are a "heavy" sandwich, so it's best to pair them with a lighter side: fresh fruit or fruit salad, poached eggs, green salad, sweet potato fries, homemade chips, soups, and crudité are all good choices. These sandwiches can be served for breakfast, lunch, or dinner: the time you serve them will dictate the sides you choose.

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