Monte Cristo Ham Cheese Sandwich (Printer-friendly)

Savory ham and Swiss, dipped in egg batter and pan-fried to golden perfection.

# 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)

# Directions:

01 - Arrange bread slices and spread Dijon mustard on four of them if desired.
02 - Layer two slices of ham and two slices of Swiss cheese on each mustard-coated bread slice. Top each with a second piece of bread to form sandwiches.
03 - In a shallow bowl, whisk together eggs, whole milk, salt, and pepper until smooth.
04 - Melt butter with vegetable oil in a large skillet over medium heat.
05 - Coat each sandwich thoroughly on both sides by dipping in the egg batter.
06 - Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove sandwiches from skillet, allow to rest for one minute, then slice diagonally in half.
08 - Dust sandwiches with powdered sugar and serve immediately with raspberry preserves if desired.

# Expert advice:

01 -
  • It transforms ordinary deli ingredients into something that feels fancy enough for brunch but takes less time than scrambled eggs.
  • The contrast between melted cheese, crispy bread, and that sweet powdered sugar dust is genuinely addictive.
  • It's the kind of sandwich that people remember, the one they ask you to make again.
02 -
  • Don't skip letting the battered sandwich drip back into the bowl for a few seconds, or you'll end up with a soggy bottom that falls apart when you flip it.
  • The moment you smell the batter turning golden is your signal to check the bottom—look for that mahogany color, not pale golden, because it'll keep cooking after you flip.
  • Powdered sugar goes on while everything is still warm, otherwise it sits on top like snow instead of melting slightly into the crust.
03 -
  • Make all four sandwiches before you start frying, and keep them stacked on a plate nearby—this rhythm keeps you in the zone and prevents cold sandwiches.
  • If you're cooking for more than four people, resist the urge to crowd the pan; work in batches and keep finished ones warm on a low oven while you fry the rest.
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