The Monte Cristo Sandwich is squarely in that category of dishes that used to be classic and on almost any diner menu, but can now actually be tough to find. In fact, I can’t really remember the last time I saw one on a menu.
This is fine though. You probably shouldn’t be ordering it in a restaurant anyway for the same reason that you shouldn’t order a ham and cheese. Just save your money and make the sandwich at home.
This sucker might look more complicated than that, but if you can make a ham and cheese sandwich and french toast, then you can make a Monte Cristo Sandwich. There’re a few little tricks though that makes all the different. (SPOILER: Third piece of bread!)
Classic Monte Cristo Sandwich
Equipment
Ingredients
- 3 slices white sandwich bread
- ¼ pound ham, or turkey
- ½ cup grated gouda cheese
- 2 teaspoons mayonnaise, opt.
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon paprika
- Salt and pepper
- 2 tablespoons butter, for cooking
Instructions
- Lay out three slices of sandwich bread. Split grated cheese between two slices of bread. (You can sub smoked gouda if you want). Top cheese with sliced ham.
- Lightly spread mayo on BOTH sides of the third piece of bread. Place the mayo piece of bread on top of one of the two sides. Then flip the other ham/cheese side on top so the mayo piece of bread is in between the two sides, creating a two layer sandwich. The cheese should be on the outsides of the sandwich.
- Slices the ends off the sandwich and press it with some weight to really compact the layers. You can just cover it with a flat plate or cutting board and press on it gently for a few seconds.
- Whisk together the egg, milk, paprika, and a pinch of salt and pepper.
- Heat butter in a small skillet over medium heat.
- When butter is melted, dredge pressed sandwich in the egg mixture, coating all sides. Immediately move sandwich to the skillet. Cook for 3-4 minutes per side until sandwich is golden brown. Also, upend the sandwich to cook on the ends for about 15 seconds per side.
- Sandwich is done cooking when it is a dark golden brown and cheese is completely melted. Cut sandwich in half and serve immediately!
Video
Nutrition
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Classic Monte Cristo Sandwich
The Two Tricks of Monte Cristo
I made this sandwich in various configurations about five times over the last week or so. The truth is that it’s always pretty delicious, but there are a few tricks to make it even more delicious, which you might as well do.
Trick one is to actually use three slices of bread and make a double decker sandwich. On each side is some good cheese (I like a gouda/smoked gouda mix, but swiss or Gruyere would be great also). There’s also a slice of ham on each side.
In the middle is a piece of bread that has been barely brushed with mayonnaise. You could also use mustard, but you need something for the ham to grab onto.
Stack this stuff up! Make sure that the cheese is on the outer most parts of the sandwich. SO: BREAD-CHEESE-HAM-MAYOBREAD-HAM-CHEESE-BREAD. Get it?
Trust me on this next part: Cut off the edges.
TRICK TWO of Monte Cristo: Press this sucker. I tried a version without doing this and the sandwich doesn’t have the same integrity. Also the bread soaks up too much of the custard mixture later.
By pressing it though, it turns nice and dense. It also turns a two layer sandwich into the thickness of a one layer sandwich. The middle piece of bread almost disappears in the final sandwich.
It doesn’t really matter how you press it. I did one version with just a cutting board on top of the sandwich and I pressed down on the cutting board for 10 seconds. I also did one version with this weird setup. Whatever works!
Cooking the Monte Cristo Sandwich
So now you have a really dense sandwich. Time to cook it.
In a small bowl, stir together the egg, milk, paprika, and a pinch of salt and pepper.
Dip the sandwich in this mix and just coat it well. The egg mixture will stay in a thin layer, but won’t really soak in much because of all the pressing.
Cook this in butter please. Okay… you could use oil if you want (olive oil or coconut oil would be good), but butter just makes for such a delicious final product. Melt a tablespoon or two in a small skillet over medium heat.
Cook the sandwich for about four minutes per side. Also be sure to stand the sandwich on the ends for a few seconds to sear the edges of the sandwich.
Look at this sucker. It’s a thing of beauty.
After the sandwich comes out of the skillet, I recommend transferring it to a few paper towels to let any extra grease drain off.
This one turned out particularly good.
I like to slice mine in half to show off the goodness. In the below photo notice how the middle piece of bread is almost invisible? It basically acts as glue to hold the whole thing together. When you’re eating it, you don’t even notice it.
But, I must say I tried a version without the third piece of bread and it just didn’t seem as complete. The sandwich fell apart and was on the thin side.
The next time you’re getting a grilled cheese craving (like, now, right?!) try this out.
The Monte Cristo needs a comeback.
More Delicious Sandwiches!
Jared
My god this looks amazing
Tom Faris
Your sandwich looks amazing… Thank You!
Adding an additional layer of smoked turkey and Swiss cheese is another version, but this version also adds the finishing touch of BLISS.
After completing all of the same steps (with the added layer of turkey & Swiss), whip up a small batch of pancake batter. Continue by cutting the sandwich into triangles, add 2 toothpicks to each triangle. Push all the way through.
Now, dip each piece in the pancake batter, thoroughly coat and slowly place into frying oil at approximately 360-375 degrees. Turn a couple of times. Carefully remove and place on paper toweling. Wait 2-3 minutes and lightly sprinkle with powdered (confectioner’s) sugar. At this point, you can remove the toothpicks. Serve with blackberry, raspberry or strawberry jam. Also, a few berries on the plate boosts the presentation nicely.
Folks, this sandwich will blow your mind and anyone else eating it.
CThompson
I do this with French Toast but frying these little boogers in pancake batter!! That takes it to another level. Yummy!
Suzanne
Have been making this for years! We dunk it in maple syrup
Terra
We make this at work with Texas toast also dust it with powder sugar and serve with grape or strawberry jelly
Lorij
Finally a true monte
Debbie
OMG the cooks at the facility I live in need this recipe. I think the first time they made this they used the classic recipe, dipping it into the egg batter. But last night it was just a regular grilled cheese and ham sandwich, but they used Muenster Cheese, and it was awesome…for a plain grilled cheese!!! I can imagine that this will be one I will try. Especially with all the yummy extras! Now for my 2 cents worth of advice. For about 30 years now, whenever I cooked a ham, I have had to make a family favorite ham dip. It was equal parts of mayonnaise and sour cream with spicy mustard. You can choose the mustard, there are so many to try. Just don’t go too crazy with the amounts of mayo and sc because by the time you add the mustard, you might have enough to last all year. And put out an assortment of jams and flavored syrups, and berry flavored butters too for a special occasion treat.
Debbie
Forgot to say to use a little of the ham dip in place of mayo for one or both sides of the middle slice of bread, or use a little of the cranberry sauce mixed with mustard on second side. Use grated Cheeses that you suggested or try the grated Muenster Cheese. For the second half of the sandwich, use Turkey Breast and a mix of grated White American Cheese and grated Mozzarella Cheese or Swiss Cheese. Also maybe if you are going to try the pancake batter version mentioned here, I would probably use sliced cheeses to prevent them from leaking out the side…but then again we all love those crispy little cheese bits that leak out onto the pan and get brown, don’t we!?! (I’ll confess…I save them to eat last!!!) Also, if making the pancake batter vrrsion, break 2 wooden skewers in half to use instead of toothpicks so you have a handle to help lower it into the fryer to keep fingers safe and lessen the chance of splashing oil.
Greg
Another AMAZING ham sauce (thanks, Grandma) is equal parts yellow mustard and currant jelly. Current jelly can be hard to find, but it’s totally worth it…perfect balance of the sweet-tart-savory with the ham. Yummy!
Jack
I wonder how this would work on a Forman grill? Hmm
Kim O’Brien
Yes please, let’s reclaim the Monte Cristo. It was a real post-christmas favourite at our house when I was a child with a few differences. We never had the genius middle slice of bread but we did have a slice of ham (always smoked ham) but also a layer of sliced turkey and always Swiss cheese. And always cut in triangles and served with a dollop of cranberry sauce mixed with mustard. Thanks for the memories, thinking this tasty treat will soon be putting in an appearance on our table.
Deb’s Kitchen at the Little Market in Herington KS
I’m going to make these tomorrow with the cranberry mustard sauce on the side. I’m also adding caramelized onions to the center.
Cathy White
Going try the onions for my husband
Susan Huot
The cranberry mustard will become a staple. thank you!
Adrienne
Ermagherd. Putting these on the meal plan for next week. YUM.
Chris
One of our favorite sandwiches ever right up there with the Ky Hot Brown, Croque Madam, and pulled pork sandwich. Great job, Nick, this looks awesome.
Kate
Where’s the jelly!?! I’ve never had a Monte Cristo without jelly in it too.
David
Every Monte Cristo I have ever had the jelly was on the side. There are so many Variations that the jelly flavor becomes important. Having a choice by putting it outside after cooking the sandwich to me is the best!
Teresa
I always sprinkle mine with a dusting of powdered sugar on top as well as dipping them in jelly.
Stan
What are you, a barbarian?!? You’re supposed to cut it across diagonally into two TRIANGLES. Trust me, it makes it way better.
Nick
Fair point! Triangles are vastly superior!
FrozenFella
Too funny, my Son and I totally agree! Triangles for the win!
Pete Fiedler
I’m on this. Thanks for the idea.
Iliana
OMG…! That should melt in your mouth…
Lynda Reyna
OMG bring on the classics!! I have actually been making these for my husband and father in law for breakfast and it always sparks up nostalgic memories for both. The Monte Cristo is one of those comfort foods that always takes you back to the warm comforts of your grandmothers kitchen, I like to call that time the Pre-microwave period. Oh and cinnamon and a light dusting of powdered sugar puts this yummy sandwich over the top. Thanks for sharing
Del
I like it with Maple syrup for breakfast.
FrozenFella
Thanks for the recipe, made this for a late breakfast today and it was excellent!
Lawrence
Oh my god!! Have just finished eating my first proper Monte Cristo made by following your recipe faithfully – it was AMAZING. And I didn’t cut it into triangles – haven’t done that since I was 8 years old :-) and managed to live. Although, I don’t think I’m going to able to move for the next 2 days – but I’ll sure be making that again!!
Nick
Awesome Lawrence! So glad you tried it and liked it. :) Cheers!
Bruno Bernardis
Tal vez sea rico. La traducción me impide averiguarlo. Una lástima.
moh
I like your site. tanks
P. Corrigan
I just finished my first homemade Monte Cristo. This recipe rocks! I added the middle slice of bread, used swiss along with ham and turkey, cut the crust off all 4 sides and then flattened it with my cutting board! Used 2 eggs, no milk. Grilled with butter. Came out tasting better than what I remember getting in the restaurant. If the calories weren’t high enough, I sprinkled powdered sugar on it and dipped each scrumptious piece in raspberry preserves. This recipe is a WINNER! Thank you so much for sharing it with us!
Nicolle
Golden, Brown, DELICIOUS! I’m for sure going to make this recipe again.
g
ITS A BINGO, NICK–
we used sourdough bread, which is more dense—but with great results-
will do lots more–
tks
gordon
Marianna
Very good sandwich, but I made the following adjustment to your directions. Trim the edges off the bread FIRST, before assembling the sandwich. Why risk cutting away ham and cheese?
Rho
Because trimming the crusts after assembling the sandwich seals the edges up. I just eat the tiny slivers I cut off.
Stevie Girl
RHO, Really? How does that work. Trimming crust with just a knife seals the edges up? I would think pressing down on the (cooked) sandwich after the cheese is melted might do that, but if trimming the crusts off serves to seal a sandwich around the edges, it’s news to me.
Diana Trimble
STEVIE GIRL It depends on the kind of bread. Perhaps “seal” is too strong a word, but if you are really using soft white sandwich bread, which is how they do it in Europe, then it is true that the bread sort of squishes together when you cut off the edges and press it, which is in the instructions. If you are using a dry or coarse bread, like sourdough or rye then this will not happen it is true.
Aliyah
Made this for my bf and we both felt it was the nastiest most dense greasy piece of something we ever ate smh…. If I ever make it again I won’t add the 3rd piece of bread I won’t use mayonnaise and I will not use even half the amount of butter you suggest. Wow. He literally asked me Where’d you get this recipe babe, a 500 lb woman from the deep south? He even joked that maybe lard would be good on it haha
Nick
Hey Aliyah! Sorry it wasn’t your thing. It’s a classic, but a serious sandwich for sure. Hope you try some other recipes from the site if they catch your eye. Cheers! -Nick
Stevie Girl
Yes, it’s a classic sandwich, I have seen Monte Cristos served in restaurants in the past. I would likely not make it too heavy either, because they are awfully rich as it is.
Stevie Girl
Yes, it’s a classic sandwich, I have seen Monte Cristos served in restaurants in the past. I would likely not make it too heavy either, because they are awfully rich as it is.
Stevie Girl
Sorry about the duplicate comment. No idea how it did that, but there’s no edit or delete option (it doesn’t seem), which I can’t control anyway.
Elisabeth
I make a much healthier version that’s just as good!
I use 2 pieces of Ezekiel bread, & make them into French toast. Then I put 1 slice of honeybaked ham or turkey, and 2 slices of cheese – you can play around with different kinds – between the 2 slices of french toast, with the cheese on either side of the ham so it will all stick together. Then I heat the assembled sandwich in a pan, the oven, or even the microwave until the cheese has melted, flipping the sandwich over halfway through. Done!
Delicious, not greasy, and not bad for you! You may prefer to add a little mustard or jam, etc. :-)
Mary
Aliyah I read all the comments and you were the only negative one. Maybe the problem isn’t the sandwich or the recipe.
Brenda Marshall
Mary well put. 0
Zilla
I found this recipe the other day while remembering enjoying one on a diner many years ago. I made them with turkey, salami, and Swiss for my family and the dressing of their choice for the light smear on the third slice. So good & so much easier than I thought it would be. THANK YOU!
I will be making these often now.
Michelle
Just made this but with the twist of roast beef and cheddar at the request of my girls….. they loved it! I, in the other hand, had smoked turkey and cheddar on mine and it was amazing!
SCOTT
Wrong. You don’t put mayo or paprika on a monte cristo. Yuck.
Debi
Never heard of mayo or mustard on a Monte, only powdered sugar or syrup…yours sounds more like a luncheon sandwich. I’ve always found it in the breakfast or brunch category, if u go traditional, if not try instead with some apricot jelly on one layer! Thx for the pancake dip, I’ll def give that a try!!
M. Small
A better way to make monte cristo sanwhiches is t make the French toast first. Then add the ingrdients and fry a little more to melt the cheese. This way everything is cooked and a bit crispy
Pericles Rosa
I’m salivating just seeing the pictures, OMG.
Gonna try to make it soon ;)
Cheers
Alana
The cheese is killing me here! I am in Asia at the moment and the cheese situation is making me a little sad!
Diana Trimble
Alana! Your comment made me laugh and wince at the same time. Isn’t it bizarre how certain people’s of the planet never figured out the cheese thang? Blows my mind. Hope you got back to cheesier shores! :-)
Gigi
Looks good! I’m gonna try this and one with turkey and bacon (turkey club!).
Lily Jeans
Thanks for the recipe, made this for a late breakfast today and it was excellent!
Lily Jeans | happy wheels
https://happywhels.net/
Pammy
You have saved my pre-Christmas BACON with this recipe!! A million THANKS!
Gus Davidson
The cooks on my ship (HMCS Kootenay) used to have this on the Sunday lunch/brunch menu. Amazing sandwich. Thanks for reminding me how it’s made. BTW Canadian Navy cooks are the best out there.
Diana Trimble
Yesterday I made a sourdough grilled ham and cheese and today I still had enough leftover ingredients to do it again. Except I wanted something MORE! I considered making a Croque Monsieur, which I have mastered if I do say so myself, but then I suddenly recalled the Monte Christo sandwiches I’d enjoyed as a young teen. I’d get them at a strip mall joint called the Beverly Hills Cafe, that was indeed just inside the Beverly Hills city limits. So I looked up a few recipes and settled on yours because I like your style. I want to thank you for going into details and urging your reader to pay attention to a couple of specific things! I was indeed tempted to skip the third slice of bread, and I was also tempted to leave the crusts on, but your explanation of why the first was necessary made sense, so when the second piece of advice just carried the admonition “trust me on this”, I found it persuasive enough to get me to follow thru on these counter-intuitive steps. You were RIGHT! The interior slice, especially if coated with mayonnaise then cheese, indeed performed an essential structural role in keeping the sandwich together and did not seem too bready, while removing the crusts allowed the sandwich to be more easily pressed (especially with crusty sourdough) and everything “squish” together nicely. The only thing I would add, is that I found it necessary to dip the uncooked side of my sandwich in the egg mixture again, after frying the first side, and then fry the second side. This could be because I was using sourdough bread, which is stiffer and less absorbent than regular white bread, but also undoubtedly because I buttered the outside slices, out of force of habit, and the butter formed a kind of seal, preventing the egg from soaking well. I left it in on one side for a while so that I could start cooking, then once the butter on the upside had melted into the bread, the egg soaked right in. Performing this action smoothly was easier with a pair of tongs. The sandwich turned out great, creamy and soft and decadent. Cheers!
Laverne
Okay, I’m convinced – I’ll make it the way he says!! Three layers, but I HAVE to use sourdough – yum. And no crusts…. xoxo
Diana R Trimble
How did it turn out? I only eat sourdough bread too – it will work as long as it’s not the kind with large holes!
Laverne
Just discovered your site. I am going to head for Safeway for your Monte Cristo (3 slices) ingredients right now. Not much excitement in my life at 86, but at least this sandwich sounds more exciting than PB&M (mayonnaise!!). Thanks!!
Jeanette
Can you use a Panini press instead of frying it.?
Nick
I worry it would stick, but if yours is well-seasoned it might work okay. Good luck!
Thomas McElroy
Strawberry Preserves will really put a Monte Cristo over the top.
Jeanette
Cheddars Restaurants makes a good Monte Cristo
Kim
I grew up in the 50’s and back then many of the higher class restaurants served Monte Cristos and if a restaurant served a Monte Cristo, you better believe I ordered it. They all had ham, turkey and cheese on them and they were always served with a little dish of strawberry jelly on the side. I can’t even conceive of eating one without the strawberry jelly!!!!
antonio palmieri
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
Annie
Oh my word, that looks delicious. I haven’t had a Monte Christo in years and now that I read this, I realize I haven’t seen one on a menu for a long time either.
I am going to try that third slice of bread; I can’t even see it at all in that photo if the grilled sandwich. Which looks so very very good.
I’m going to make them for lunch, it’ll be a great surprise for my husband.
candy crush soda
A cake of sanwid is hard to resist, I just want to put it right into my mouth to eat. You make it so awesome
Katie
This looks so good! The best monte cristo I have ever had was from Bennigan’s (remember that place!) and they served it with raspberry preserves. It was so good.
Phil Parkhurst
Bennigan’s had a killer Monte Cristo. I was so sad when that chain closed.
Thomas
Disgusting. I wouldn’t feed this to a stray dog.
Diana Trimble
It’s OK Thomas. Many people are terrible cooks who can’t follow a simple recipe and then blame the recipe for the bad results. If prepared correctly, this sandwich is scrumptious. Keep trying! You’ll get there in the end! I know people who used to be hopeless in the kitchen that were perfectly competent after a few years of sticking with it. Regarding the stray dog thing, it’s probably best not to feed cheese to a dog that you have no way of knowing may be lactose intolerant, as they would get diarrhea. If you want to feed a stray dog, I recommend giving it a juicy bone, or a can of dog food. Cheers!
Michelle
My mom used to look forward 5o our Disneyland trips just to have a Monte Cristo at the Blue Bayou restaurant (next to the Pirates of the Caribbean ride) she has been asking for one for forever, since our last Disneyland trip was in the ’70’s. Now that i see how easy it is and the variations (I am not a Swiss fan and mom remembers swiss cheese) I am game to try this very delicious looking recipe, I will definitely let you know how the “expert” (my mommy monster) rates it.
Jair Prandi
Wow! A sandwich so simple and looks so yummy. I’ll try to make it here at home.
Charlene
I’m loving the overall comments…I’m going to try this in pancake batter and see how it turns out…this is the best recipe I’ve seen on here especially with cutting the crust off and adding a 3rd bread…thx for sharing and I also agree if anyone finds this disgusting then they can’t follow simple directions..kudos..xo
Charlene
Wish I could show u the aftermath of my pancake batter concoction. absolutely delish!!! I’m never going back to the original..lol…thx u..xo
Elizabeth
Loving the comments also lol. I grew up hanging around my mom’s diner in Brooklyn and have been working different ways to make this. I’m a ham only and swiss kinda gal but I do add a touch of mustard for my son.
I personally, for some strange reason, make a quick honey dijon for me to dip my triangles in. but I’m a weird one. Thanks so much for this recipe! It will be added into my children’s family recipe books. It tastes like home.
Diana Trimble
I just made this again and it was even better this time! Sharp cheddar is lovely in place of gruyere (which I didn’t happen to have.) Also I had some strawberry pepper jelly on the side. A very good addition!
Debi
I’m with u, I’ve always had it served with powdered sugar or maple syrup, never mayo…
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Brenda
The Monte Cristina is my all time favorite. Whenever we go out to eat Cheddars Scratch Kitchen this is what I order. They serve it with raspberry preserves. I didn’t think I would like the preserves so never ate that part. One night I decided to give it a try. Just dipped a corner of my sandwich in it and this was so yummy. I have never tried making my own. I am going to give this a try. Thank you
Gwen DeGeere
I tried this for the 1st time today and it was literally the most disgusting thing I have ever ate! Puked afterwards cuz I can’t get the smell and taste of it to go away.
What’s wrong with everyone who likes this ?
Gross!
Monique
And real maple syrup to dip it in! That’s the way I’ve always eaten them. Decadent
lorene bar
Perfect recipe, but for diet reasons, I do not do 3 layers. I use gruyere cheese though and like some others, warm maple syrup on the side. Omg!
Decadent, save for the cheat day! lol
Barbara Pettit
That is NOT a classic Monte Cristo. It is a ham, turkey , grilled cheese sandwich!! a true Monte Cristo is dipped completely into a pancake type batter & Deep Fried, not fried in a skillet! & then sprinkled with powdered sugar. Apparently you have never had one.
Lolly
While this does look great it’s not a Monte Cristo. This is just a sandwich with an egg wash. A Monte Cristo is battered. I don’t know if it can be done with a panini press but it might be worth the effort to try. And I’m going to do just that.
Roberta
Love. mOnte Christopher and this one looks delicious. And easy to make.