Monte Cristo Recipe

Make compote

Combine quartered strawberries, 1/4 cup granulated sugar, 1 tsp lemon juice, and 2 tbsp water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until berries have softened and released juices and mixture has slightly thickened, about 6–8 minutes. If you prefer a smoother compote, lightly mash the berries with the back of a spoon. Remove from heat and let cool slightly; it will continue to thicken as it cools.

Finish

Transfer compote to a small bowl and set aside at room temperature. Place confectioners' sugar in a small sieve for dusting the finished sandwiches. Keep maple syrup available if using.

Prepare custard

In a shallow wide bowl or dish large enough to hold 2 slices of bread side-by-side, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tbsp granulated sugar, 1/2 tsp vanilla extract, and 1/4 tsp kosher salt until thoroughly combined and slightly frothy. Taste and adjust sweetness if desired.

Assemble sandwiches

Lay out 8 slices of bread. On 4 slices, place 2 slices of Swiss cheese each, then 2 slices of Black Forest ham folded to fit, then another slice of Swiss if you like extra cheese. Top each with the remaining 4 bread slices to form 4 sandwiches. Gently press to compact.

Soak sandwiches

Working one sandwich at a time, hold the sandwich and immerse one side into the custard for 4–6 seconds until soaked but not falling apart; flip and soak the other side 4–6 seconds. Let excess custard drip back into the bowl. Place soaked sandwiches on a wire rack for 1–2 minutes to stabilize.

Pan-sear sandwiches

Heat a large skillet or griddle over medium heat. Add 1 tbsp unsalted butter and swirl until melted. Place 2 sandwiches in the skillet (do not overcrowd). Cook until the bottom is golden brown, about 3–4 minutes. Meanwhile, spread or add remaining butter as needed. Flip sandwiches carefully with a spatula and cook the other side another 3–4 minutes, pressing gently with the spatula to ensure even contact and melting of cheese. Reduce heat slightly if browning too fast before cheese melts. Repeat with remaining butter and remaining 2 sandwiches.

Rest and slice

Transfer cooked sandwiches to a cutting board and let rest 1–2 minutes to allow cheese to settle. Using a sharp knife, cut each sandwich diagonally into two triangles.

Plate and finish

Place two sandwich halves on each plate. Spoon 2–3 tablespoons of strawberry compote over or beside the sandwich. Dust sandwiches lightly with confectioners' sugar using the sieve. Serve immediately with optional maple syrup on the side for dipping.