The Montecristo Recipe

Make the custard

In a shallow wide bowl or pie plate, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth and slightly frothy.

Assemble sandwiches

Lay out 4 pairs of bread slices. On each bottom slice place 2 slices of ham (overlapping) and top with 1/2 slice of swiss cheese (or fold a single slice to fit). Top with the other bread slice to form a sandwich. Lightly press so they hold together.

Soak

Heat a large skillet or griddle over medium heat and add 1 tablespoon of the butter to melt. Dip each assembled sandwich into the egg custard, submerging both sides for about 10–15 seconds per side until well coated but not falling apart. Let excess drip back into the bowl.

Cook

Add remaining butter to the skillet. Place soaked sandwiches in the pan (work in batches if needed). Cook 3–4 minutes per side, or until golden brown and the cheese is melted, reducing heat to medium-low if the bread browns too quickly. Press gently with a spatula to promote even contact. Internal temperature should be hot and cheese gooey.

Keep warm

Transfer cooked Montecristos to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining sandwiches.

In a small saucepan over low heat, combine the maple syrup, water, and butter. Warm gently, stirring, until the butter melts and the syrup is homogenuous and slightly thinned (about 2–3 minutes). Stir in orange zest if using. Do not boil. Keep warm until serving.

Cut each Montecristo diagonally in half to reveal the melted cheese and ham layers. Place on serving plates.

Dust the sandwiches lightly with powdered sugar using a fine sieve.

Arrange the mixed fresh fruit alongside or in a small bowl on each plate.

Serve immediately with warm syrup on the side for drizzling or dipping.