Monte Cristo Recipe

Assemble sandwiches

Lay out 4 slices of bread. Spread about 1/2 tablespoon Dijon or yellow mustard on each slice. Top two slices with 2 slices ham and 1-2 slices Swiss cheese each. If using turkey, add 1 slice turkey per sandwich. Close sandwiches with remaining bread slices to form 4 sandwiches.

Trim crusts slightly if desired and press sandwiches gently to compact layers. Spread about 3/4 teaspoon softened butter over the outside face of each sandwich (both top and bottom) to help browning later. Reserve remaining butter for the griddle if needed.

Make dipping batter

In a wide, shallow bowl or pie dish whisk together 4 large eggs, 3 cups whole milk, 1 teaspoon salt, 1 teaspoon granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon ground nutmeg until combined and slightly frothy. The batter should be thin enough to coat but not soak excessively.

Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon butter or clarify as needed so pan is hot but not smoking.

Working 1–2 sandwiches at a time, dip each buttered sandwich quickly into the batter: submerge one long face for 3–5 seconds, then flip and repeat on the other long face. Do not soak more than 5–6 seconds per side to avoid a soggy interior. Let excess batter drip back into the dish.

Place dipped sandwich on the hot skillet. Cook, uncovered, 3–4 minutes per side until deep golden brown and the cheese begins to melt, pressing gently with a spatula. Add more butter to the pan as needed and reduce heat slightly if browning too quickly. Internal cheese should be melted and bread crisp.

Transfer cooked sandwiches to a rack set over a sheet pan and keep warm in a 200°F (95°C) oven while you cook remaining sandwiches.

Make berry syrup

In a small saucepan combine 2 cups frozen mixed berries, 1 cup granulated sugar, 1 cup water, and 2 tablespoons fresh lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. After 6–8 minutes the berries will break down and release juices.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering berry mixture. Cook 1–2 more minutes until slightly thickened. If you want a smoother syrup, mash the berries with the back of a spoon or pulse briefly in an immersion blender, then strain through a fine-mesh sieve for a clear syrup, reserving some berry pieces if desired.

Taste and adjust sweetness or acidity with more sugar or lemon if needed. If desired, stir in 2 tablespoons maple syrup for depth. Keep warm until serving.

Plate each sandwich: dust the cut halves lightly with 1/2 tablespoon powdered sugar per sandwich, cut diagonally, and drizzle 2–3 tablespoons berry syrup over the top or serve syrup on the side for dipping.

Serve immediately while warm with extra berry syrup on the side.