Monte Cristo Recipe

Make the batter

In a shallow wide bowl or pie dish whisk together 3 large eggs, 3 tablespoons whole milk, 2 tablespoons heavy cream, 1 teaspoon granulated sugar, 1 teaspoon vanilla extract, a pinch of ground nutmeg and a pinch of salt until homogenous and slightly frothy.

Assemble sandwiches

Lay out 8 slices of thick-sliced white bread. If using Dijon mustard, spread about ½ teaspoon Dijon on four slices. On those four slices place 2 slices ham, 2 slices turkey and 2 slices Swiss cheese each (adjust to fit bread). Top each with the remaining bread slices to form 4 sandwiches, pressing gently to seal. Trim crusts if desired for cleaner edges.

Soak sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Melt 1 tablespoon of the unsalted butter in the pan to test heat: it should sizzle gently. Dip each assembled sandwich into the egg batter, holding briefly on each side so the bread absorbs batter but does not fall apart (about 5–8 seconds per side). Let excess drip off. Work with one or two sandwiches at a time.

Pan-fry sandwiches

Add remaining butter (about 2 tablespoons) to the skillet; if you want slightly higher smoke point add 1 teaspoon vegetable oil to the butter. Place battered sandwiches in the skillet and cook over medium-low heat 3–4 minutes per side, or until deep golden brown and the cheese inside is melted. Press gently with a spatula once during cooking to ensure even contact. If the exterior browns too fast, lower the heat and cook longer to fully melt the cheese.

Transfer cooked Monte Cristos to a rack or paper towel-lined plate briefly to rest for 1 minute. Slice each sandwich in half diagonally.

Dust the tops lightly with powdered sugar (about ½ tablespoon per sandwich or to taste). Serve immediately with 1 tablespoon jam per sandwich on the side for dipping. If desired, serve additional Dijon alongside for a sweet-savory contrast.