Monte Cristo Sammi Recipe

Assemble sandwiches

Lay out 4 slices of bread. Spread about 1/2 tablespoon Dijon mustard on each of those 4 slices (or 1/2 tbs mustard + 1/2 tbs mayonnaise for a milder flavor). On each mustard-coated slice layer 2 slices ham, 2 slices turkey, and 2 slices Swiss cheese. Top each with a second slice of bread to form 4 sandwiches. Press gently to compact.

Trim crusts if desired for neater frying, then lightly press sandwiches with a clean towel or spatula so they hold together.

Prepare batter

In a shallow wide bowl whisk together 3 eggs, 3 tablespoons whole milk, 3 tablespoons all-purpose flour, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth and slightly frothy. The batter should be thick enough to coat but still pourable; if too thick add 1 teaspoon milk.

Coat sandwiches

Working one at a time, dip each assembled sandwich into the egg batter, letting it soak for 10–15 seconds per side so the bread absorbs some batter but doesn't fall apart. Lift and let excess drip off back into the bowl. If desired, repeat for a double-coated, thicker crust: return sandwich to the batter quickly for a second dip, draining excess.

Heat skillet

Place a large heavy skillet (cast-iron or nonstick) over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Heat until butter foams and is just turning golden—about 2–3 minutes. Reduce heat to medium-low to prevent burning during browning.

Fry sandwiches in batches (2 at a time depending on skillet size). Add sandwiches seam side down. Cook 3–4 minutes per side, spooning hot butter-oil over the top as they cook, until crust is deep golden brown and cheese is melted. Adjust heat to keep a steady sizzle without burning. Add remaining 1 tablespoon butter between batches if needed.

Transfer cooked sandwiches to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing the rest.

Finish and serve

Lightly dust the top of each sandwich with powdered sugar if using (about 1/2 teaspoon per sandwich) and sprinkle 1/2 teaspoon granulated sugar across if you like a slightly sweet finish. Cut each sandwich diagonally into halves or quarters. Serve immediately with 3 tablespoons raspberry jam per sandwich for dipping and one cornichon or pickle on the side.

Notes: The jam provides the classic sweet-salty contrast. If you prefer a toaster-style Monte Cristo (baked rather than pan-fried), brush sandwiches with melted butter and bake at 400°F (200°C) for 12–15 minutes, flipping once, until golden and cheese is melted.