Monte Cristo* Recipe

Make custard

In a wide, shallow bowl or baking dish combine 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract and 1/2 teaspoon salt. Whisk until thoroughly combined and slightly frothy.

Add herbs

Stir the 2 tablespoons finely chopped mixed fresh herbs (parsley, chives, thyme) into the custard. This infuses the French toast with a subtle herb note that complements the ham.

Preheat pan

Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the unsalted butter to the pan and let it melt and foam; reduce heat slightly if it starts to brown too fast. Keep remaining butter for cooking subsequent batches.

Soak & cook brioche

Working 2–3 slices at a time, dip each brioche slice 5–8 seconds per side in the custard (do not oversoak — brioche soaks quickly). Let excess drip back to the bowl, then place slices on the hot pan. Cook 2–3 minutes per side until deep golden brown and set. Add more butter to the pan as needed and keep cooked slices warm on a sheet pan in a 200°F/95°C oven while you finish the rest.

Prepare mascarpone spread

While the brioche cooks, combine 1 cup mascarpone cheese, 1/3 cup well-drained crushed pineapple, 1 minced seeded jalapeño, 1 tablespoon lime juice, 1 tablespoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and taste; adjust lime, honey or salt to balance sweetness and heat. Chill briefly if time allows so it firms slightly for spreading.

Parboil potatoes

Place 1.5 lb baby Yukon Gold potatoes (left whole if small or halved if medium) in a pot of cold salted water. Bring to a simmer and cook 8–10 minutes until just tender when pierced with a knife. Drain and let steam-dry for 2 minutes so surface moisture reduces (this helps crisping).

Pan-roast potatoes

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the butter foams, add the drained potatoes cut-side down if halved. Let them sear undisturbed for 4–6 minutes until golden and crisp, then toss. Add 1 tablespoon chopped fresh rosemary, 2 minced garlic cloves, 1 teaspoon salt and 1/2 teaspoon black pepper and continue to cook, stirring occasionally, another 4–6 minutes until crisp and fragrant. Remove from heat and stir in 2 tablespoons chopped parsley. Keep warm until plating.

Assemble sandwiches

Take two cooked brioche slices per sandwich. On the bottom slice spread about 2–3 tablespoons of the pineapple-jalapeño mascarpone. Top the mascarpone with 3 slices honey-roasted ham, then 1 sliced piece of Swiss cheese. Place the second brioche slice on top. Repeat for remaining sandwiches. If you prefer the cheese melted into the sandwich, assemble and proceed to the next step.

Melt cheese and finish

Option A — Oven method: Preheat oven to 350°F (175°C). Place assembled sandwiches on a sheet pan and bake 4–6 minutes until the cheese just melts. Option B — Stovetop method: Heat the skillet over medium and add 1–2 tablespoons unsalted butter. Add sandwiches and cook 1.5–2 minutes per side pressing gently with a spatula, then cover the pan for 1–2 minutes to help the cheese melt. Remove when cheese is melted and brioche is warmed through.

Cut each sandwich in half on the diagonal. Dust tops lightly with 2 tablespoons powdered sugar for the classic sweet-salty contrast. Serve each Monte Cristo with a generous spoon or small ramekin of maple syrup or extra honey (about 2 tablespoons per serving) for dipping, and a portion of the herb potatoes on the side.

Optional: secure sandwiches with a toothpick if stacking or serving upright. Serve immediately while French toast is warm, mascarpone is slightly cool, and potatoes are crispy.