Monte Cristo Recipe

Assemble sandwiches

Lay out 4 slices of bread. On each slice place 2 slices of ham, 2 slices of turkey and 2 slices of Swiss cheese. Top each with a second slice of bread to form 4 sandwiches. Press gently to compact. Trim crusts if desired for neater edges.

Butter exteriors

Spread about 3/4 tablespoon of softened unsalted butter on the outside face of each sandwich (both top and bottom). The butter will help achieve a golden crust when cooking.

Make the batter

In a shallow wide dish (pie plate or rimmed baking sheet), whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream (optional), 1 tablespoon granulated sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt until fully combined and slightly frothy.

Soak sandwiches

Working with one sandwich at a time, dip each buttered sandwich into the batter, letting it soak for about 10–15 seconds per side so the bread absorbs but does not fall apart. Lift and let excess batter drip back into the dish. Place dipped sandwiches on a wire rack or plate while you heat the pan.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium to medium-low heat. Add 1 teaspoon vegetable oil and 1 tablespoon unsalted butter; swirl to coat and let the butter foam but not brown.

Pan-fry sandwiches

Place two soaked sandwiches in the skillet (do not overcrowd). Cook 3–4 minutes per side, gently pressing with a spatula, until batter is set and both sides are deep golden brown and the interior cheese is melted. Adjust heat as needed to prevent burning — lower heat if browning too quickly. Add remaining tablespoon of butter and repeat with remaining sandwiches (wipe pan if needed and re-add a little butter/oil).

Rest and slice

Transfer cooked sandwiches to a cutting board and let rest 2 minutes. Dust the tops lightly with powdered sugar, then slice each sandwich diagonally into halves or quarters.

Place each sandwich on a plate and serve with about 2 tablespoons (per serving) of cherry preserves in a small ramekin or spooned alongside for dipping. Optionally finish with a light crack of ground black pepper over the sandwich for contrast.