Monte Cristo Recipe

Assemble sandwiches

Lay out the 8 slices of challah in pairs to form 4 sandwiches. On each bottom slice place 2 slices of turkey, 2 slices of ham, and 2 slices of Swiss cheese. Top with the matching bread slice and press lightly to compact.

Butter sandwiches

Spread about 1 teaspoon of softened unsalted butter on the outside of each sandwich slice (both top and bottom). Reserve remaining butter for cooking.

In a shallow wide dish (pie plate or rimmed baking sheet), whisk together 4 large eggs, 1 cup whole milk, 1 teaspoon granulated sugar, 1 teaspoon vanilla extract and a pinch of salt until frothy and uniform. This will be the dipping batter for the sandwiches.

Heat a large skillet or griddle over medium heat until hot. Add 1 tablespoon of the unsalted butter and tilt to coat the pan.

Working 1–2 sandwiches at a time (depending on skillet size), dip each buttered sandwich into the egg mixture for about 5–8 seconds per side, allowing the bread to soak but not fall apart. Lift and let excess batter drip back into the dish.

Place the dipped sandwich onto the preheated skillet. Add another 1 tablespoon butter to the pan as needed between batches. Cook 3–4 minutes per side, or until golden brown and the cheese is melted, pressing gently with a spatula for even contact. Reduce heat slightly if the exterior browns too quickly before cheese melts.

Transfer cooked sandwiches to a wire rack or a baking sheet in a warm oven (about 200°F/95°C) to keep warm while you cook remaining sandwiches.

While sandwiches cook, make the raspberry sauce: in a small saucepan combine 2 cups raspberries, 1 tablespoon granulated sugar, 2 tablespoons water and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and become saucy, about 6–8 minutes.

For a smoother sauce, press the cooked raspberries through a fine-mesh sieve into a bowl, discarding seeds. If you prefer a chunkier sauce, skip sieving. Stir in 2 tablespoons confectioners' sugar to taste and adjust sweetness with more sugar or lemon juice as needed. Keep warm or chill briefly.

Slice each Monte Cristo on the diagonal. Serve each sandwich with 2–3 tablespoons raspberry sauce on the side or lightly spooned over the cut surface. Dust sandwiches lightly with powdered sugar (about 1/2 tablespoon per sandwich) before serving.