Monte Cristo Sandwich Recipe

Prepare

Lay out the 8 slices of bread on a work surface. On 4 slices, layer 2 slices ham, 2 slices turkey, and 2 slices Swiss cheese (and 1 slice cheddar if using). Top each with the remaining 4 slices of bread to make 4 sandwiches. Press gently to compact.

In a shallow dish wide enough to fit a sandwich, whisk together 4 eggs, 1 cup whole milk, 1 tablespoon Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth and slightly frothy. If using flour, put 1/4 cup flour on a plate for a light dredge to help the batter stick (optional).

Working one sandwich at a time, optionally lightly dust both sides with the flour and shake off excess. Then fully submerge each sandwich in the egg-milk mixture, allowing it to soak for 10–15 seconds per side (do not oversoak or bread will fall apart). Lift and let excess drip back into the dish.

Heat a large skillet or griddle over medium heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter; swirl until butter foams and begins to brown lightly.

Place 2 soaked sandwiches in the pan (do not overcrowd). Cook 3–4 minutes per side, pressing gently with a spatula or a weight to ensure even contact, until golden brown and the cheese is melted. Reduce heat slightly if the exterior is browning too quickly and the cheese hasn't melted. Add an extra tablespoon of butter between sandwiches if needed.

Transfer cooked sandwiches to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining sandwiches, adding remaining 4 tablespoons butter to the skillet as you go.

Cut each sandwich diagonally in half. Lightly dust each sandwich with confectioners' sugar (about 1/2 teaspoon per sandwich) and serve immediately with about 2 tablespoons of preserves on the side for dipping. Offer choice of side as desired (e.g., fries, salad, fruit).