Log In / Sign Up

Monte Cristo Sandwich Recipe

Monte Cristo Sandwich
Difficulty: Easy | Total Time: | Makes: 2 sandwiches

Rumored to have first been served in Los Angeles in the 1950s, the Monte Cristo sandwich is still a staple on the lunch menu at Disneyland’s Blue Bayou restaurant. There are many ways to make this sandwich, including deep-frying it, but here we’ve presented a basic method for pan-frying that’s much simpler. Don’t forget the red currant jelly—it’s not optional! Its sweet tang cuts through the salty, gooey richness of the French toast and filling.

This recipe was featured as part of our Most Delicious Sandwiches recipe slideshow.

INGREDIENTS
  • 1 large egg
  • 1/3 cup whole milk
  • Kosher salt
  • Freshly ground black pepper
  • 4 (1/2-inch-thick) slices white sandwich bread
  • 2 teaspoons Dijon mustard
  • 3 ounces thinly sliced ham
  • 3 ounces thinly sliced roasted turkey breast
  • 3 ounces thinly sliced Emmentaler cheese
  • 2 tablespoons unsalted butter (1/4 stick)
  • Powdered sugar, for dusting
  • Red currant jelly, for serving
INSTRUCTIONS
  1. Place the egg and milk in a wide, shallow plate and season with salt and pepper. Whisk until the egg is broken up and evenly incorporated; set aside.
  2. Place 2 slices of the bread on a work surface and spread 1 teaspoon of mustard on each. Divide the ham and turkey between the mustard-coated bread slices. Place half of the cheese on top of each pile of meat. Close the sandwiches with the remaining 2 slices of bread. Press gently on the tops of the sandwiches to compact slightly.
  3. Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Using your hands, place 1 sandwich in the reserved egg mixture, flipping to coat both sides. Place the sandwich in the frying pan. Repeat with the second sandwich.
  4. Fry undisturbed until the bottoms of the sandwiches are golden brown, about 4 to 5 minutes. Flip and fry until the other side is golden brown and the cheese is melted, about 4 to 5 minutes more.
  5. Transfer to serving plates, dust with powdered sugar, and serve with red currant jelly.
    Write a review | 5 Reviews
  • Monte Cristo Sandwich Recipe
    5

    This sandwich is great great great! I grew up with them prepared deep fried, but this way is much less of a stomach ache!

  • Yes, Perenella. That is how I remember making my first Monte Cristo sandwich 25 yrs ago for my husband. I got the recipe from an old cookbook my mother in law gave me. It makes my tummy rumble just thinking about this sandwich. This is is a good idea for brunch tomorrow!

  • I first had this at the Victoria Falls Hotel in Zimbabwe as a 12 year old, it was mind blowing.

  • Firstly, to be exact, the Monte Cristo Sandwich was first served at the Brown Derby restaurants in Los Angeles. I own a copy of the first edition Brown Derby Cookbook, 1949. The recipe given here is quite similar, but a bit different than the original Brown Derby recipe. For those who would like to have the original, here it is: Take three slices of white bread. Butter the first and cover with lean baked ham and chicken. Butter the middle slice on both sides, place on top of the meat, then cover with thinly sliced Swiss cheese (yes, Emmentaler or Jarlsberg are fine). Butter the third slice of bread and place, butter side down, over the cheese. Trim the crusts; cut sandwich in two; secure with toothpicks; dip in light egg batter; fry in butter on all sides until golden brown. Remove toothpicks and serve with current jelly, strawberry jam, or cranberry sauce.

  • For a simple grilled cheese, add, a mustard pickle relish, or hotdog relish, close and grill in your forman grill, then you don't have to pass the pickles. You can process the mustard pickle for a smoother sandwich

Share with your friendsX