Monte Cristo Ham Cheese Sandwich (Printable version)

A decadent ham and Swiss cheese sandwich dipped in egg batter and pan-fried to a golden finish.

# Needed ingredients:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

02 - 8 slices deli ham
03 - 8 slices Swiss cheese
04 - 4 tsp Dijon mustard (optional)

→ Egg Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 tsp salt
08 - 1/4 tsp ground black pepper

→ For Frying

09 - 2 tbsp unsalted butter
10 - 1 tbsp vegetable oil

→ Garnish

11 - 2 tbsp powdered sugar
12 - Raspberry preserves or jam (optional)

# How to make it:

01 - Arrange the bread slices and spread Dijon mustard on 4 slices, if using.
02 - Layer 2 slices of ham and 2 slices of Swiss cheese on each mustard-coated bread slice, then top with remaining bread to form sandwiches.
03 - Whisk together eggs, milk, salt, and black pepper in a shallow bowl until smooth.
04 - Warm butter and vegetable oil in a large skillet over medium heat.
05 - Coat each sandwich thoroughly by dipping both sides into the egg batter.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove sandwiches from skillet and let rest for one minute. Slice each sandwich diagonally in half.
08 - Dust sandwiches with powdered sugar and serve immediately, optionally accompanied by raspberry preserves.

# Expert advice:

01 -
  • It tastes like a fancy brunch without the fancy brunch prices or wait times.
  • The contrast between crispy-golden bread and melted cheese is pure comfort in sandwich form.
  • You can make four of them in the time it takes to brew a second pot of coffee.
02 -
  • Don't oversoak the bread in batter or it will become soggy and fall apart; one quick dip per side is all you need.
  • Medium heat is essential—too hot and the outside burns before the cheese melts, too cool and you'll end up with a greasy sandwich instead of a crispy one.
  • Use a gentle hand when flipping; a thin spatula and a confident motion keep the sandwich intact.
03 -
  • Room temperature eggs whisk into the milk more smoothly and create a more uniform batter than cold eggs.
  • Pressing gently on the sandwich while it cooks helps the cheese melt faster and creates a more cohesive structure that holds together when you slice it.
  • Have your spatula at the ready before you start cooking—you need to move confidently so the bread gets golden but doesn't burn.
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