A Monte Cristo Sandwich is a flavor blast of cheese and salty ham sandwiched between two slices of hearty bread. The perfect brunch option for sweet and savory lovers!
For each sandwich, spread mayo on one slice of bread and mustard on the other slice.
Layer cheese and ham on the mayonnaise side of the bread.Chef Antoine suggests layering the cheese and ham in a way that there is cheese in between each slice of ham. This way when the cheese melts it holds everything together.
Place mustard side of bread over the ham and cheese to close the sandwich.
Whisk eggs in a shallow dish.
Melt butter over medium heat in a skillet, coating the bottom of the pan.
Using gloved hands, place the sandwich in the whisked egg. Turn the entire sandwich over to coat both sides of the bread. Repeat for the second sandwich.
Place both sandwiches in the skillet and cook for 2-3 minutes or until golden brown. Flip sandwich to cook the other side, another 2-3 minutes.While cooking the sandwich, pressing down gently with a spatula can help brown the bread more evenly.
If you like, sift some powdered sugar over the sandwich and serve with raspberry jelly.
Notes
You can use chopped ham instead of slices if you like.
To reheat, you can place the sandwich back into a lightly buttered skillet. Give it a flip or two until everything is warmed through. You can also reheat it in the oven at 350F for a handful of minutes or opt for the reheat button on your air fryer.
It's best to use wide/thick sliced bread. We used Pepperidge Farms Hearty White Bread but wheat bread will do the trick just as well. Thicker sliced bread will provide a much sturdier base for your fillings and will hold up better to the dredging of eggs. Aim for around 1/2 inch thick.
Try regular Swiss cheese, Provolone, and even Gouda if you aren't keen on gruyere. Both slices or shredded will work. Other popular substitutions for gruyere are Jarlsberg and Emmental cheese.