Monte Cristo Savory-Sweet Sandwich (Print version)

A savory and sweet sandwich layered with ham, cheese, dipped in egg batter and pan-fried to golden perfection.

# What You Need:

→ 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 8 bread slices on a flat surface and spread Dijon mustard on 4 slices if desired.
02 - Layer 2 slices ham and 2 slices Swiss cheese on each mustard-coated slice, then cover with remaining bread slices to form sandwiches.
03 - In a shallow bowl, whisk together eggs, whole milk, salt, and ground black pepper until smooth.
04 - Warm butter and vegetable oil in a large skillet over medium heat until melted and combined.
05 - Fully coat each sandwich on both sides by dipping into the egg mixture.
06 - Place sandwiches in the skillet and fry for 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
07 - Remove sandwiches from skillet and allow to rest for one minute before slicing diagonally in half.
08 - Dust sandwiches with powdered sugar and serve immediately with raspberry preserves on the side if desired.

# Expert Tips:

01 -
  • It tastes like you spent way more time and effort than you actually did.
  • The crispy golden exterior gives way to melted cheese and tender ham that reminds you why breakfast sandwiches get all the glory.
  • That powdered sugar dusting feels like a little indulgence, like you're treating yourself without the guilt.
02 -
  • Don't skip the resting step—those few minutes let the cheese firm up just enough so it doesn't ooze out the sides when you cut into it.
  • Medium heat is your friend here; too hot and the bread burns before the inside gets a chance to warm through and the cheese melts properly.
03 -
  • Let your sandwich sit for 30 seconds after dipping so the batter really adheres instead of sliding off in the pan.
  • The real secret is getting your pan temperature just right—hot enough to crisp the bread but not so hot that it burns before the cheese melts.
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