Name: Monte Cristo Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4-6 slices Leftover ham, sliced (Any cooked ham works.); 4 slices Sliced bread (white, brioche, or country-style) (Best for soaking and crisping.); 2 large Eggs (Beaten.); 0.25 cup Milk (Use whole or 2% for richer custard.); 2 tablespoons Butter (For the skillet; can mix with oil.); to taste tablespoons Powdered sugar (For dusting.); to taste tablespoons Jam (Raspberry or strawberry recommended.)

Jump to Recipe Print Recipe

I grew up eating Monte Cristos whenever there was leftover holiday ham — the crunchy, custardy crust plus melty Swiss cheese is comfort food at its best. This straightforward version uses sliced bread, leftover ham, Swiss or Gruyère, and a quick egg-and-milk bath to transform ordinary sandwiches into a sweet-and-salty brunch or weeknight treat. Dust with powdered sugar and serve with jam for that classic contrast everyone remembers.

Why you’ll love this dish

This Monte Cristo is simple, fast, and forgiving. It turns leftover ham into something elevated without fancy equipment. It’s perfect for a lazy weekend brunch, a quick dinner that feels special, or using up holiday ham without wasting food. Kids love the melty cheese; adults love the dish’s salty-sweet balance.

"One bite and it felt like the holidays all over again — crispy, custardy edges and gooey cheese. A winner for using leftovers." — a repeat cook

How this recipe comes together

Before you gather ingredients, here’s the quick process so you know what to expect: assemble ham and cheese between bread slices, make a shallow egg-and-milk batter, dip the sandwiches briefly, then pan-fry in butter until golden. Finish with a dusting of powdered sugar and a side of jam. The whole workflow is about hands-on assembly, a short soak, and a fast sear.

What you’ll need

Leftover ham, sliced (about 4–6 slices per sandwich depending on preference) — any cooked ham works.
Sliced bread (white, brioche, or country-style are best because they soak and crisp well).
Cheese: Swiss or Gruyère (sliced or shredded).
Eggs (2 large for 2–3 sandwiches).
Milk (use whole or 2% for richer custard; about 1/4 cup).
Butter (for the skillet; you can mix a little oil to raise the smoke point).
Powdered sugar (for dusting).
Jam (raspberry or strawberry to serve).

Substitutions/notes: use turkey instead of ham for a lighter version; replace milk with half-and-half for a richer coating; use egg replacer and dairy-free alternatives to make it vegan-ish, though texture will differ.

How to prepare it

Arrange two slices of bread on a clean surface. Layer ham and a generous amount of Swiss or Gruyère between them. Press lightly to compact.
In a shallow bowl, whisk eggs with milk until smooth and slightly frothy. Season with a pinch of salt and pepper if you like.
Heat a skillet over medium heat and add a pat of butter until foaming.
Working one sandwich at a time, dip into the egg mixture, letting the bread soak briefly on each side but not so long it falls apart. Lift and let excess drip back into the bowl.
Place the sandwich in the hot skillet. Cook until deep golden and crisp, about 3–4 minutes per side, lowering heat slightly if the bread browns too fast. Add more butter for the second side as needed.
Transfer to a plate, dust with powdered sugar, and serve with jam on the side for spreading or dipping.

Key Ingredients

Leftover ham — cooked, thinly sliced.
Sliced bread — brioche, white, or country loaf.
Swiss or Gruyère cheese — slices or shredded.
Eggs — beaten.
Milk — whole or 2%.
Butter — for frying.
Powdered sugar — for a light dusting.
Jam — raspberry or strawberry pairs best.

Small tip: slightly stale bread actually soaks the egg mixture more evenly without turning mushy.

How to prepare it

Assemble sandwiches by layering ham and cheese between two slices of bread. Press lightly.
In a bowl, whisk together eggs and milk until well combined.
Heat butter in a skillet over medium heat until melted and shimmering.
Dip each sandwich in the egg mixture briefly, soaking both sides but not letting the bread fall apart.
Cook the sandwiches in the skillet until golden brown on both sides, about 3–4 minutes per side. Adjust heat as needed to avoid burning.
Serve immediately, dusted with powdered sugar and with jam on the side.

Best ways to enjoy it

Serve on a large plate dusted with powdered sugar and a small ramekin of jam for dipping. Pair with:

A crisp green salad with a lemon vinaigrette to cut the richness.
Fresh fruit like orange segments or berries for brightness.
Crispy oven fries or a simple potato hash for a heartier meal.
Drink pairings: a sparkling rosé, a light lager, or coffee for brunch.

Storage and reheating tips

Refrigeration: Place cooled sandwiches in an airtight container and refrigerate within 2 hours. Eat within 3–4 days.
Reheating: For best texture, reheat in a preheated 350°F (175°C) oven or toaster oven on a rack for 8–12 minutes until warmed through and crisp. Avoid microwaving if you want to keep the crust crunchy; use the microwave only for a quick warm-up and then crisp in a hot skillet for a minute.
Freezing: You can freeze assembled (but un-dipped) sandwiches wrapped tightly for up to 1 month. Thaw overnight in the fridge, then dip and cook as directed. If you pre-cook and freeze, reheat from frozen in a 375°F (190°C) oven for about 15–20 minutes, flipping once.

Food safety note: store cooked ham and egg-based leftovers promptly and reheat to at least 165°F (74°C) when serving.

Pro chef tips

Don’t over-soak: a quick dip keeps the bread custardy inside while staying crisp outside. Too long in the egg mix makes it soggy.
Use cold butter but a hot pan: add butter just before the sandwich so it doesn’t burn and the bread browns evenly.
Even pressing: sandwich press with a spatula while cooking helps the cheese melt faster and ensures even contact with the pan.
Control the heat: medium to medium-low prevents the coating from darkening before the inside heats through.
For extra flavor: add a thin smear of Dijon mustard or a sprinkle of nutmeg into the egg mix for subtle depth.

Creative twists

Ham & apple: add thin apple slices and swap jam for a grainy mustard spread.
Turkey and cranberry: use leftover turkey with a smear of cranberry sauce instead of jam.
Croque-style: spread béchamel inside before frying and skip the powdered sugar for a savory French take.
Vegetarian: use roasted portobello or thick-cut grilled zucchini with Gruyère.
Spicy-sweet: include a thin layer of pepper jelly instead of standard jam for a heat kick.

Your questions answered

Q: How long does this take from start to finish?
A: About 15–20 minutes total: 5–7 minutes to assemble and whisk the egg mix, and 8–12 minutes to fry two sandwiches.

Q: Can I make these ahead for a crowd?
A: Yes. Assemble un-dipped sandwiches and refrigerate for up to 24 hours. Dip and cook just before serving for the best texture. You can also cook them ahead and re-crisp in the oven.

Q: What bread is best?
A: Brioche or country-style white bread soaks nicely and yields a tender interior with a crisp exterior. Very thin or soft sandwich bread can become too soggy.

Q: Is it safe to reuse leftover ham in this recipe?
A: Yes — as long as the ham has been properly stored (refrigerated within 2 hours, kept under 40°F/4°C) and used within 3–4 days of cooking. Reheat to 165°F (74°C) if you’re concerned.

Q: Can I bake instead of pan-fry?
A: You can: brush with melted butter and bake at 400°F (200°C) on a sheet pan for ~10–12 minutes flipping once, but pan-frying gives the classic crisped edges and buttery flavor.

Conclusion

If you want variations and step-by-step inspiration from other cooks, check out this classic Monte Cristo Sandwich Recipe on She Wears Many Hats and the detailed, crowd-tested version at Allrecipes. Both are great complements to the quick, leftover-driven approach above.