Monte Cristo Sandwich
A classic Monte Cristo sandwich made with leftover holiday ham, Swiss cheese, and a simple egg-and-milk custard for a delightful brunch or quick weeknight treat.
Ingredients
Main 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.
Instructions
Preparation
- Lay out two slices of bread on a clean surface.
- Layer leftover ham and a generous amount of Swiss or Gruyère cheese between the bread slices, and press lightly.
- In a shallow bowl, whisk the eggs and milk until smooth and slightly frothy. Season with a pinch of salt and pepper if desired.
Cooking
- Heat butter in a skillet over medium heat until melted and shimmering.
- Dip each sandwich into the egg mixture briefly, ensuring both sides soak without falling apart.
- Place the sandwich in the hot skillet. Cook until deep golden and crisp, about 3–4 minutes per side. Adjust the heat as needed to avoid burning.
- Transfer the sandwiches to a plate, dust with powdered sugar, and serve with jam on the side.
Notes
For best results, use slightly stale bread to maintain texture. Serve with a crisp salad or fresh fruit to complement the dish.