Monte Cristo Sandwich Recipe

I enjoyed this recipe very much and so did my company. If people would like a thicker batter try: 1 1/2 c flour, 1 tbsp baking powder, 1/4 tsp salt, 1 1/3 c water,1 egg. Makes enough for 6 sandwiches. Serve with jam and powdered sugar. Rio R.

This is a family favorite. I worked 2nd shift and made a bunch of them and put them on a cookie sheets so that they could warm them up right before they ate them. There were none left for me when I got home from work! I think the problem that people were having with them being soggy is because they were trying to cook them too quickly. It is basically french toast. If you cooked french toast at too high a temp it would also be browned to fast and soggy. Turn your heat down and cook them slower. The cheese meltinf should make them stay together. This is a great treat that you can make ahead.

It must be a regional thing with the folks who say they like their Monte Cristo deep fried. All I've ever seen in my life are ones dipped in an egg/milk mixture and cooked on a griddle like french toast. This recipe is good at duplicating what I've had at restaurants. You definitely can't cook them on too high a heat or the outside will burn before the sandwich is warmed all the way through. Serve with a dusting of powdered sugar and a side of strawberry jam for dipping. Sounds bizarro but is excellent! Now if I only had those crisp restaurant french fries to go with it!

I think this taste like the bennigans Monte Cristo, without as much breading (which I prefered), plus it isn't all greasy. We have seven in our family, so by the end of making these, I figured out why some were soggy. I used a pie pan for the liquids, and a slotted metal spatula. Build the sandwich, then place in the liquid, QUICKLY scoop flip and quickly remove allowing the excess to drip off. The sandwich shouldn't stay in the liquid for more than half a sec or else it gets soggy. I used sourdough bread of a regular thickness, and munster cheese, because my family doesn't like swiss. I didn't use mayo or mustard, but powdered sugar over top and seedless raspberry jam for dipping are a MUST-yummy. I also failed to mention that I used leftover ham fro or baked hame from easter- a great way to use leftovers!

Excellent sandwich. Assembled it ahead of time without dipping until it was time to serve. Raspberry jam is a necessity — I put a few tablespoons in a small bowl and heat it in the microwave for less than a minute so that it becomes a very dippable sauce. And a BAM! of powdered sugar makes the presentation perfect.

I love a Monte Cristo! I used bakery sandwich bread, shaved Black Forest ham, shaved roasted turkey… Lorraine Swiss… small amounts of both mayo and mustard… and I used two eggs to a 1/4 of milk… and when done I dusted the sandwich with powdered sugar and then served with a low sugar raspberry jam… delicious and very balanced…

I've been making this sandwich for many years, based on a local restaurant recipe. I fill the sandwich with a layer of ham, then a layer of turkey, both sliced thin, but not quite shaved. Add a slice of Swiss cheese to each slice of bread so it gets nicely melted. I don't use any mayo or other condiment on the inside. The whole sandwich gets dipped in an egg wash of 2 eggs, and a couple tablespoons of milk or heavy cream - whatever I have on hand. That gets fried in Canola oil until the cheese is melted and the outside is gently browned. I will then finish with a bit of butter for flavor. I'll turn it out on paper towels to absorb any excess oil, then cut and serve hot.

I love Monte Cristo sandwiches for breakfast. I add a fried egg (scrambled) to the sandwich before closing, then dip it and cook it. Delicious!

Very tasty sandwich following the original recipe. However, I am not a big fan of basic mayo. First change I made was to use the "Special Sauce" from Sir Kensington, a favorite yummy all organic sauce. Next change was my cooking method. The infamous George Foreman grill was up to the task. A short 5 minutes at 350 degrees and you're all done. Cheers!

The recipe yielded positive results overall; however, the ratio of milk to egg in the mixture resulted in an excessively moist consistency. This led to the bread becoming soggy, negatively impacting the overall texture of the sandwich. For future preparations, I plan to reduce the milk content, experimenting with a ratio of one egg to a quarter cup of milk, or potentially even less, to achieve a firmer, drier mixture and improve the structural integrity of the sandwich. I may even toast the bread first before assembling and dipping in the custard to improve the structure of the sandwich.

I topped it off with a sprinkle of powdered sugar and used raspberry preserve for dipping.

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I've been making these for years! Takes a little more time than a normal sandwich, but so worth the effort! I like to dip it in raspberry jam.

The only change I made was out of necessity; I used Havarti instead of Swiss ( I didn't have Swiss) I used spicy brown mustard. It was delicious.

I made mine with honey mustard, and served it with a half and half maple syrup and strawberry preservatives as a dipping sauce. Absolutely amazing 🤩

Love this sandwich. I took off a star because the mustard was not good with this combination.

It’s giving comfort food energy.

Couldn’t believe how good it turned out.

So quick and AMAZING! 🙌

I topped it off with a sprinkle of powdered sugar and used raspberry preserve for dipping.