📝 About This Recipe
A decadent evolution of the French Croque Monsieur, the Monte Cristo is the ultimate indulgence for a leisurely brunch. This sandwich features layers of savory ham and melted Gruyère tucked between thick slices of brioche, which are then dipped in a rich egg custard and pan-seared to golden perfection. It is a masterful balance of sweet and salty, finished with a dusting of powdered sugar and a side of tart raspberry preserves.
🥗 Ingredients
The Sandwich Build
- 4 slices Brioche bread (cut 3/4-inch thick; slightly stale is best)
- 2 tablespoons Dijon mustard (smooth or grainy)
- 2 tablespoons Mayonnaise (full fat for best flavor)
- 6 ounces Deli ham (thinly sliced black forest or honey ham)
- 4 ounces Gruyère cheese (freshly shredded or thinly sliced)
- 4 ounces Roasted turkey breast (thinly sliced)
The Custard Dip
- 3 Large eggs (at room temperature)
- 1/4 cup Whole milk (or heavy cream for extra richness)
- 1/4 teaspoon Pure vanilla extract (adds a subtle aromatic sweetness)
- 1 pinch Ground nutmeg (freshly grated if possible)
- 1 pinch Kosher salt
For Frying and Finishing
- 3 tablespoons Unsalted butter (divided)
- 1 tablespoon Powdered sugar (for dusting)
- 1/4 cup Raspberry preserves (served on the side)
👨🍳 Instructions
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1
Lay out the four slices of brioche on a clean workspace. Mix the Dijon mustard and mayonnaise together in a small bowl until smooth.
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2
Spread a generous layer of the mustard-mayo mixture onto one side of each bread slice, ensuring you reach all the way to the edges.
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3
On two of the slices, layer half of the Gruyère cheese, followed by the ham and the turkey. Top with the remaining cheese to create a 'glue' effect for the top slice.
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4
Close the sandwiches with the remaining bread slices, mayo-side down. Press down firmly with the palm of your hand to compress the layers.
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5
In a wide, shallow dish (like a pie plate), whisk together the eggs, milk, vanilla extract, nutmeg, and salt until completely homogenous and frothy.
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6
Heat a large non-stick skillet or cast-iron griddle over medium-low heat. Add 1.5 tablespoons of butter and swirl until melted and bubbling.
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7
Carefully place one sandwich into the egg custard. Let it soak for 20-30 seconds per side, ensuring the edges are also dipped. Do not over-soak or the brioche will fall apart.
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8
Place the soaked sandwich into the hot skillet. Repeat the soaking process with the second sandwich and add it to the pan.
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9
Cook the sandwiches for 4-5 minutes on the first side. You are looking for a deep golden-brown crust and for the heat to begin melting the cheese inside.
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10
Add the remaining butter to the pan, flip the sandwiches carefully, and cook for another 4 minutes on the second side.
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11
Optional: Use tongs to stand the sandwiches on their sides for 30 seconds per edge to ensure all sides are golden and the cheese is fully oozing.
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12
Remove the sandwiches from the pan and let them rest on a cutting board for 1 minute to allow the cheese to set slightly.
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13
Slice each sandwich diagonally. Use a fine-mesh sieve to dust the tops generously with powdered sugar.
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14
Serve immediately while hot, with a small ramekin of raspberry preserves on the side for dipping.
💡 Chef's Tips
Use thick-cut brioche or challah; thin white bread will become soggy and collapse under the weight of the fillings. Keep the temperature at medium-low; the goal is to melt the cheese and heat the meat thoroughly before the outside of the bread burns. For a truly authentic 'diner' style, you can secure the sandwich with toothpicks before dipping and deep-fry it, though pan-searing is more elegant for home cooking. If your cheese isn't melting fast enough, cover the pan with a lid for 60 seconds during the final stage of cooking. Always use a combination of ham and turkey for the classic flavor profile, but ensure the meat is sliced very thin for better heat distribution.
🍽️ Serving Suggestions
A side of fresh, tart berries or a small arugula salad with a lemon vinaigrette to cut through the richness. A crisp glass of chilled Mimosa or a dry Sparkling Rosé. A hot cup of Earl Grey tea or a dark roast coffee. Extra crispy hash browns or home fries seasoned with rosemary. A small bowl of cornichons for a vinegary crunch between bites.