📝 About This Recipe
A decadent evolution of the French Croque Monsieur, the Monte Cristo is the pinnacle of sweet-and-savory comfort food. This sandwich features layers of salty ham, nutty Gruyère, and sharp Swiss cheese tucked between thick slices of brioche, which are then dipped in a rich egg custard and pan-fried to golden perfection. Finished with a dusting of powdered sugar and a side of raspberry preserves, it offers a sophisticated balance of flavors that makes any brunch feel like a celebration.
🥗 Ingredients
The Sandwich Foundation
- 4 thick slices Brioche bread (about 1-inch thick, preferably day-old)
- 2 tablespoons Dijon mustard (smooth or grainy)
- 1 tablespoon Mayonnaise (high quality)
- 6 ounces Deli ham (thinly sliced smoked forest ham or honey ham)
- 2 ounces Gruyère cheese (freshly shredded)
- 2 ounces Swiss or Emmental cheese (freshly shredded)
The Custard Dip
- 2 Large eggs (room temperature)
- 1/4 cup Heavy cream (can substitute with whole milk)
- 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 Garnish
- 2 tablespoons Unsalted butter (for the skillet)
- 1 tablespoon Powdered sugar (for dusting)
- 1/4 cup Raspberry preserves (served on the side for dipping)
👨🍳 Instructions
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1
Lay the four slices of brioche on a clean workspace. In a small bowl, mix the Dijon mustard and mayonnaise until combined.
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2
Spread a thin, even layer of the mustard-mayo mixture onto one side of each bread slice.
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3
Divide the shredded Gruyère and Swiss cheese evenly across two of the bread slices, pressing down slightly to help it adhere.
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4
Fold the ham slices and pile them high on top of the cheese. Top with the remaining two bread slices, mustard-side down, to create two sandwiches.
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5
Place a heavy plate or a cutting board on top of the sandwiches for 5 minutes. This 'press' helps the sandwich stay together during the dipping and frying process.
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6
While the sandwiches rest, whisk together the eggs, heavy cream, vanilla extract, nutmeg, and salt in a shallow dish wide enough to fit a sandwich.
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7
Heat a large non-stick skillet or cast-iron griddle over medium-low heat. Add the butter and swirl until melted and foaming.
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8
Carefully dip the first sandwich into the egg custard, holding it for 15-20 seconds per side to allow the brioche to soak up the liquid without becoming soggy.
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9
Repeat with the second sandwich, then carefully place both into the hot skillet.
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10
Cook for 3-4 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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11
Flip the sandwiches gently using a wide spatula. Cook for another 3-4 minutes on the second side.
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12
Optional but recommended: Use tongs to briefly sear the edges of the sandwiches for 30 seconds each to ensure all the egg batter is cooked and the sides are crispy.
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13
Remove from the pan and let rest for 1 minute on a cutting board. This allows the cheese to set slightly so it doesn't all run out when sliced.
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14
Slice each sandwich diagonally. Use a fine-mesh sieve to dust the tops generously with powdered sugar.
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15
Serve immediately while hot, with a small ramekin of raspberry preserves on the side for the classic sweet-savory experience.
💡 Chef's Tips
Use day-old bread as it is sturdier and absorbs the custard better without falling apart. Keep the heat at medium-low; if the pan is too hot, the outside will burn before the cheese in the center melts. Always grate your own cheese; pre-shredded cheeses are coated in potato starch which prevents a smooth, gooey melt. For an extra-decadent version, add a few slices of roasted turkey breast alongside the ham. If you are making several sandwiches, keep the finished ones on a wire rack in a 200°F oven to stay crisp.
🍽️ Serving Suggestions
A side of fresh arugula salad with a light lemon vinaigrette to cut through the richness. A crisp, dry sparkling wine or a Mimosa for a classic brunch pairing. A bowl of fresh berries (strawberries, blueberries, and raspberries) to complement the preserves. A cup of strong French press coffee or Earl Grey tea. Crispy sweet potato fries or homemade potato chips for a more casual lunch vibe.