📝 About This Recipe
A decadent evolution of the French Croque Monsieur, the Monte Cristo is the ultimate marriage of sweet and savory. This golden-brown masterpiece features layers of premium ham, turkey, and melted Gruyère tucked between thick slices of brioche, then dipped in a rich custard and pan-fried to perfection. Finished with a dusting of powdered sugar and a side of raspberry preserves, it offers a sophisticated brunch or lunch experience that hits every taste bud.
🥗 Ingredients
The Sandwich Build
- 4 thick slices Brioche bread (about 1-inch thick, slightly stale works best)
- 2 tablespoons Dijon mustard (creamy or stone-ground)
- 2 tablespoons Mayonnaise (high quality)
- 4 slices Gruyère cheese (or 1 cup freshly grated)
- 4 ounces Deli ham (thinly sliced black forest or honey ham)
- 4 ounces Roasted turkey breast (thinly sliced)
The Custard Dip
- 3 Large eggs (at room temperature)
- 1/4 cup Whole milk (can substitute with heavy cream for extra richness)
- 1/2 teaspoon Pure vanilla extract (adds a subtle floral note)
- 1 pinch Ground nutmeg (freshly grated is best)
- 1 pinch Kosher salt
For Frying and Garnish
- 3 tablespoons Unsalted butter (divided)
- 1 tablespoon Powdered sugar (for dusting)
- 1/4 cup Raspberry preserves (served on the side for dipping)
👨🍳 Instructions
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1
Lay out the four slices of brioche on a clean workspace. On two slices, spread a thin layer of Dijon mustard; on the other two, spread the mayonnaise.
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2
Place one slice of Gruyère cheese on each of the four bread slices. This creates a 'glue' that holds the sandwich together from both sides.
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3
Layer the ham evenly over the two mustard-covered slices, then layer the turkey over the ham. Folding the meat rather than laying it flat creates a loftier, more professional look.
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4
Close the sandwiches with the mayonnaise-slathered bread slices, cheese-side down. Press down firmly with the palm of your hand to compress the layers slightly.
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5
In a shallow wide bowl, whisk together the eggs, milk, vanilla extract, nutmeg, and salt until completely smooth and slightly 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 to coat the pan as it melts.
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7
Dip one sandwich into the egg mixture for about 20 seconds per side. Ensure the edges are also rolled through the custard to seal the sandwich.
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8
Carefully place the soaked sandwiches into the hot skillet. You should hear a gentle sizzle; if it’s popping aggressively, turn the heat down.
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9
Cook for 4-5 minutes on the first side. Use a spatula to occasionally press down gently to ensure even browning and cheese melting.
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10
Once the bottom is deep golden brown, add the remaining butter to the pan, flip the sandwiches, and cook for another 4-5 minutes.
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11
Check the internal cheese; it should be visibly oozing. If the bread is browning too fast before the cheese melts, cover the pan with a lid for 60 seconds.
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12
Remove from the pan and let the sandwiches rest for 1 minute on a cutting board to allow the juices to redistribute.
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13
Slice diagonally with a serrated knife. Dust generously with powdered sugar through a fine-mesh sieve and serve immediately with a side of raspberry preserves.
💡 Chef's Tips
Use thick-cut brioche or challah; thin white bread will fall apart under the weight of the custard. Always cook on medium-low heat to ensure the heat penetrates the thick stack and melts the cheese without burning the exterior. For a cleaner look, trim the crusts off the bread before dipping, though the crusts provide a lovely texture. If you want a 'Deep Fried' style, you can dip the sandwich in a tempura-style batter after the egg wash, but the pan-fried version is more traditional. Ensure your meats are at room temperature before building to help the sandwich heat through evenly.
🍽️ Serving Suggestions
Serve with a side of fresh seasonal berries to cut through the richness. A crisp, green salad with a sharp lemon vinaigrette balances the savory-sweet profile perfectly. Pair with a chilled glass of dry Rosé or a sparkling Mimosa for a classic brunch feel. For a savory twist, serve with a small ramekin of extra Dijon mustard or a spicy pepper jelly. A side of crispy sweet potato fries makes this a very hearty lunch.