Monte Cristo Savory Sandwich (Print version)

Savory ham and Swiss cheese sandwich dipped in egg batter, pan-fried until golden and dusted with powdered sugar.

# What You'll Need:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

02 - 8 slices deli ham
03 - 8 slices Swiss cheese
04 - 4 teaspoons Dijon mustard (optional)

→ Egg Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ For Frying

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil

→ Garnish

11 - 2 tablespoons powdered sugar
12 - Raspberry preserves or jam (optional, for serving)

# How to Make It:

01 - Arrange bread slices and spread Dijon mustard on four sandwiches if desired.
02 - Layer two slices of ham and two slices of Swiss cheese on each mustard-spread slice and top with remaining bread slices.
03 - In a shallow bowl, whisk together eggs, whole milk, salt, and black pepper until smooth.
04 - Melt butter with vegetable oil in a large skillet over medium heat.
05 - Dip each sandwich into the egg mixture, ensuring both sides are well coated.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently until golden brown and cheese is melted.
07 - Remove sandwiches from skillet, let rest for one minute, then slice diagonally in halves.
08 - Dust sandwiches with powdered sugar and serve immediately with raspberry preserves if desired.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together in 20 minutes, which is the kind of magic that keeps you coming back.
  • That contrast between crispy golden outside and melted cheese inside feels indulgent without actually requiring skill.
  • It's legitimately impressive enough to serve to people you're trying to impress, but simple enough that you won't stress while making it.
02 -
  • If your batter is too thick, the sandwich won't get the creamy custardy exterior that makes this special; it should pour, not stick.
  • Don't use bread that's already toasted or overly firm, because it won't absorb the egg batter evenly and you'll get a weird dry spot.
  • The powdered sugar absolutely has to go on while the sandwich is still warm, or it won't adhere and the whole visual magic disappears.
03 -
  • Use a shallow bowl for the batter instead of a deep one; it makes dipping easier and you waste less of the mixture.
  • Pat your deli ham dry before layering it, because any excess moisture will make the bread soggy before it hits the pan.
  • The diagonal cut isn't just for looks—it actually helps you pick up the sandwich without the halves sliding apart.
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