Monte Cristo Ham Cheese (Printable)

A savory-sweet sandwich with ham, Swiss cheese, and a golden egg batter finish, dusted lightly with sugar.

# What You Need:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

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

→ Egg Batter

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

→ For Frying

09 - 2 tbsp unsalted butter
10 - 1 tbsp vegetable oil

→ Garnish

11 - 2 tbsp powdered sugar
12 - Raspberry preserves or jam (optional)

# Directions:

01 - Arrange bread slices and spread Dijon mustard evenly on four slices if desired.
02 - Layer two slices of ham and two slices of Swiss cheese on mustard-coated bread, then top with remaining slices to form sandwiches.
03 - Whisk eggs, milk, salt, and black pepper in a shallow bowl until smooth and combined.
04 - Warm butter and vegetable oil in a large skillet over medium heat until melted and hot.
05 - Coat each sandwich thoroughly on both sides by dipping into the egg batter.
06 - Place sandwiches in the skillet and cook for three to four minutes per side, pressing gently, until golden brown and cheese has melted.
07 - Remove sandwiches from skillet and allow to rest for one minute, then cut diagonally in half.
08 - Dust sandwiches lightly with powdered sugar and serve immediately with raspberry preserves if desired.

# Expert Suggestions:

01 -
  • It's the kind of sandwich that feels fancy enough for brunch guests but easy enough for a solo kitchen moment.
  • The contrast between savory-salty filling and sweet powdered sugar creates a flavor combination that's genuinely addictive.
  • You can have golden, crispy sandwiches on the table in under 20 minutes without any stress.
02 -
  • Don't skip the rest period after cooking—those few minutes let the cheese set just enough that your sandwich stays together when you bite into it.
  • The batter coating makes all the difference; under-coating means you miss that crispy exterior, while over-soaking creates a soggy, falling-apart mess.
03 -
  • Keep the skillet temperature at medium—too hot and the exterior burns before the cheese melts, too low and you'll end up with pale, soggy bread.
  • A light hand with the spatula when pressing makes all the difference between evenly cooked and unevenly flattened; gentle pressure is all you need.
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