Description

A classic Monte Cristo Sandwich combining layers of Swiss cheese, ham, turkey, and a touch of Dijon mustard, beautifully encased in buttery brioche bread, then dipped in a spiced egg batter and pan-fried to golden perfection. Finished with a dusting of confectioner’s sugar and served with warm red currant jelly, this indulgent sandwich balances savory and sweet in every bite.

Ingredients

Scale

Bread and Spread

3 slices farmhouse white sandwich bread, brioche, or challah (approx. 1/2-inch thick slices)
2-1/2 tablespoons unsalted butter, divided
1 teaspoon Dijon mustard
1/4 cup red currant jelly or seedless raspberry jam, plus 1 teaspoon, divided

Cheese and Meat

2 slices Swiss cheese or shredded Gruyere (2 ounces)
2 slices ham (2 ounces)
2 slices turkey (2 ounces)

Egg Batter

1 large egg
1 tablespoon milk
Pinch kosher salt
Pinch ground nutmeg

Cooking Fats and Garnish

1/2 tablespoon vegetable oil
Confectioner’s sugar, for dusting

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Instructions

Prepare the Bread: Soften 1 tablespoon of butter and lightly butter one side of two slices of the bread, and both sides of the third slice. Spread Dijon mustard onto the unbuttered side of one slice of bread, and 1 teaspoon of jam or jelly onto the unbuttered side of the final slice.
Assemble the Sandwich: Layer 1 ounce of Swiss or Gruyere cheese on top of the mustard-spread slice, then add the ham, place the fully buttered bread slice, add turkey, another 1 ounce of Swiss or Gruyere cheese, and finish with the jelly-spread slice of bread, jelly side down. Trim crusts if desired.
Press the Sandwich: Loosely wrap the sandwich with plastic wrap and place a grill press or skillet on top to weigh it down for 5 minutes to compact the layers.
Prepare Egg Batter and Dip: In a shallow dish, whisk together the egg, milk, kosher salt, and ground nutmeg. Dip the sandwich gently into the egg mixture so some liquid absorbs into the bread but the sandwich remains intact.
Cook the Sandwich: Melt the remaining butter with vegetable oil in a skillet over medium heat (about 350 degrees Fahrenheit). Cook the sandwich for 4 minutes on each side until golden brown and the cheese is melted. Transfer to paper towels to drain excess oil.
Heat Jelly and Serve: Warm the remaining jelly in a small saucepan or microwave. Dust the sandwich with confectioner’s sugar, slice it in half, and serve with the warm jelly on the side.

Notes

Use brioche or challah for a richer, softer sandwich; farmhouse white bread works well for a heartier texture.
If you prefer less sweetness, reduce the amount of confectioner’s sugar dusting or jelly served on the side.
For a crispier crust, press the sandwich longer before cooking.
Substitute turkey and ham with other deli meats like roast beef or chicken for variation.
Use a cast iron skillet for even heat distribution and best browning.
To make this sandwich gluten free, use gluten-free bread and ensure all condiments comply.

Nutrition

Serving Size: 1 sandwich
Calories: 1382 kcal
Sugar: 43 g
Sodium: 1456 mg
Fat: 80 g
Saturated Fat: 45 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 111 g
Fiber: 3 g
Protein: 53 g
Cholesterol: 521 mg