Savory And Sweet Monte Cristo Sandwich Recipe

Recipe developer Michelle McGlinn describes the Monte Cristo sandwich as "French toast with meat and cheese smushed in between," but goes on to say that it's "more delicious than it sounds." The Monte Cristo may have evolved from the classic French croque monsieur, but the best-known version could be the one served at Disneyland's Blue Bayou restaurant. The menu there lists a Monte Cristo sandwich made with turkey, ham, and Swiss cheese, with preserves served on the side for dipping, but McGlinn makes her sandwich with ham and provolone and a layer of fig jam. As she tells us, "This combination is my personal favorite."

McGlinn does say, though, that "You can switch up the meats and jam." She feels that "ham is a perfect complement for sweet foods" while "provolone is melty and a good neutral flavor that brings out the fig," but you can always add turkey and/or use Swiss or Gruyere in place of the provolone. You might also opt to have the fig jam on the side or else swap it out for blackberry or raspberry jam. In fact, you could even go so far as to replace the jam with mustard as some Monte Cristos do, although if you do, McGlinn tells us, "I highly recommend mixing it with the mayonnaise to cut some of the spice."

McGlinn uses challah bread as the base of this double-decker sandwich as she feels it's "the best bread for french toast." She does say, though, that "You could make this with just about any bread," but adds "it just works best with fluffy, thick breads." It also helps if the bread's a bit stale, too.

In addition to the bread, you'll need mayonnaise, fig jam, provolone, and ham to make the sandwiches; eggs, milk, and cinnamon to dip them in; and butter to fry them in. You'll then finish them off with a sprinkling of powdered sugar.

Take four slices of bread and spread each one with 1 ½ teaspoon mayonnaise, then layer two slices of cheese and two slices of ham on top. Spread 1 ½ teaspoon fig jam over four more slices of bread, then use this bread to top the cheese and ham. Top the second bread slice with two more slices of cheese and ham per sandwich, then spread the four remaining bread slices with 1 ½ teaspoon of mayonnaise. Put this bread, spread-side down, on top of the sandwiches

Once the sandwiches are complete, find something flat and heavy such as a cast iron pan to squash them down with. As McGlinn advises, pressing the sandwiches makes them "manageable and compact."

Beat the eggs with the milk and cinnamon, then pour the mixture into a wide, shallow bowl or dish. Dip each sandwich into the egg mixture, then flip it over to soak the other side. Try to do so pretty quickly, though. As McGlinn tells us, there is "No need to let it sit, as it will get soggy and fall apart."

Melt the butter, then fry each sandwich for about 3 to 4 minutes per side. (You'll probably need to work in batches unless you have an extra-large frying pan.) Once the sandwiches are golden brown all over, sprinkle them with powdered sugar and eat them warm.

"This sandwich is fun," says McGlinn, "because you can serve it for breakfast, lunch, or dinner." She says that the sweet and savory flavor profile makes Monte Cristos pretty versatile, meaning that they go just as well with a cup of coffee as they do with a bowl of soup.