The Delicious,](https://www.thespruceeats.com/monte-cristo-sandwich-2313850) Crispy, and Reinvented Monte Cristo Sandwich
Ham and Cheese Deli Treat: Monte Cristo Sandwich Version
Originating in the 1950s, the Monte Cristo sandwich has been a hit since its debut at Disneyland's Blue Bayou restaurant. This delectable sandwich has captivated hearts with various versions and ways to create it. Here's an easy, pan-fried method to satisfy your cravings. Don't forget about the red currant jelly – it's not to be missed! Its sweet and tangy flavor balances the salty and gooey richness of the French toast-like creation.
Our Monte Cristo sandwich recipe is one of many featured in our Tempting Sandwich Gallery. Need some pastrami instead? Try out our simple Reuben Sandwich recipe!
- Yield: 2 sandwiches
- Difficulty: Easy
- Total: 30 minutes
Ingredients (12)
- 1 large egg
- 1/3 cup whole milk
- Salt
- Pepper
- 4 slices white sandwich bread
- 2 teaspoons Dijon mustard
- 3 ounces thinly sliced ham
- 3 ounces thinly sliced roasted turkey breast
- 3 ounces thinly sliced Emmentaler cheese
- 2 tablespoons unsalted butter (1/4 stick)
- Powdered sugar, for dusting
- Red currant jelly, for serving
Instructions (4 Steps)
- Season the egg and milk with salt and pepper, whisking until combined. Set aside.
- Place 2 slices of bread on a clean surface and spread 1 teaspoon of mustard on each. Divide the ham, turkey, and cheese between the mustard-coated bread slices. Close the sandwiches with the remaining 2 slices of bread, ensuring they're tightly packed.
- Heat the butter in a pan over medium-low heat. Dip one sandwich in the egg mixture, coating both sides, and place it in the pan. Cook for 4 to 5 minutes or until golden brown on the bottom. Repeat with the second sandwich.
- Flip the sandwiches after the bottoms are golden brown, cooking until the other side is also golden brown, and the cheese has melted (around 4 to 5 minutes). Move the cooked sandwiches to serving plates and dust with powdered sugar. Serve with red currant jelly.
A Brief History and Variations of the Monte Cristo Sandwich
Although it shares some similarities with the French Croque Monsieur[1][2], the Monte Cristo takes a unique approach. By dipping the sandwich in an egg batter and frying it, the exterior becomes crispy while still maintaining the savory and cheesy interior[1][2]. First appearing in cookbooks of the 1930s and 1940s, the Monte Cristo's popularity skyrocketed after Blue Bayou Restaurant added it to their menu in the 1950s[1][2]. Today, the Monte Cristo can still be enjoyed in American diners and brunch spots across the country.
Various meat and cheese combinations can be found in different versions of the Monte Cristo[1]. From chicken and bacon to cheddar and brie, these alterations allow the sandwich to remain adaptable without losing its core appeal. The sandwich can also be flavored with spices like cinnamon or nutmeg, served with raspberry or strawberry jam, or enjoyed on sourdough bread[1]. The possibilities are endless, and the Monte Cristo remains a beloved comfort food.
[1] Williams, Melanie. The Food Timeline. [Accessed 20 March 2023]. (https://www.foodtimeline.org/foodsausagesandloafs/sandwich_montecristo.html)[2] "Monte Cristo Sandwich". [Accessed 20 March 2023]. (https://www.britannica.com/topic/Monte-Cristo-sandwich)
- For a unique twist on the classic Monte Cristo sandwich, you might want to try the nutrient-rich Cristo Sandwich, using wholomeal bread instead of white and incorporating chopped spinach and avocado for added nutrition.
- If you're looking for alternative sandwich recipes, our nonstick skillet method could also be applied to cook a bayou-inspired shrimp andouille sandwich, layering the filling between a crispy French bread loaf and serving it with remoulade sauce.
- And for sandwich enthusiasts seeking new culinary adventures, our Tempting Sandwich Gallery not only includes the classic Monte Cristo but also offers a variety of creations, such as a caprese sandwiches featuring fresh mozzarella, basil, and tomatoes, or a Cuban sandwich with ham, roasted pork, Swiss cheese, pickles, and mustard on Cuban bread.
