A Monte Cristo sandwich is a holy alliance of ham, cheese, and mustard sandwiched together with French toast rather than sliced bread and smothered in maple syrup.
Monte Cristo. Sounds sorta pretentious, doesn’t it? Don’t let the highfalutin name fool you. This anytime-of-day sandwich indulgence is essentially a leftover ham and cheese sandwich that collided with a grilled cheese but with French toast masquerading as the sliced bread. It may seem a touch quirky, this collision of sweet and savory, but the unlikely combination of eggs, ham, cheese, mustard, custardy bread, and maple syrup or jam is lovely for breakfast, lunch, dinner, or any other time your curiosity merits making it. This particular recipe swaps sturdy English muffins in place of spongy white sandwich bread but suit yourself.–Renee Schettler Rossi
Monte Cristo Sandwich
- Quick Glance
- Quick Glance
- 20 M
- 30 M
- Serves 2 to 4
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Recipe Testers Reviews
This Monte Cristo sandwich recipe was simply delicious. The English muffin tastes "homemade" after it's soaked in the custard and cooked. The ham adds just the right amount of smokiness, the Gruyère is creamy and flavorful, and the mustard complements everything in the most subtle way. I sprinkled it with confectioners' sugar and served it with pure maple syrup. It was a hit. Great for breakfast, lunch, brunch, and heck—even dinner! Give it a try—you won't be sorry!
We served these simple and delicious Monte Cristo sandwiches for a mid-morning brunch accompanied by a bowl of fresh fruit and real maple syrup. I heard nothing but cheers! The muffin-to-custard ratio was perfect and soaked together nicely in a 9-by-13-inch glass baking dish. I found it easy to start a custard-soaked muffin half in the pan and then build the Monte Cristo in the pan quickly while the first muffin half began to cook. The oven finish in a buttered pan resulted in a nice crust on the outside of each Monte Cristo. It also allowed the custard batter soaked up by the muffins to finish cooking through so it wasn't soggy and ensured the cheese melted to a precise gooeyness. This recipe will be a future go-to recipe.