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 Sandwich
Ingredients
Directions
Preheat the oven to 350°F (180°C).
In a large bowl, whisk together the eggs, cream, salt, and sugar. Place the English muffin halves, cut side up, in a single layer in a baking dish or roasting pan. Pour the egg mixture evenly over the top and let the muffins soak until saturated, flipping the muffins once, about 10 minutes.
Using a fork or tongs, lift a muffin half from the batter, letting the excess liquid drip back into the bowl, and place it on a plate, cut side down. Place a cheese slice on top of the muffin, followed by 1 or 2 slices ham. Top with a schmear of mustard. Sandwich with another English muffin half, cut side up. Repeat with the remaining ingredients.
In a large ovenproof skillet over medium to medium-low heat, heat 1 tablespoon butter until it melts, tilting the skillet to evenly slick the surface with butter. Carefully arrange the assembled sandwiches in the pan and cook until the bottoms are lightly browned, about 3 minutes. (It may be necessary to cook the sandwiches in batches so as not to crowd the skillet. Add more butter to the skillet in between batches if necessary.) Using a wide spatula, flip the sandwiches. Slide the skillet into the oven and bake just until the cheese is melted and bubbly, about 10 minutes, flipping the sandwiches once again halfway through. Serve right away. Don’t forget to pass jam, maple syrup, and/or confectioners’ sugar at the table. (In the unlikely event you end up with any of these lovelies left over, wrap it in foil, refrigerate it, and then warm it the next day in a 400°F (200°C) oven. We swear it’ll actually taste better than hot out of the skillet the previous day.)
Recipe Testers Reviews
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.
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Victoria Filippi
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!