Monte Cristo Sandwich (Print Version)

Golden fried ham and cheese sandwich with sweet powdered sugar finish

# What You'll Need:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

02 - 8 slices deli ham
03 - 8 slices Swiss cheese
04 - 4 teaspoons Dijon mustard

→ Egg Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ For Frying

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil

→ Garnish

11 - 2 tablespoons powdered sugar
12 - Raspberry preserves or jam for serving

# Method:

01 - Lay out bread slices and spread Dijon mustard on 4 slices. Layer 2 slices ham and 2 slices Swiss cheese on each mustard-covered slice. Top with remaining bread to form 4 sandwiches.
02 - In a shallow bowl, whisk together eggs, milk, salt, and pepper until completely smooth and well combined.
03 - Heat butter and vegetable oil in a large skillet over medium heat until butter melts and begins to bubble.
04 - Dip each sandwich into egg batter, thoroughly coating both sides. Allow excess batter to drip off briefly.
05 - Place sandwiches in hot skillet and cook for 3-4 minutes per side, pressing gently with spatula, until golden brown and cheese is melted.
06 - Remove from skillet and let rest 1 minute. Slice each sandwich diagonally in half. Dust generously with powdered sugar and serve immediately with raspberry preserves on the side.

# Expert Advice:

01 -
  • The magical collision of savory ham and melted Swiss with just enough sweetness to make each bite fascinating
  • Ready in twenty minutes flat, but tastes like something you would order at a proper brunch spot
  • That golden, crispy exterior while staying impossibly tender inside makes it feel like a treat every single time
02 -
  • Letting the battered sandwiches sit for thirty seconds before flipping prevents that dreaded soggy middle issue
  • A gentle press with your spatula while cooking helps the cheese melt evenly without squeezing out all the goodness
  • The minute of resting time after cooking is crucial, otherwise the cheese runs everywhere when you slice
03 -
  • Let assembled sandwiches sit for five minutes before battering, this helps the bread firm up slightly and absorb less egg mixture
  • Room temperature ingredients, especially the cheese, melt faster and more evenly than cold ones
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