Savory Monte Cristo Sandwich

My grandmother made these sandwiches every year after Easter, always as a way to use up leftover holiday ham. She never knew their official name and simply called them her “fancy French toast sandwiches.” It wasn’t until my early twenties that I realized what she’d been making all along were Monte Cristos.

Today, they’re a regular favorite in my kitchen. I don’t even wait for leftovers anymore—I’ll happily pick up deli ham just to make them. Golden, crispy bread, gooey melted cheese, and savory ham wrapped in a light egg coating… it’s pure comfort food, served with a generous helping of nostalgia.

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🥪 Monte Cristo Sandwiches

🛒 Ingredients

Ingredient	Amount	Notes
Eggs	2 large	Beaten with salt & pepper
Salt & pepper	Pinch	For seasoning
White bread or Texas toast	4 slices	Thick slices work best
Yellow mustard	2 tbsp	Spread on half the bread
Mayonnaise	2 tbsp	Spread on the other half
Ham	½ lb (6–8 slices)	Deli or leftover
Gruyere or Swiss cheese	4 oz, shredded	Melts beautifully
Butter	2 tbsp	For frying
Optional toppings	—	Powdered sugar, jam, or honey

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👩‍🍳 Instructions

1. Prepare the Egg Mixture
In a shallow bowl, whisk together the eggs with a pinch of salt and pepper. Set aside.

2. Assemble the Sandwiches
Lay out the bread slices.
Spread mustard on two slices and mayonnaise on the remaining two.
Layer the ham and shredded cheese over the mustard-covered slices.
Top with the mayo slices to form two sandwiches and gently press together.

3. Cook the Sandwiches
Heat a nonstick or cast iron skillet over medium heat.
Add 1 tablespoon of butter and coat the pan.
Quickly dip each sandwich into the egg mixture, coating both sides without soaking.
Cook for 2–3 minutes per side, until golden brown and the cheese is melted.
Add the remaining butter before cooking the second sandwich.

4. Serve
Let the sandwiches rest for about 1 minute, then slice.
Serve warm with a dusting of powdered sugar or a side of jam or honey.