My grandmother used to make these sandwiches every year after Easter, using the leftover ham from our holiday feast. She never remembered the proper name, so she called them her “fancy French toast sandwiches.” It wasn’t until I was about twenty that I realized she’d been making Monte Cristos all along.

Now, they’re a staple in my own kitchen. I don’t wait for leftover ham—I’ll happily buy deli slices just to satisfy the craving. Crispy, golden bread, melty cheese, and savory ham all wrapped in an eggy coating… it’s comfort food with a touch of nostalgia.

🥪 Monte Cristo Sandwiches

🛒 Ingredients

👩‍🍳 Instructions

1. Prepare the Egg Mixture

• Beat eggs in a shallow dish with a pinch of salt and pepper. Set aside.

2. Assemble the Sandwiches

• Lay out 4 slices of bread.
• Spread mustard on 2 slices, mayonnaise on the other 2.
• On the mustard slices, layer ham and shredded cheese.
• Top with the mayo slices to form 2 sandwiches. Press gently.

3. Fry the Sandwiches

• Heat a nonstick or cast iron skillet over medium heat.
• Add 1 tbsp butter and swirl to coat.
• Dip each sandwich quickly into the egg mixture, coating both sides without soaking.
• Place in the hot pan and cook 2–3 minutes per side until golden brown and cheese is melted.
• Add more butter before cooking the second sandwich.

4. Serve

• Let cool for 1 minute before slicing.
• Serve warm, dusted with powdered sugar or with jam/honey on the side.

📝 Notes & Tips

• Assemble up to 2 days ahead; wrap and refrigerate. Dip in egg and fry just before serving.
• Room temperature eggs coat bread more evenly.
• Don’t soak bread in egg—it will fall apart.
• Medium heat is key: too hot burns the outside before the cheese melts.
• American or cheddar can substitute for Gruyere.
• Turkey works just as well as ham.

✨ Crispy, cheesy, and nostalgic—Monte Cristos are proof that the best recipes often come from family traditions.