Part savory deli sandwich and part French toast, a Monte Cristo is really the ultimate brunch sandwich. In this version, I give it a small twist by swapping the traditional Swiss for creamy Muenster cheese and serving it with a mild apricot jam for dipping. It's savory, a little sweet, and totally irresistible.
This Monte Cristo is super easy to make at home. The sandwich is dipped in a savory egg custard (like French toast), then cooked until golden and crisp on the outside, with turkey, ham, and melty Muenster cheese inside.
Serve it warm, dusted with powdered sugar, and apricot jam on the side for dipping. The contrast of sweet and savory is crazy good!
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Key ingredients and substitutions
You'll need a few ingredients to make this Monte Cristo stand out.
- Thick-cut bread. The thicker the better. Opt for a bread that's at least ½ thick; this way, the sandwich can stand up to the eggy batter without getting soggy. You can choose a sweeter bread, such as brioche or challah, but a sturdy white bread, such as sourdough or Texas toast, also works well.
- Deli meat. I like to use a combo of ham and turkey, but you can use all ham or all turkey, depending on your preference. Your favorite deli brand is just fine (we are a thin-sliced deli meat family), but any thickness will work. This would be a great way to use up leftover Thanksgiving turkey or holiday ham!
- Muenster. This creamy cheese replaces the traditional Swiss. Muenster is a cheese that melts really well, so you'll still get that creamy, melty goodness. Feel free to use any melty cheese you prefer (i.e. Swiss, provolone, gruyere, or fontina).
- Apricot jam. Traditionalists may prefer the red jams, such as strawberry, raspberry, or red currant, but I think apricot jam is even better. It's mild, slightly tangy but still sweet, and most importantly, it won't steal focus away from the sandwich.
The full list of ingredients is in the recipe card.
Step-by-step instructions
See how easy it is to make this upgraded Monte Cristo. Just assemble, dip, then pan-fry until golden!
Step 1. Spread mustard over the bread, then layer your sandwich with ham, turkey, and Muenster cheese.
Step 2. Prepare the egg custard, then dip the sandwiches in the custard, coating both sides.
Step 3. Heat butter in a skillet over medium heat. Add the dipped sandwiches, and cook until golden brown.
Step 4. Flip the sandwiches, and cook the other side until golden brown, and the cheese is fully melted.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Use stale or toasted bread. To prevent a soggy Monte Cristo, using stale bread or dry toasting the bread before dipping it in the egg batter, will help prevent the sandwich from getting soggy.
- Dip fast. Don't submerge the sandwich for too long. You want to coat the bread, but you don't want it to get mushy. When lifting the sandwich from the batter, allow the excess egg mixture to drip off.
- Use a lid. If your sandwiches are browned but the cheese is not fully melted, place a lid over the pan while cooking to help melt the cheese.
Serving suggestions
For a classic approach, serve it warm with apricot jam for dipping and a light dusting of powdered sugar. If you're feeling extra brunchy, you can serve it with maple syrup!
To keep things balanced, pair your sandwich with something fresh, such as a simple salad or a fruity drink like lemonade or a bubbly soda.
Storage
A Monte Cristo is best served fresh and hot from the pan. However, you can reheat leftovers gently on the stove over low heat to crisp them up again (just add a little more butter).
✍Testing notes
- I tested this with both milk and half-and-half. Half-and-half gave a slightly richer, more custardy center.
- Skipping the dry toast step made the bread too soft, so I don't recommend it.
- Apricot jam worked better than raspberry or strawberry because it didn't overpower the Muenster.
Frequently asked questions
Yes. I love my panini maker for sandwiches like this. Just don't press too hard on the sandwich; you don't want it flattened, like a traditional panini.
French toast recipes
If you loved this Monte Cristo, then you'll definitely love French toast.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Monte Cristo Sandwich with Muenster and Apricot Jam
Equipment
- non-stick griddle or frying pan
Ingredients
For the sandwiches
- 4 slices thick-cut bread (such as brioche or challah)
- 2-4 teaspoon Dijon mustard
- 4-6 slices deli-style ham
- 4-6 slices deli-style turkey
- 4 slices muenster cheese
- 2-3 tbsp unsalted butter, for cooking
For the custard
- 2 large eggs
- ¼ cup half and half or milk
- ⅛ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
- ⅛ teaspoon ground nutmeg
For serving
- powdered sugar, for dusting
- apricot jam
Instructions
- Make the custard: In a shallow bowl, whisk together the eggs, half-and-half or milk, salt, black pepper, and nutmeg until smooth.2 large eggs, ¼ cup half and half or milk, ⅛ teaspoon kosher salt, ⅛ teaspoon fresh ground black pepper, ⅛ teaspoon ground nutmeg
- Prepare the sandwiches: Spread the mustard on one side of each slice of bread. Layer ham, turkey, and Muenster cheese between slices to form 2 sandwiches. Place sandwiches in a dry skillet over medium heat and cook 1-2 minutes per side, until lightly golden (this will help prevent the bread from getting too soggy). Remove from the skillet.4 slices thick-cut bread (such as brioche or challah), 2-4 teaspoon Dijon mustard, 4-6 slices deli-style ham, 4-6 slices deli-style turkey, 4 slices muenster cheese
- Dip the sandwiches: Dip each sandwich into the custard, letting it soak for about 15-20 seconds per side so the bread absorbs the mixture without becoming soggy.
- Cook the sandwiches: Melt 1 tablespoon butter in a skillet over medium heat. Add the sandwiches and cook for 3-4 minutes, until golden brown. Add the remaining butter, flip, and cook for another 3-4 minutes or until golden and the cheese is melted.2-3 tablespoon unsalted butter, for cooking
- Dust with powdered sugar and serve warm with apricot jam.apricot jam , powdered sugar, for dusting
Notes
- Use thick-cut bread and lightly toast the sandwiches first to prevent sogginess.
- Soak in the custard for 15-20 seconds per side for a soft, custardy interior. Allow excess egg mixture to drip off.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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