Monte Cristo Toast with Ham, Turkey and Cheese Recipe
Monte Cristo is the American answer to the French croque-monsieur – only dipped in egg like French toast and fried until golden. In the US it’s often served as a late weekend breakfast or brunch, sometimes even with a little cranberry or raspberry jam. It’s a hearty, slightly decadent sandwich that’s perfect when you have leftover cold cuts in the fridge after a holiday dinner.
This Monte Cristo toast combines the best of a grilled cheese, a ham-and-turkey club and French toast in one sandwich. The contrast between the crisp, golden exterior and the gooey, cheesy interior makes it feel restaurant-worthy, yet it’s easy to make at home with simple ingredients and leftover cold cuts.
Chef's tips
Use slightly stale bread if you can – it soaks up the egg mixture better without falling apart. Don’t rush the frying: medium heat ensures the bread browns evenly while the cheese has time to melt. If your pan is small, fry the sandwiches in batches rather than overcrowding the pan.
How to serve
Serve the sandwiches hot, cut into triangles, with a small bowl of cranberry or raspberry jam on the side. They pair well with coffee or tea for brunch, or with a light green salad and pickles for a more lunch-style meal.
Ingredients
- sandwich bread - 6 slice
- ham thin slices - 80 g
- turkey roasted breast or deli meat, slices - 80 g
- yellow cheese e.g. gouda or cheddar - 4 slices
- egg - 2 piece
- milk - 60 ml
- mustard mild or Dijon - 1 tablespoon
- mayonnaise - 1 tablespoon
- butter for frying - 20 g
- salt for the egg mixture - 0.25 teaspoon
- black pepper freshly ground - 0.13 teaspoon
- powdered sugar optional for dusting - 1 teaspoon
- cranberry jam or raspberry, for serving - 2 tablespoon
Preparation
- In a small bowl, mix the mayonnaise with the mustard into a smooth sauce.
- Lay the bread slices out on a board. Spread a thin layer of the mayo-mustard sauce on two slices, top with slices of ham and half of the cheese. On the next two slices arrange the turkey and the remaining cheese. Cover each sandwich with a third slice of bread and press down gently with your hand.
- In a shallow dish, whisk the eggs with the milk, salt and pepper until the mixture is uniform and slightly frothy.
- Heat a large frying pan over medium heat. Add the butter and wait until it melts and starts to sizzle gently, but does not brown.
- Dip each sandwich in the egg mixture on both sides, as you would French toast. Let the bread soak well, but not so long that it falls apart.
- Transfer the sandwiches to the pan. Fry for 3–4 minutes on one side over medium heat, until the bottom is golden and slightly crisp. Carefully flip with a wide spatula and fry for another 3–4 minutes, until the other side is browned and the cheese inside is clearly melted.
- Transfer the cooked toasts to a board, wait 1–2 minutes, then cut each sandwich diagonally.
- If you like a slightly sweet version, lightly dust the top with powdered sugar. Serve immediately with cranberry or raspberry jam for dipping.
Storage
Leftover Monte Cristo toasts are best eaten the same day. If needed, reheat briefly in a dry pan over low heat or in the oven so the bread crisps up again; avoid microwaving, which makes them soggy.
Monte Cristo sandwiches always feel a bit nostalgic to me – they’re the kind of slightly over-the-top brunch dish you might order on a weekend out, but they’re surprisingly simple to recreate at home. They’re also a great way to use up leftover holiday ham or turkey in a way that feels completely new.
