Monte Cristo French Toast Sandwiches

If you have never had a Monte Cristo sandwich, I need you to stop everything and make this immediately. It is basically the most indulgent, over-the-top breakfast sandwich in existence and I am completely here for it. Ham, turkey, and melted Swiss cheese between two slices of eggy golden French toast, dusted with powdered sugar, and dipped in raspberry jam. Sweet and savory, crispy and melty. It is an event.

I make these on my flat nonstick griddle because it fits multiple sandwiches at once and gives even browning without any hot spots. If you do not have a griddle yet, I love this style of nonstick griddle for making breakfast for a crowd. (heads up, some of these are affiliate links, which just means I get a tiny commission at no cost to you)

Monte Cristo French Toast Sandwiches

A golden, eggy French toast exterior hugging layers of ham, turkey, and melted Swiss cheese, dusted with powdered sugar and served with raspberry jam for dipping.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 sandwiches

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 slices thick-cut white bread or brioche
• 6 oz deli ham, thinly sliced
• 6 oz deli turkey, thinly sliced
• 4 slices Swiss cheese
• 3 large eggs
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp powdered sugar for dusting
• 2 tbsp butter for the griddle
• raspberry jam for serving

Method

 

1. Assemble each sandwich: layer ham, turkey, and Swiss cheese between two slices of bread. Press together firmly.
2. Whisk eggs, milk, and vanilla together in a shallow bowl.
3. Melt butter on a nonstick griddle or skillet over medium heat.
4. Dip each sandwich in the egg mixture, letting it soak for about 10 seconds per side.
5. Cook sandwiches on the griddle for 3 to 4 minutes per side until deeply golden and the cheese is melted.
6. Dust with powdered sugar and serve immediately with raspberry jam on the side.

Notes

A flat nonstick griddle gives you the most even browning. Brioche bread makes the most decadent version. You can assemble and refrigerate the sandwiches the night before, then dip and cook in the morning.

What You’ll Need

Thick-cut white bread or brioche is the move here because it soaks up the egg batter without falling apart. Get good quality deli meat because the filling is really the star of the show. Swiss cheese is traditional and melts beautifully, but Gruyere is an amazing upgrade if you can find it. And please do not skip the raspberry jam for dipping, it sounds weird but the sweet-tart jam against the savory sandwich is absolutely everything.

Tips for Making This

The key is pressing your sandwiches together firmly before dipping them in the egg so they hold together. Do not rush the soaking time, give each side a solid 10 seconds so the bread is well coated. Medium heat is your friend here, too high and the outside burns before the cheese melts. If you are making these for a crowd, keep finished sandwiches warm in a 200 degree oven while you work through the batch and do the powdered sugar dusting right before serving.

The Final Word

Monte Cristo sandwiches are proof that breakfast can be a full-on experience. They are over the top in the best possible way and guaranteed to impress anyone you make them for. Put these on your weekend brunch menu and watch everyone lose their minds.

xo, Pam