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Under 30 Minutes

Monte Cristo Sandwich

Leftovers don't have to be drab. Use extra ham in this classic sandwich.

  • Prep:
  • Total Time:
  • Servings: 4
Monte Cristo Sandwich

Source: Everyday Food, March/April 2003


  • Dijon mustard
  • 8 slices country bread
  • Swiss cheese slices
  • Bourbon-Glazed Ham
  • 4 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons butter
  • Confectioners' sugar


  1. Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.

  2. In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.

  3. In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners' sugar.

Reviews (3)

  • maplover2 14 Dec, 2013

    we love this sandwich and we made it on rye bread today because that's what we had on hand...but its a little too soft to stand up to being egg dipped. i also sometimes include a thin sliced granny smith apple to add to the complexity. we drizzled our with warm maple syrup instead of sugar.

  • pasfrk 31 Aug, 2011

    Is it truly a Monte Cristo without the jam and turkey? While this one tastes good, its even better with the jam (our favorites are strawberry or raspberry) and the turkey. That's how I've had them in restaurants too.

  • DessertFanatic 23 Aug, 2008

    This sandwich was absolutely delicious! I really loved the combination of all the different flavors. I did stray from the original recipe by using deli ham AND deli turkey. In addition to dusting the sandwich with powdered sugar, we also dipped them in raspberry jam. I had gotten that idea from reading other recipes for Monte Cristo sandwiches on the internet, and it definitely improved it. I loved the contrast between the sweet sugar and jam with the tart/tangy mustard. DE-lish!

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