Monte Cristo Sandwiches

Name: Monte Cristo Sandwiches
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 20 thick white bread slices; 1 lb sliced deli ham; 1 lb sliced deli turkey; 10 slices Swiss cheese; 3 tbsp Dijon mustard; 6 large eggs; 4 tbsp butter; 1/4 cup powdered sugar

Ham and turkey dipped in egg batter, griddled, and dusted with powdered sugar.

Prep: 20 min
Cook: 25 min
Serves 10
Difficulty: medium

Ham and cheese sandwiches dipped in egg batter, griddled golden, dusted with powdered sugar. Serve with jam — sweet-savory hall brunch energy.

490Cal

34gProtein

37gCarbs

22gFat

Ingredients

20 thick white bread slices
1 lb sliced deli ham
1 lb sliced deli turkey
10 slices Swiss cheese
3 tbsp Dijon mustard
6 large eggs
4 tbsp butter
1/4 cup powdered sugar

Instructions

Build the sandwiches: Layer ham, turkey, and Swiss between bread slices with a thin smear of Dijon. Press gently and set aside while the griddle heats.
Set the dip station: Whisk eggs and milk in a shallow pan wide enough to fit a sandwich. Heat a large griddle over medium and melt butter until foaming.
Dip and griddle: Dip each sandwich briefly in egg batter—don't soak or bread falls apart. Griddle 3–4 minutes per side until deep golden and cheese melts.
Hold and slice: Transfer to a wire rack in a 200°F oven between batches. Slice diagonally before serving so jam dipping is easier.
Dust and serve: Dust lightly with powdered sugar through a fine sieve—go easy so it doesn't clump. Serve with warm raspberry jam for dipping at the line.

Station workflow

Build all sandwiches before dipping so the griddle never waits for assembly mid-batch.
Keep batter shallow and replace when it gets thick with bread crumbs for clean dips.
Dust sugar at the line, not in the oven—steam makes powdered sugar disappear on held sandwiches.

Cleanup

Wipe the griddle between batches to prevent burnt egg batter from scorching the next sandwich.
Wash the dip pan immediately; egg-milk residue glues to stainless once it dries.

Leftovers

Reheat sliced halves on a dry griddle over medium-low until cheese remelts and crust re-crisp.
Turn leftover halves into a savory bread pudding by cubing, adding custard, and baking at 350°F.