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A delicious Monte Cristo Sandwich is displayed as the featured image, showcasing its golden-brown, cheesy, and savory layers.

BEST MONTE CRISTO SANDWICH EVER

This Monte Cristo sandwich recipe delivers the perfect balance of sweet and savory, with a crispy, golden-brown exterior and a tender, flavorful interior. The key is using quality ingredients, a well-balanced batter, and precise frying techniques for an unforgettable culinary experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 slices challah or brioche bread, about 1/2 inch thick
  • 8 ounces thinly sliced ham
  • 8 ounces thinly sliced Swiss cheese
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Vegetable oil, for frying
  • Powdered sugar, for dusting
  • Strawberry or raspberry jam, for serving

Equipment

  • small bowl
  • whisk
  • shallow dish
  • Large, heavy-bottomed skillet or Dutch oven
  • Thermometer
  • wire rack
  • paper towels
  • spatula

Method
 

  1. Prepare the Sandwiches: In a small bowl, combine the mayonnaise and Dijon mustard. Spread the mixture evenly on one side of each slice of bread.
  2. Layer ham and cheese between two slices of bread. Aim for about 2 ounces of ham and 2 ounces of cheese per sandwich.
  3. Make the Batter: In a shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until well combined.
  4. Heat the Oil: Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
  5. Dip the Sandwiches: Working one at a time, dip each sandwich into the batter, making sure to coat it evenly on all sides. Allow any excess batter to drip off.
  6. Fry the Sandwiches: Carefully place the battered sandwiches into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  7. Drain and Serve: Remove the fried sandwiches from the oil and place them on a wire rack lined with paper towels to drain off any excess oil.
  8. Dust generously with powdered sugar and serve immediately with strawberry or raspberry jam for dipping.

Notes

For optimal texture, use slightly stale challah or brioche bread. Gruyere cheese can be substituted for Swiss for a richer flavor. Maintain a consistent oil temperature of 350°F (175°C) for best results. Fry the sandwiches in batches to avoid overcrowding the pan. Serve immediately after frying for maximum crispness.