If you’ve never had a Monte Cristo sandwich, I highly recommend giving it a try! I look for it on every breakfast menu in each and every diner I frequent, and always hip-hooray when it appears! First, though, you might be wondering what even is a Monte Cristo Sandwich? Legend says that the sandwich was named after Alexander Dumas’ The Count of Monte Cristo, as an homage to the French origins of the dish.

It’s also said to be a version of the Croque-monsieur, which is a ham and cheese sandwich done as only the French can: with gruyere cheese, béchamel sauce, and a stint in the oven so everything bakes nice and good.

The Monte Cristo is essentially what would happen if a classic French toast and a ham and cheese sandwich had a beautiful baby. It’s one of those dishes that makes you wonder who first looked at a perfectly good sandwich and thought, “You know what this needs? An egg bath and a trip to the skillet!” Whoever they were, they deserve a culinary medal.

In any case, that gives you an idea of the Monte Cristo Sandwich. It’s still a ham and cheese sandwich in the middle, but it’s all warm and gooey, sandwiched between French toast. You can even add a sprinkle of powdered sugar to make it more French toasty. Personally, I dip mine in maple syrup, and I think that’s the only way to go!

What makes this sandwich truly special is its ability to bridge the gap between breakfast and lunch. It’s got all the comfort of French toast with the satisfying substance of a proper sandwich. The exterior develops this gorgeous golden-brown crust while the inside becomes a haven of melty cheese and warm ham.

20-Minute Monte Cristo Sandwich

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A decadent marriage of french toast and the classic ham and cheese that transforms breakfast into an unforgettable sweet and salty culinary adventure, complete with a golden-brown crust and melty interior that will make you question everything you thought you knew about sandwiches—and french toast!

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 sandwich 1x
• Category: Breakfast

Ingredients

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• 1 teaspoon mayonnaise
• 2 thick slices brioche bread
• 1 teaspoon grainy mustard
• 2 slices Jarlsberg cheese 2–3 ounces sliced
• smoked ham
• 1 large egg
• 1 tablespoon half-and-half
• 2 teaspoons unsalted butter
• Confectioners’ sugar, for sprinkling
• Strawberry or raspberry preserves

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Instructions

1. Spread the mayonnaise on one slice of bread. Spread the mustard on the other slice of bread.
2. Top each slice of bread with a slice of cheese. Add the ham on top of one of the slices and place the other piece of bread on top, cheese- side down.
3. In a small bowl, whisk the egg and half-and-half together.
4. In a small skillet, melt the butter over medium heat. Once the butter starts to sizzle, dip the sandwich into the egg and coat evenly on both sides.
5. Add the sandwich to the skillet and cook until brown, then flip and brown the other side, 2 to 3 minutes per side.
6. Serve warm, with a sprinkle of confectioners’ sugar and a side of preserves.

Let’s break down what makes this Monte Cristo sandwich so good:

• The bread: Brioche is our star player here. Its buttery, slightly sweet nature makes it perfect for soaking up our egg mixture while still maintaining its structure. Trust me on this – I’ve tried it with regular sandwich bread, and while it works, brioche takes it to another level.
• The cheese: I opt for Jarlsberg because it melts beautifully and has this subtle nuttiness that plays well with the ham. Gruyère is traditional and fantastic too, but sometimes I find Jarlsberg a bit more approachable for everyday eating.
• The ham: Good quality sweet, smoked honey ham is crucial here. This isn’t the time for the bargain stuff – you want something with real flavor that can hold its own against the cheese and egg coating. That said, use what you have, I have also made it with turkey!

For gluten-free friends, this can be made with gluten-free brioche or challah – just make sure it’s not too dense. Dairy-free folks can use plant-based cheese alternatives that melt well, though you might want to add a pinch of salt to compensate for the flavor difference. Here are a few more tips:

• Temperature matters: Make sure your skillet is properly heated before adding the sandwich. You want that butter sizzling, but not smoking.
• Don’t rush the flip: Give each side 2-3 minutes to develop that beautiful golden crust.
• Prep matters: Have all your ingredients ready before you start cooking. Once you start, things move quickly.
• Pay attention to your cheese placement: Put it on both bread slices to help “glue” everything together.
• Let it rest: Give your sandwich a minute after cooking. It helps the cheese set slightly so it doesn’t all ooze out on the first bite.

The Monte Cristo Sandwich is one of those recipes that reminds us why I love cooking – it’s innovative, slightly indulgent, and absolutely delicious. It’s perfect for those moments when you can’t decide between breakfast and lunch, or when you just want to treat yourself to something special.

Give it a try and let me know in the comments how it turned out. I’d love to hear about your Monte Cristo adventures!

Have you tried this Monte Cristo sandwich? What do you think? Is it breakfast or lunch?