Mom's Monte Cristo Sandwiches

If you’ve never had the joy of biting into a Monte Cristo, its a lovely marriage between a sandwich and french toast, dredging the sandwich in a lovely egg dip and sautéing in butter just like french toast. 
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Monte Cristos were something my Mom had on her food truck menu and it was probably her most popular item as she would sell these at fairs and races around her area of rural Indiana.  These were battered and deep fried bundles of meaty, cheesy ooziness, dusted with powdered sugar to finish them off, and quite tasty.  That’s an understatement.

​The name, Monte Cristo,  purportedly came from the Blue Bayou Restaurant in Disneyland (California), as they had given this French, toasted sandwich the popular monicker that has stood the test of several decades.

I prefer to think of it as the beloved sandwich of the Count of Monte Cristo.  Of course I'm wrong about that, but much more fun to romanticize the sammie that way. ?. I do have a vivid imagination.

My rendition adds a hint of spice with a chili jam.   Think red pepper jelly.   How I adore anything spicy and sweet in the same bite.  I also love adding Ras el Hanout,  a Middle Eastern spice blend, to the egg mixture to give a bit of flavor intrigue.


You can partially cook these, then finish them off in the oven if you are making for a larger crowd, making these an easy assembly for a group lunch.  Let the Monte Cristo making ensue!
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Gather ingredients

Spread mayo, mustard and chili jam on bread

Add meat and cheese

Combine egg, milk and Ras el Hanout

Dredge one side of sandwich

Then dredge the other side

sauté until golden on each side

This is perfectly golden and ready

Slice and dust with powdered sugar

Some of my favorite affiliate products used in this recipe:

Mom's Monte Cristo Sandwiches


Makes 4 sandwiches

2 eggs
1 cup milk (I used coconut milk)
1 teaspoon Ras el Hanout  (Middle Eastern spice blend) or garam masala (optional)

Whisk all together well in a shallow pan or pie plate suitable for dipping your sandwiches


8 slices good bread such as brioche or challah
16 or more slices of your sliced lunch meat of choice (I used thinly sliced turkey)
2 Tablespoons Mayo (I likeolive oil mayo)
2 Tablespoons Grainy Dijon Mustard
4 Tablespoons Pepper or Chili Jam  (something spicy and sweet-I used chipotle jerry jam or use the recipe on TaylorKitchen.net)
4 slices smoked gouda or other good melting cheese
handful of baby spinach leaves (optional)
2 tablespoons butter to saute the sandwiches
Powdered sugar to sprinkle on top


Build the sandwiches by spreading equal amounts mayo and mustard on 4 slices and chili jam on the other 4 slices.  Place spinach slices on top 4 slices then smoked gouda and meat on the other 4 slices and press together to make 4 sandwiches.

Dredge one at a time into the egg and milk mixture, letting excess drip off then immediately put into a skillet on low to medium heat into which you’ve added a pat of butter to cook them gently.  On a low heat they’ll need about 3-4 minutes per side.  You want the egg mixture fully cooked and the sandwiches to become golden and slightly crisp on the exterior.

Cut on the diagonal and dust with powdered sugar as your final flourish.   I great "shaker" can assist with this. (see in the affiliate items above)