Crispy Monte Cristo Sandwich with Raspberry Jam

Why You’ll Love This Recipe

• Classic diner comfort: melty Swiss, savory ham and turkey, crisp custardy crust.
• Sweet-and-savory finish with powdered sugar and tangy raspberry jam.
• Fast and doable: 20 minutes, one pan, minimal prep.
• Great for brunch or a treat-yourself lunch.

Grocery List

• Produce: Fresh raspberries (optional), fresh mint for garnish (optional)
• Dairy: Eggs, whole milk, heavy cream, unsalted butter, Swiss cheese
• Pantry: Soft sandwich bread (brioche or white), deli ham, deli turkey, Dijon mustard, mayonnaise, granulated sugar, powdered sugar, raspberry jam, neutral oil, salt, black pepper, vanilla extract (optional), ground nutmeg (optional)

Full Ingredients

For the custard dip

• 3 large eggs
• 1/2 cup (120 ml) whole milk
• 2 tbsp (30 ml) heavy cream
• 2 tsp granulated sugar
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp vanilla extract (optional)
• Pinch ground nutmeg (optional)

For the sandwiches

• 4 slices soft sandwich bread (brioche or white), about 1/2–3/4 inch thick
• 4 slices Swiss cheese (about 4 oz total)
• 4 oz thinly sliced deli ham
• 4 oz thinly sliced deli turkey
• 2 tsp Dijon mustard
• 2 tsp mayonnaise

For cooking and serving

• 2 tbsp unsalted butter
• 1 tbsp neutral oil (such as canola or grapeseed)
• 2 tbsp powdered sugar, for dusting
• 1/2 cup raspberry jam, warmed
• Fresh raspberries and/or mint sprigs, optional

Step-by-Step Instructions

Step 1: Preheat the pan and warm the jam

Set a griddle to 350°F or place a large nonstick or cast-iron skillet over medium heat. In a small saucepan over low heat, gently warm the raspberry jam with 1–2 teaspoons of water, stirring until just pourable. Keep warm on the lowest heat.

Step 2: Make the custard

In a shallow pie plate or 8-inch square dish, whisk the eggs, milk, cream, sugar, salt, and pepper until smooth and well combined. For a classic French toast vibe, whisk in the optional vanilla and nutmeg. Set the custard near the stove.

Step 3: Build the sandwiches

Lay out the bread. Spread Dijon on two slices and mayonnaise on the other two. On each Dijon slice, layer 1 slice Swiss, half the ham, half the turkey, then a second slice of Swiss. Top with the mayo-side bread to close. Press gently around the edges to help the layers stick together.

Step 4: Dip in custard

Working with one sandwich at a time, dip in the custard for 10–15 seconds per side, letting the bread absorb but not fall apart. Hold above the dish to let excess drip off and set on a plate while you heat the fat.

Step 5: Griddle to golden and melty

Add 1 tbsp butter and 1/2 tbsp oil to the hot pan. When the butter foams, lay in the first sandwich. Cook 3–4 minutes until deep golden brown. Flip, then cook another 3–4 minutes. If the cheese needs help melting, reduce the heat slightly and cover the pan for 30–60 seconds. Transfer to a wire rack or cutting board. Repeat with remaining butter, oil, and second sandwich.

Step 6: Finish and serve

Rest sandwiches 1 minute, then dust lightly with powdered sugar. Cut diagonally into halves. Serve immediately with warm raspberry jam on the side and fresh raspberries or mint if you like.

Pro Tips

• Day-old bread holds up best; ultra-fresh bread can get soggy. If using very fresh bread, toast it lightly first.
• Use a mix of butter and oil so the butter does not burn before the crust browns.
• Do not rush the griddle time. Medium heat lets the custard set and the cheese melt without scorching.
• Keep finished sandwiches warm on a wire rack in a 250°F oven while you cook the second.
• Warm the jam so it flows for dipping and contrasts the crisp crust.

Variations

• Gruyère or Emmentaler: Swap some or all of the Swiss for nutty Gruyère or Emmentaler.
• Savory-only: Skip the sugar and vanilla in the custard and serve with Dijon or grainy mustard instead of jam.
• Sheet-pan method: Dip and assemble, then bake on a greased, preheated sheet at 425°F for 6–7 minutes per side (12–14 minutes total) until golden and melted.

Storage & Make-Ahead

Best fresh, but leftovers keep 1 day refrigerated. Cool completely, then wrap and refrigerate. Reheat on a wire rack over a sheet pan at 325°F for 10–12 minutes until hot and crisp. Warm jam separately. For make-ahead, whisk the custard up to 24 hours in advance and refrigerate; assemble sandwiches up to 2 hours ahead, wrap, and refrigerate. Dip and cook right before serving.

Nutrition (per serving)

Approximate: 820 calories; 46 g fat; 56 g carbohydrates; 43 g protein; 1 g fiber; 1,550 mg sodium. Values will vary based on bread thickness, cheese brand, and how much jam and sugar you use.