Monte Cristo Sandwich

Prep: 25 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

You may have seen a Monte Cristo on the menu of your local French cafe, but never thought to make it at home. But you’ll be pleasantly surprised at how easy this popular brunch order is to make at home, and how much better it tastes, too. And while Monte Cristos are ideal for breakfast and lunch, my family devours them for dinner as well.

Ingredients

4 large eggs
1/4 cup half-and-half
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 slices sturdy white or sourdough bread
1/4 cup Dijon mustard
1/4 cup mayonniase
8 ounces Gruyère cheese, grated
1 pound sliced honey ham
4 tablespoons unsalted butter, divided
Powdered sugar and ham, for serving (optional)

Instructions

Whisk together the egg dip. Whisk the eggs, half-and-half, salt, and pepper together in a baking dish ir large, wide bowl until combined; set aside.
Build the sandwiches. Spread the mustard in a thin, even layer on 4 of the bread slices. Repeat with the mayonnaise and remaining 4 bread slices. Sprinkle half of the cheese on the mustard slices. Place the ham on top of the cheese, then sprinkle the remaining cheese over the ham. Close the sandwiches with the remaining bread mayo-side down.
Dip the sandwiches, working two at a time. Dip and cook 2 sandwiches at a time. Dip each sandwich in the egg mixture — soaking each side for about 1 minute.
Cook two sandwiches at a time. Heat 2 tablespoons of the butter in a large cast-iron or nonstick skillet over medium heat until melted. Add the 2 dipped sandwiches and cook until golden-brown on the bottom, 3 to 4 minutes. Flip with a wide, flat spatula and continue cooking until the cheese is melted and the ham is warm, 3 to 4 minutes more. Transfer to a wire rack or keep warm in a low oven. Repeat dipping and cooking the remaining 2 sandwiches.
Slice and serve. Slice each sandwich in half and dust with powdered sugar just before serving with jam if desired.