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The original Monte Cristo sandwich has been a culinary sensation since its debut, captivating foodies with its crispy, cheesy goodness. Piled high with two cheeses, scrumptious ham, and turkey, it is dipped in batter and fried until molten…it is, in a word, epic!
If you love showstopping sandwiches, you’ll definitely want to try my recipes for New York club sandwich and this grilled cheese sandwich with turkey, apple, and fig jam.
Quick Look: Original Monte Cristo Sandwich Recipe
- ⏲️ Prep Time: 20 minutes
- ⏲️ Cook Time: 15 minutes
- ⏲️ Total Time: 2 hours 35 minutes (including 2 hours of chilling)
- 👨👩👧👦 Servings: 4 sandwiches
- 🌽 Cuisine & Heritage: Classic American
- 🍽️ Calories: 1,079 calories per sandwich (more nutritional info in recipe card)
- 🥦 Dietary Info: can be made Dairy Free if made with vegan cheese.
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Frying
- 🌶️ Flavor Profile: Lots of hearty meat, melty cheese, and crispy golden bread.
- 🔑 Top Tip: Use a thermometer to monitor the oil temperature and avoid overcrowding the pan.
- 🍷 Drink Pairings: Sparkling wine, Chardonnay, or Sauvignon Blanc are good wine options, while beers like lagers and pilsners are also great choices. Liquor cocktails like a French 75 or Sidecar Cocktail are also perfect.
- ❄️ Storage: These sandwiches taste best when they are fresh out of the oil, but can be refrigerated for up to 24 hours after cooking. Otherwise, make them in advance and refrigerate for up to 2 days before cooking.
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Why You’ll Love This Recipe
- Crispy and Golden: The batter-dipped sandwich is cooked to a golden brown, adding a satisfying crunch to each bite.
- Perfect for Breakfast or Lunch: The Monte Cristo sandwich is versatile and can be enjoyed anytime, making it great for breakfast or lunch or my favorite, brunch!
- Flavorful Fillings: The ham, turkey, and cheese provide a satisfying and savory base, while the jam or jelly adds a fruity and sweet contrast.
- Easy to Make: Despite its elegant appearance, the Monte Cristo sandwich is relatively easy to prepare, even for a beginner.
⭐⭐⭐⭐⭐ “This is one of my most Favorite Sandwiches too…WOW!!! what a treat this was…I have served them for Breakfast, Brunch, lunch, and Dinner and just because I was craving one. They are so delicious…”
Table of Contents
This iconic sandwich has been a beloved favorite since its debut at Walt Disney World Orlando on Main Street USA. I’m excited to share my take on the classic Monte Cristo recipe. With triple layers of cheesy goodness, I use rosemary ham, sliced roasted turkey breast, Swiss and American cheeses, and a sweet, batter-dipped white bread to deliver the nostalgic French toast vibes this sweet and savory Disneyland sandwich is famous for!
Ingredients
Curious what ingredients you need to replicate this fun Disney World sandwich at home? Grab these key ingredients, along with a few others, and you’ll be ready to start cooking!
- Bread: Soft and fluffy white bread is essential for this recipe.
- Meat: I use a mixture of thinly sliced deli ham and turkey for protein and texture.
- Cheese: I use a combination of deli Swiss cheese and American cheese for creaminess.
- Batter: This batter is made with flour, water, egg, and salt, and makes the perfect light and crispy coating for these sandwiches.
- Raspberry Jam: Sweet and tangy, this jam is the perfect accompaniment for this crispy fried sandwich.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- White Bread Swap: Challah and Texas toast-style bread are great substitutes. Just be sure the slices aren’t too thick; you don’t want more bread than filling.
- Batter Substitute: Dip the sandwiches in pancake batter for an easy and delicious twist.
- Raspberry Jam Alternative: Real maple syrup is a reasonably popular stand-in for raspberry jam.
- Cheese Swaps: Use mozzarella or provolone cheese in lieu of Swiss or Gruyere.
- Alternate Method: Some recipes require dipping the sandwiches in an egg mixture similar to that used for French toast, then pan frying the sandwich in butter. This recipe shows you the the batter-dipped and fried version you’d typically find on a restaurant menu.
How to Make the Original Monte Cristo Sandwich
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Turkey & Swiss Layer
Lay 3 slices of bread on a clean work surface. Begin by adding 3 slices of turkey to one slice of bread, followed by 2 slices of Swiss cheese. Top with another piece of bread.
2
Ham & American Layer
Continuing atop the turkey and Swiss components, add 3 slices of ham, followed by 2 slices of American cheese. Top with the third and final piece of bread.
3
Wrap & Chill
Cut the sandwich diagonally. Place both halves atop plastic film and wrap the sandwich tightly. Chill for 2 hours or freeze for 1 hour. The sandwich components must be cold so the shape holds together when it hits the hot oil.
4
Make the Batter
Weigh out the flour, then add the baking powder, salt, eggs, and filtered water. Whisk until smooth and refrigerate until ready to use.
5
Batter Dip and Fry
Pour enough oil into a large Dutch oven to cover a sandwich half, and attach a candy thermometer to monitor the temperature. Heat the oil over medium heat until it reaches the optimal temperature of 335°F-350°F. Adjust the heat as needed to maintain a stable temperature.
Unwrap one sandwich and dip and coat each half in batter, making sure it’s fully covered. Use a set of kitchen tongs to lower it into the hot oil, holding it for a moment before releasing. Use the tongs to submerge and flip the sandwich until it’s golden brown on all sides, which should take around 5 minutes.
Once the sandwich half is done, remove it from the oil with a clean set of tongs and place it on the wire cooling rack. Repeat the process with the remaining sandwich halves.
6
Garnish & Serve
Cut each sandwich half in half again on the diagonal. Arrange all four quarters on a plate and dust generously with confectioners’ sugar. Serve with a side of red raspberry jam or a small dish of real maple syrup.
Recipe FAQs
The origins of the Monte Cristo sandwich are uncertain, but it’s believed to have emerged in Parisian cafes around 1910 as a creative twist on the classic French croque-monsieur, a grilled ham and cheese sandwich. This indulgent variation likely gained inspiration from the iconic novel, The Count of Monte Cristo by Alexandre Dumas, and later found fame in the United States, first during the 1950s and later in Disney eateries.
A Monte Cristo sandwich is an American variation of the French croque monsieur sandwich. The Monte Cristo is made with turkey and ham, dipped in egg or batter, and deep fried to make a crispy coating on the outside. A croque monsieur is made simply with ham and cheese, and is grilled under the broiler rather than fried.
The Monte Cristo sandwich is named after French author Alexandre Dumas’ novel The Count of Monte Cristo, which relates the thrilling adventure of a prison break by a falsely man.
You can make this recipe up to the point when the sandwiches are wrapped and refrigerated. They can be stored in the fridge for up to two days. If freezing, freeze no longer than 1 hour.
Serving Suggestions
These Monte Cristo sandwiches are perfect for brunch, family picnics, baby showers, or special occasions like birthdays or anniversaries. Keep the fried sandwiches warm in a 250-degree oven before cutting, dusting with sugar, and serving. These pair well with a side of jam or syrup, a mélange of fresh fruit, Christmas charcuterie board, or a lightly dressed salad (like mesclun greens or this curly endive salad with apple and pecans).
You also won’t want to miss my Southern Chicken Salad with Pineapple or Egg Salad with Cucumber Dill Spread!
Expert Tips
- Use a thermometer to ensure accurate oil temperature. Keep the oil between 335-365°F for optimal frying.
- Don’t overcrowd. Fry sandwich halves individually to prevent oil temperature fluctuations.
- Fry until golden. Cook sandwiches until golden brown on all sides for crispy exterior and melted cheese.
- Feel free to double the amount of turkey and ham in each sandwich. If you plan to double the meat, be sure to adjust your quantities before shopping.
Other Sandwiches You’ll Love
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Monte Cristo Sandwich
Equipment
- 2 tongs
Ingredients
For the Sandwich
- 12 slices turkey breast, smoked
- 12 slices ham
- 8 slices Swiss cheese
- 8 slices American cheese
- 12 slices white bread
- 4-6 cups vegetable oil, enough to be 4-6 inches deep in your pot
For the Batter
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoon salt
- 2 large eggs, or 1 extra-large egg
- 2⅔ cups water, filtered
For Serving
- red raspberry jam
- powdered sugar for dusting
Instructions
Preparation
- Gather 2 sets of kitchen tongs. Line a baking sheet with paper towels and place a wire cooling rack on top. Pour enough oil into a large Dutch oven to cover a sandwich half and attach a candy thermometer to the wall.
Assembling the Sandwiches
- Lay 3 slices of bread on a clean work surface. Add 3 slices of turkey to one slice of bread, followed by 2 slices of Swiss cheese. Top with one of the other pieces of bread.
- Continuing atop the turkey and Swiss components, add 3 slices of ham, followed by 2 slices of American cheese. Top with the third and final piece of bread.
- Cut the sandwich diagonally. Wrap tightly in plastic film and refrigerate for 2 hours or freeze for 1 hour.
Make the Batter
- Pour the flour into a large bowl, then add the baking powder, salt, eggs, and filtered water. Whisk until smooth.
Frying the Sandwiches
- Heat the oil over medium heat until it reaches a temperature of 335°F-350°F. Be careful not to overheat the oil, and adjust the heat as needed to maintain a stable temperature.
- Unwrap one sandwich and work with one half at a time. Dip and coat the sandwich half in batter, making sure it's fully covered. Then, use the first set of kitchen tongs to lower it into the hot oil, holding it for a moment before releasing. Use the tongs to submerge and flip the sandwich until it's golden brown on all sides, which should take around 5 minutes.
- Once the sandwich half is done, remove it from the oil with the second clean set of tongs and place it on the wire cooling rack. Repeat the process with the second half of the sandwich and the remaining sandwich halves.
Serving
- Cut each sandwich half in half again on the diagonal. Arrange four quarters per plate and dust generously with confectioners' sugar. Serve with a side of red raspberry jam or a small dish of real maple syrup.
Notes
- Feel free to double the amount of turkey and ham in each sandwich. If you plan to double the meat, be sure to adjust your quantities before shopping.
- Use a thermometer to ensure accurate oil temperature. Keep the oil between 335-365°F for optimal frying.
- Don’t overcrowd. Fry sandwich halves individually to prevent oil temperature fluctuations. Cook sandwiches until golden brown on all sides for crispy exterior and melted cheese.
- You can make this recipe ahead of time up to the point when the sandwiches are wrapped and refrigerated. They can be stored in the fridge for up to two days. If freezing, freeze no longer than 1 hour.
- To store leftovers, place into paper towel-lined airtight containers and refrigerate up to 3 days. To reheat, wrap quarters in foil and bake in a preheated oven at 350°F for 5-7 minutes, or until warmed through and crispy again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In your recipe you say baking powder but in the part where it says make the batter now it’s baking powder. Which is it?
Susie, unsure if you received my email yesterday in answer to this question, so here it is in case not – baking powder. And thank you for catching the oversight that I failed to see when proofreading this recipe! The correction from soda to powder has already been made! Jenny
This is one of my most Favorite Sandwiches too. I was not lucky enough to eat mine in Disneyland though but I had mine at The Famous “Madonna Inn” in California. WOW!!! what a treat this was.
They bring you The Sandwich along with Fresh fruit, 3 different Preserves to go along with it. It had a Beautiful dusting of Powdered Sugar on top. It was just lovely and delicious too. I have been making them ever since. I have served them for Breakfast, Brunch, lunch, and Dinner and just because I was craving one. They are so delicious…
Donna, I could not agree with you more. We first experienced them at Disney, then at the former chain restaurant Bennigan’s. I never remember ordering anything BUT a Monte Cristo when I visited Bennigan’s!
Can you also dip in pancake syrup?
Annette, yes. I have had it served with REAL maple syrup and it’s great. I believe raspberry preserves is the classic way to serve. Let me know which you do. I’d like to know how you enjoy it! Jenny
What’s the best way to manage the used oil? Can it be saved and reused? If so, how and how long? Seems like a lot of oil to waste on just a couple sandwiches.
Tom, when oil is reused for frying, its smoke point tends to decrease, leading it to potentially smoke and degrade at lower temperatures compared to fresh oil. Reusing oil can also lead to the formation of harmful compounds, so I personally avoid it. I do however know professional chefs that reuse oil but only once as a rule. They store it in clean, sealed, and light-proof containers after passing it through a fine mesh sieve to de-particulate, then store in cold storage/refrigeration for up to one month. My friend Sean advises NOT using it if it becomes cloudy, foamy, or has an odor to it.