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The Original Monte Cristo Sandwich has been a culinary sensation since its debut, captivating foodies with its crispy, cheesy goodness. Built tall like Cinderella’s castle with two cheeses, scrumptious ham, and turkey, it is dipped in batter and fried until molten…<sigh>…the Original Monte Cristo Sandwich is, in a word, epic!
Behold a thing of true perfection, The Monte Cristo, triple-decker-foodie-gratification that’s been a beloved favorite for generations! The Monte Cristo sandwich, popularized by a well-known Disney eatery in the 1980s, is a scrumptious spinoff of the French Croque Monsieur. This mouthwatering masterpiece boasts layers of ham, turkey, and two types of cheese, all bathed in a light and crispy batter and served with a side of sweet raspberry jam.
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 turkey, 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!
Sandwiches are a staple in our household, so I prep sandwiches ahead of time to avoid the ‘what’s for lunch?’ fridge stare-down! If my household sounds a lot like your household, you won’t want to miss my New York Club, Southern Chicken Salad with Pineapple, Egg Salad with Cucumber Dill Spread, or Easy French Dips!
Recipe Highlights for A Monte Cristo
· 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.
Ingredients for A Classic Monte Cristo Sandwich
There are a couple of ways to approach this sandwich. Some recipes require the assembly of an egg mixture similar to that used for French toast, then adding butter to a griddle or skillet and pan frying the fully assembled sandwich. In this recipe, the version you’d typically find on a restaurant menu, the sandwiches are built using deli ham and turkey, two types of cheese, all between three slices of white bread, then batter-dipped and fried.
- Bread – Soft and fluffy white bread is essential for this recipe.
- Deli Ham – Thinly sliced ham adds a salty, savory flavor.
- Deli Swiss Cheese – Melted Swiss cheese adds creaminess.
- Deli Turkey – Thinly sliced turkey provides protein and texture.
- American Cheese – Adds an extra layer of creaminess.
- Batter – Made with flour, water, egg, and salt, this batter is light and crispy.
- Confectioners’ Sugar – A light dusting adds sweetness.
- Raspberry Jam – Sweet and tangy, this jam is the perfect accompaniment.
Substitutions and Variations
- Challah and Texas toast-style bread are great substitutes for white bread in this method. Just be sure your ‘slice of ham measurement’ measures up to the thickness of the bread you use, meaning you don’t want more bread than fillings.
- Real maple syrup is a reasonably popular stand-in for raspberry jam.
- Use mozzarella or provolone cheese in lieu of Swiss or Gruyere cheese.
Step By Step Instructions
NOTE ** Feel free to double the amount of turkey and ham in each sandwich, but note that the original recipe calls for 3 slices of each per sandwich. If you plan to double the meat, be sure to adjust your ingredient quantities accordingly before shopping.
Turkey and Swiss Layer
Step 1. 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. (Images 1 – 4)
Ham and American Layer
Step 2. 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. (Images 5 – 8)
Wrap and Chill
Step 3. 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 integrity and shape hold together when it hits the hot oil. (Images 9 – 12)
Make the Batter
Step 4. Weigh out 375 grams or 3 cups (scoop and level method) of AP flour. Add to a large mixing bowl along with 2 tablespoons of baking soda, 1/2 teaspoon of salt, 2 large eggs (or 1 extra-large egg), and 2 2/3 cups filtered water. Whisk until smooth and refrigerate until ready to use. (Images 12 – 16)
Batter-dip and Fry
Step 5. Have 2 sets of kitchen tongs at the ready. Line a baking sheet with a layer of paper towels and place a wire cooling rack on top. Position it near your stove for easy access. Next, 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. Be careful not to overheat the oil, and adjust the heat as needed to maintain a stable temperature. This is crucial for achieving the perfect fry.
Now it’s time to prepare the sandwiches for frying. 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. (Images 17 – 20)
Garnish and Serve
Step 6. 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.
How to Serve a Monte Cristo
When serving to guests, I heat my oven to 250°F and keep the fully fried sandwich halves warm before cutting, dusting with sugar, and serving for:
- Brunch
- Family picnic
- Baby shower
- Special occasions like birthdays or anniversaries
Serve with a side of jam or syrup and a mélange of fresh fruit or a lightly dressed mesclun salad.
Wine, Beer, and Spirit Pairings
- Sparkling wine, Chardonnay, or Sauvignon Blanc
- Beers that compliments include Lagers and Pilsners
- Liquor cocktails that are spot on pairings include a French 75 or The Sidecar
Jenny’s Recipe Pro Tips
- Use a thermometer – Ensure accurate oil temperature readings with a reliable thermometer.
- Maintain oil temperature – Keep the oil between 335°F and 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.
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,” and later found fame in the United States, first during the 1950s and later in Disney eateries.
There’s no doubt about a Monte Cristo being a messy sandwich, but it is a handheld. Offer a knife and fork to work the raspberry jam angle!
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.
Sandwiches That Just Make Life More Delicious!
The Original Monte Cristo Sandwich
Equipment
- 2 tongs
Ingredients
Batter
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoon salt
- 2 large eggs, or 1 extra-large
- 2 2/3 cups water, filtered
Sandwich
- 12 slices turkey breast, smoked
- 12 slices ham
- 8 slices Swiss cheese
- 8 slices American cheese
- 12 slices white bread
- **4 to 6 cups vegetable oil, **the amount of oil you use will be dependent on the size of the pot you use, but you want the oil at least 4 to 6 inches deep
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.
Assemble 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
- Weigh out 375 grams or 3 cups AP flour. Add to a large mixing bowl with 2 tablespoons of baking soda, 1/2 teaspoon of salt, 2 large eggs (or 1 extra-large egg), and 2 2/3 cups filtered water. Whisk until smooth.
Fry
- 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.
Serve
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.