The Original Monte Cristo Sandwich

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!

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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!

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 

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