Monte Cristo Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-04Updated 2026-11-04
Monte Cristo grilled cheese with ham, turkey, Swiss, and a golden egg-dipped crust. Make two skillet sandwiches with raspberry jam in about 30 minutes.
Monte Cristo grilled cheese is a ham, turkey, and Swiss sandwich dipped in egg and cooked in a skillet for a golden, French-toast-style crust and a sweet-savory lunch. This home version uses two slices of bread per sandwich, a thin layer of Dijon, and warm deli meat. A light dusting of powdered sugar and raspberry jam on the side finish the sandwich without making the filling wet. Prep: 10 minutes | Cook: About 18 minutes | Rest: 2 minutes | Total: About 30 minutes Active work: About 25 minutes | Servings: 2 | Yield: 2 sandwiches The timing assumes both sandwiches fit side by side in a 12-inch skillet. If they do not, cook in separate batches and allow about 8 to 10 additional minutes. Begin with fully cooked, refrigerated deli meat, not raw meat.
How to make Monte Cristo Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
18 minRest
2 minTotal
30 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Lid that fits the skillet
- Wide spatula
- Food thermometer
- Shallow dish
- Whisk
- Measuring spoons
- Clean plate
- Cutting board
- Knife
- Paper towel
- Small sieve for dusting sugar
Ingredients
- •4 slices firm white sandwich bread, about 1/2 inch thick
- •2 teaspoons smooth Dijon mustard
- •2 ounces (56 g) thinly sliced fully cooked deli ham
- •2 ounces (56 g) thinly sliced fully cooked deli turkey
- •1 tablespoon water, for warming the meat
- •3 ounces (85 g) thinly sliced Swiss cheese
- •2 large eggs
- •2 tablespoons milk
- •1 tablespoon (14 g) unsalted butter
- •1 teaspoon neutral oil
- •1 teaspoon powdered sugar, for serving
- •2 tablespoons raspberry jam, for serving
Instructions
- 1
Warm and layer the filling
Put the ham, turkey, and 1 tablespoon water in a 12-inch skillet over medium-low heat. Cover and heat for about 3 to 5 minutes, turning and separating the slices, until the meat reaches 165°F (74°C) in several places. Transfer to a clean plate and pat away excess moisture. Take the skillet off the heat and wipe it dry. Spread 1/2 teaspoon Dijon on one face of each bread slice. On two slices, divide half the Swiss, then the warm ham and turkey, then the remaining Swiss. Close with the other bread slices, mustard-side inward, and press gently to hold the layers together.
- 2
Dip briefly in egg
Whisk the eggs and milk in a shallow dish until completely combined. Warm the clean skillet over medium-low heat and melt the butter with the oil. Working one sandwich at a time, dip each broad face in the egg mixture for 1 to 2 seconds, then lift and let excess drip back into the dish. Do not soak. Transfer directly to the skillet; coat the second sandwich the same way. Discard unused egg mixture and wash any dish or utensil that touched raw egg before using it for cooked food.
- 3
Griddle and rest
Cook both sandwiches side by side for about 4 to 5 minutes per side, turning carefully with a wide spatula, until golden, the egg coating is fully set, the Swiss has melted, and the center reaches 165°F (74°C). Lower the heat if the coating browns too quickly. Cover briefly over low heat if the center needs more time, then uncover to finish. Transfer to a clean board, rest for 2 minutes, and cut in half. Lightly dust with the powdered sugar and serve the raspberry jam separately for dipping.
Variation
- All ham or all turkey: Use 4 ounces total of either fully cooked deli meat. Keep the warming and temperature checks. - Cheese: Use the same weight of thinly sliced Gruyere or mild provolone instead of Swiss. - Bread: Firm sandwich-style sourdough can replace white bread if it has a close crumb and similar thickness. - Jam: Strawberry or blackberry jam can replace raspberry. - More savory: Omit the powdered sugar and jam; the egg-dipped ham-and-cheese sandwich still works. - No Dijon: Omit it rather than replacing it with a large amount of liquid sauce. This is a skillet version with a thin egg coating. A flour batter or deep-frying method would require different proportions and cooking instructions.
Questions and answers
What is Monte Cristo grilled cheese?
It is a cheese sandwich with ham and turkey, coated in an egg-and-milk mixture and cooked until golden. This version uses Swiss, a little Dijon, and raspberry jam served on the side.
What is the difference between Monte Cristo and regular grilled cheese?
Monte Cristo has an egg-dipped exterior similar to French toast, along with a meat-and-cheese filling. The optional sweet finish also changes its flavor from a simple butter-toasted grilled cheese.
What cheese is best for a Monte Cristo sandwich?
Thinly sliced Swiss gives a mild, nutty flavor and melts well around the ham and turkey. Gruyere or mild provolone can be substituted by weight.
Why is my Monte Cristo sandwich soggy?
The bread may have soaked too long, the meat may have carried excess moisture, or the pan may have been too cool. Pat the warmed meat dry and dip each bread face briefly before transferring it directly to the hot skillet.
Can I make Monte Cristo grilled cheese without deep frying?
Yes. This recipe cooks in a skillet with a measured amount of butter and oil. It uses an egg dip rather than a thick frying batter.
Can I prepare Monte Cristo sandwiches ahead?
You can portion the cheese and meat ahead and keep them refrigerated. Warm the meat, assemble, dip, and cook close to serving time; do not store uncooked egg-dipped sandwiches for later.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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