Monte Cristo Sandwich with Raspberry Jam

The Monte Cristo is America's answer to the French croque monsieur — and it's taken the original and made it considerably more indulgent. A ham and turkey and Swiss sandwich dipped in egg batter, pan-fried in butter until golden and lacquered, dusted with powdered sugar, and served with raspberry jam on the side. It should not work as well as it does.

The sweet-savory thing it's doing sounds wrong until the first bite, and then it makes complete sense. The powdered sugar doesn't make it dessert — it rounds the richness the same way honey does on a prosciutto-wrapped fig. The raspberry jam provides the acid the whole thing needs.

The sandwich descends from the French croque monsieur, which appeared in Paris cafés around 1910. American cookbooks published the egg-dipped, fried version under various names through the 1930s–60s, and Disneyland's Blue Bayou Restaurant put it on the map in 1966 — it's still served there today, which is either a mark of nostalgia or proof that the dish is genuinely that good.

Ingredients (serves 4): - 8 thick slices good-quality white bread (brioche or Texas toast works beautifully) - 7 oz thinly sliced ham (quality deli ham or jambon de Paris) - 5 ¼ oz thinly sliced turkey breast - 5 ¼ oz Swiss or Gruyère cheese, thinly sliced - 2 tablespoons Dijon mustard - 3 tablespoons unsalted butter for frying - Powdered sugar for finishing

Egg Batter: - 3 large eggs - 3 tablespoons whole milk - Pinch of salt

To Serve: - Good-quality raspberry or strawberry jam - Fresh raspberries (optional) - Additional powdered sugar

Assembly: Lay four slices of bread on a board. Spread Dijon mustard lightly on each. Layer with ham, then turkey, then Swiss cheese. Close with the remaining four slices. Press each sandwich gently to compress slightly.

The Batter: Whisk eggs, milk, and salt together in a wide shallow dish — wide enough to dip the full sandwich flat. The batter should be thin, not thick.

Cooking: Melt butter in a large non-stick skillet or griddle over medium heat until foaming. Dip each sandwich briefly in the egg batter — 10–15 seconds per side, enough to coat without soaking through. Let excess drip off. Cook in batches, 3–4 minutes per side, pressing gently with a spatula, until deeply golden on both sides and the cheese inside is melted. If the bread colors too quickly before the cheese melts, reduce heat slightly and cover the pan for the last minute.

Finishing: Slice diagonally. Dust generously with powdered sugar immediately before serving. Accompany with a small bowl of good raspberry jam on the side for dipping.

The Pairing: A Monte Cristo alongside a classic orange mimosa or a strawberry mimosa is genuinely excellent — the sweet-savory of the sandwich and the bright citrus of the drink complement each other rather than compete.

Variations: Use brie in place of Swiss for a richer, creamier sandwich. Add a thin spread of fig jam inside the sandwich alongside the Dijon for a more complex sweetness. A version with prosciutto and fontina instead of deli ham produces something more refined.

Make-Ahead: Assemble the sandwiches up to 2 hours ahead and refrigerate. Dip and fry just before serving — the batter does not hold well once applied.

Reference Links: - Monte Cristo history: Serious Eats - The Disneyland Monte Cristo legacy: What's Cooking America

Pro Tips: The sandwich must be compressed before dipping so it doesn't fall apart in the batter. Use a good, sturdy bread — thin sandwich slices will disintegrate. Medium heat is key: too high and the outside burns before the cheese melts. The powdered sugar isn't optional — it's the step that makes the dish make sense.