Monte Cristo Sandwich


3 large eggs, beaten

¼ cup Half and Half or whole milk

3 Tbsp. butter

12 slices of sturdy white bread

¼ cup mayonnaise

8 slices Gruyère or Swiss cheese

¼ lb. deli sliced turkey – Oven Roasted preferably

¼ lb. deli sliced ham – Black Forest or Virginia ham preferably

Red currant jelly, Blackberry Jam – Optional

Confectioners’ Sugar – Optional


In a shallow dish, whisk together the eggs and the milk.

Melt the butter in a large skillet over medium heat.

Assemble the Sandwiches 

On a cutting board, lay 4 pieces of bread down and top with 1 slice of cheese on each piece of bread. Place ¼ of the ham on top of each piece of cheese.

Take 4 more slices of bread and spread about ½ Tbsp. of mayonnaise on one side.

Place the mayonnaise side down on top of the ham, then spread another ½ Tbsp. of mayonnaise on the opposite side of the bread. Repeat with the 3 remaining sandwiches.

Next, place ¼ of the turkey on top of each sandwich, then top with another slice of cheese.

Place the last 4 slices of bread on top of each sandwich.

Press down on each sandwich firmly to press together slightly.

Dipping and Cooking the Sandwiches

Dip each sandwich quickly into the egg and milk mixture. You want them coated, but not soaked.

Place the sandwiches in the heated skillet with the butter.

Cook until the bread is toasted and the cheese on the bottom half of each sandwich is melted. Carefully flip the sandwich over and cook the other side.


Slice the sandwiches in half to serve and dust with confectioners’ sugar.

Serve with a side of red currant jelly or blackberry jam for dipping, if desired.

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