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Monte Cristo Sandwich

Monte Cristo Sandwich

Alicia Hahn
Ham, mustard, preserves, cheese, and bread - our take on the Monte Cristo is a cheese board in sandwich form, featuring savory alpine-style cheese.


  • 2 tablespoons Dijon mustard
  • 4 slices white bread
  • 3 ounces Gruyère grated
  • 4 slices ham
  • 2 eggs
  • Splash half-and-half
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Ground nutmeg to taste
  • 2 tablespoons salted butter softened
  • Confectioners’ sugar for dusting
  • Preserves for serving


  • Spread mustard on bread. Layer half the grated cheese on two slices of bread. Add ham, the rest of the cheese, and the final two pieces of bread. Gently press sandwiches to compress.
  • Beat eggs, half-and-half, salt, pepper, and nutmeg in a bowl or platter shallow enough to submerge sandwiches in. Dip in each sandwich, flipping to coat both sides.
  • In a large skillet or griddle, melt butter over medium heat. When foamy, add sandwiches, cooking 3 to 4 minutes per side, or until golden.
  • Dust lightly with confectioners’ sugar, and serve with preserves. (Try Bonnie’s Jams Peach Ginger, or something equally sweet and tangy.)


* If you want to derivate from the traditional cheese for this recipe, here are some suggestions for alternate cheeses, all pulled from the 75 award-winning cheeses described within our Best Cheeses 2014 issue.
  • Fromagerie Moléson Gruyère AOP mi-salé
  • Monts & Terroirs Saint Mont des Alpes
  • Spring Brook Farm Tarentaise Reserve
  • Grafton Village Cheese Shepsog

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Photographer Dominic Perri

Dominic Perri is a passionate food photographer splitting his time between Massachusetts and New York City. He has been professionally photographing food for almost 10 years. See more of his work at http://www.dominicperri.com/