My grandmother made these sandwiches every year after Easter, always using up the leftover holiday ham. She never knew the official name and simply called them her “fancy French toast sandwiches.” I didn’t realize until my early twenties that what she’d been making all along were Monte Cristos.
Today, they’re a regular favorite in my kitchen. I don’t even wait for leftovers anymore—I’ll gladly grab deli ham just to make them. Golden, crispy bread, gooey melted cheese, and savory ham wrapped in a light egg coating… it’s pure comfort food with a side of nostalgia.
Monte Cristo Sandwiches
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 2 large | Beaten with salt & pepper |
| Salt & pepper | Pinch | For seasoning |
| White bread or Texas toast | 4 slices | Thick slices work best |
| Yellow mustard | 2 tbsp | Spread on half the bread |
| Mayonnaise | 2 tbsp | Spread on the other half |
| Ham | ½ lb (6–8 slices) | Deli or leftover |
| Gruyere or Swiss cheese | 4 oz, shredded | Melts well |
| Butter | 2 tbsp | For frying |
| Optional toppings | — | Powdered sugar, jam, or honey |
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