Instructions

1. Make the Egg Mixture
Whisk the eggs in a shallow bowl with a pinch of salt and pepper. Set aside.

2. Assemble the Sandwiches
Lay out the bread slices.
Spread mustard on two slices and mayonnaise on the remaining two.
Layer ham and shredded cheese on the mustard-covered slices.
Top with the mayo slices to create two sandwiches and gently press together.

3. Cook the Sandwiches
Heat a nonstick or cast iron skillet over medium heat.
Add 1 tablespoon butter and coat the pan.
Quickly dip each sandwich into the egg mixture, coating both sides without soaking.
Cook for 2–3 minutes per side until golden and the cheese is melted.
Add the remaining butter before cooking the second sandwich.

4. Serve
Let rest for about 1 minute, then slice.
Serve warm with a dusting of powdered sugar or a side of jam or honey.

 Notes & Tips
• Sandwiches can be assembled up to 2 days ahead and refrigerated; dip and cook just before serving.
• Room-temperature eggs coat the bread more evenly.
• Avoid soaking the bread—it can become soggy.
• Keep heat at medium to prevent burning before the cheese melts.
• American or cheddar cheese works as a substitute.
• Turkey is a great alternative to ham.

 Crispy, cheesy, and comforting—Monte Cristos are a reminder that some of the best recipes are passed down through family traditions.