Monte Cristo Sandwich


  • 1 large egg
  • 1/3 c. whole milk
  • kosher salt
  • ground black pepper
  • 4 (1/2″ thick) slices of white sandwich bread
  • 2 tsp. Dijon mustard
  • 3 oz. Boar’s Head ham, thinly sliced
  • 3 oz. Boar’s Head roasted turkey breast, thinly sliced
  • 3 oz. Emmentaler or Swiss cheese, thinly sliced
  • 2 T. unsalted butter
  • powdered sugar, for dusting
  • raspberry jam, for serving


Place egg and milk in a wide, shallow plate and season with salt and pepper. Whisk until the egg is broken up and evenly incorporated; set aside. Place 2 slices of the bread on a work surface and spread 1 tsp. of mustard on each. Divide the ham and turkey between the mustard coated bread slices. Place half of the cheese on top of each pile of meat. Close the sandwiches with the remaining 2 slices of bread. Press gently on the tops of the sandwiches to compact slightly. Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Using your hands, place 1 sandwich in the reserved egg mixture, flipping to coat both sides. Place the sandwich in the frying pan. Repeat with the second sandwich. Fry undisturbed until the bottoms of the sandwiches are golden brown, about 4-5 minutes. Flip and fry until the other side is golden brown and the cheese is melted, about 4-5 minutes more. Transfer to serving plates, dust with powdered sugar, and serve with warmed raspberry jam.