Uploaded May 2022 | Updated September 2026, 1 day ago
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Though opinions and understandings differ from place to place on what is what, I like to think of the Monte Cristo as the “going-all-out” version of the croque monsieur, which we have presented before. In making this sandwich, we are also going to pan-toast it and put it under the broiler as we did with the croque monsieur, but we are going to add a few extras. We add a dollop of rich, creamy, delicious sauce chivry inside the sandwich, and we dip the bread slices in egg wash like French toast. Once we flip the sandwich, we top it with a little more sauce and some cheese and put it under the broiler.
On the inside of the bread mayo, mustard and/or any other desired sandwich toppings may be applied. I like to put the ham right against the bread to cover the holes, then smear it with sauce and stick grated cheese to it. The sandwich should spend a good long time slowly cooking in the pan, to set the custard it was dipped in and to make sure the core of the sandwich is melted.
These are best right after they’ve come out of the oven, so get any salad or other sides ready while they’re under the broiler. Optionally garnish with chopped herbs complimentary to those used in the sauce.
Makes enough for 2 people, two sandwiches.
Equipment:
• large nonstick skillet
• cheese grater
Ingredients:
4 slices bread choose well; something you like
1 ea egg for each additional 1.5 sandwiches, add 1
3 Tbsp milk for each additional 1.5 sandwiches, add 2
tiny amount nutmeg freshly ground
1/8 tsp salt
Per sandwich:
to taste condiments mustard is key
100 g thinly sliced cooked ham ~4 oz
2 Tbsp sauce chivry ideally enriched with cream
25 g aromatic melting cheese grated; gruyere, comte, gouda are all good choices
Procedure:
1. If you are making sauce chivry for this recipe, make sure to do it a day ahead so that the sauce will be cold, to make the sandwiches.
2. Set the pan to warm over medium heat. Turn on the broiler. Set the top rack to be at the second or third notch down.
3. In a shallow dish, mix the egg wash: eggs, milk, nutmeg and salt
4. Select your bread slices and put mustard on them, etc.
5. Arrange the ham slices onto the bread, then smear one with sauce for each sandwich, and press the grated cheese into to sauce.
6. Press the sandwich together.
7. Once the pan is hot, dip the sandwiches in the egg wash and place them into some hot grease in the pan. Bacon grease, butter, vegetable oil or some combination of those will work just fine.
8. Allow the sandwich to cook slowly so that the center can melt. Under some conditions a lid, if available, can help with this.
9. Once the sandwich gets flipped, add a bit more sauce and then some more grated cheese on top of the sandwiches and then place the pan under the broiler.
10.Allow the sandwiches to broil briefly, 3-5 minutes, keeping a close eye so that they don’t burn.
11.Once the top cheese has melted and become a bit bubbly, the sandwiches are ready.
12.Cut them in half and place them onto plates alongside some fresh garden salad, or at least a pickle spear.
Music: bensound.com/royalty-free-music
Check out our Patreon: patreon.com/loveyourfood
Though opinions and understandings differ from place to place on what is what, I like to think of the Monte Cristo as the “going-all-out” version of the croque monsieur, which we have presented before. In making this sandwich, we are also going to pan-toast it and put it under the broiler as we did with the croque monsieur, but we are going to add a few extras. We add a dollop of rich, creamy, delicious sauce chivry inside the sandwich, and we dip the bread slices in egg wash like French toast. Once we flip the sandwich, we top it with a little more sauce and some cheese and put it under the broiler.
On the inside of the bread mayo, mustard and/or any other desired sandwich toppings may be applied. I like to put the ham right against the bread to cover the holes, then smear it with sauce and stick grated cheese to it. The sandwich should spend a good long time slowly cooking in the pan, to set the custard it was dipped in and to make sure the core of the sandwich is melted.
These are best right after they’ve come out of the oven, so get any salad or other sides ready while they’re under the broiler. Optionally garnish with chopped herbs complimentary to those used in the sauce.
Makes enough for 2 people, two sandwiches.
Equipment:
• large nonstick skillet
• cheese grater
Ingredients:
4 slices bread choose well; something you like
1 ea egg for each additional 1.5 sandwiches, add 1
3 Tbsp milk for each additional 1.5 sandwiches, add 2
tiny amount nutmeg freshly ground
1/8 tsp salt
Per sandwich:
to taste condiments mustard is key
100 g thinly sliced cooked ham ~4 oz
2 Tbsp sauce chivry ideally enriched with cream
25 g aromatic melting cheese grated; gruyere, comte, gouda are all good choices
Procedure:
1. If you are making sauce chivry for this recipe, make sure to do it a day ahead so that the sauce will be cold, to make the sandwiches.
2. Set the pan to warm over medium heat. Turn on the broiler. Set the top rack to be at the second or third notch down.
3. In a shallow dish, mix the egg wash: eggs, milk, nutmeg and salt
4. Select your bread slices and put mustard on them, etc.
5. Arrange the ham slices onto the bread, then smear one with sauce for each sandwich, and press the grated cheese into to sauce.
6. Press the sandwich together.
7. Once the pan is hot, dip the sandwiches in the egg wash and place them into some hot grease in the pan. Bacon grease, butter, vegetable oil or some combination of those will work just fine.
8. Allow the sandwich to cook slowly so that the center can melt. Under some conditions a lid, if available, can help with this.
9. Once the sandwich gets flipped, add a bit more sauce and then some more grated cheese on top of the sandwiches and then place the pan under the broiler.
10.Allow the sandwiches to broil briefly, 3-5 minutes, keeping a close eye so that they don’t burn.
11.Once the top cheese has melted and become a bit bubbly, the sandwiches are ready.
12.Cut them in half and place them onto plates alongside some fresh garden salad, or at least a pickle spear.
Music: bensound.com/royalty-free-music
