Monte Cristo Sandwich

Brioche bread dipped in a custardy egg mixture and pan-fried until golden creates the perfect vessel for layers of ham, turkey, and melted Swiss cheese with a sharp Dijon punch. This decadent sandwich balances sweet bread with savory fillings and a satisfying crispy-outside, custardy-inside texture. Perfect for a leisurely brunch or when you want to elevate an ordinary lunch into something special.

Ingredients

4 slices brioche bread, cut 1/2-inch thick

4 oz thinly sliced deli ham

4 oz thinly sliced smoked turkey breast

4 slices Swiss cheese

2 tablespoons Dijon mustard

2 large eggs

1/4 cup whole milk

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

3 tablespoons unsalted butter

2 tablespoons powdered sugar, for dusting

1/4 cup raspberry or strawberry jam, for serving

Instructions

Spread Dijon mustard evenly on one side of each slice of brioche bread. Layer one slice of Swiss cheese, all the ham, all the turkey, and another slice of Swiss cheese on two of the bread slices. Top with the remaining bread slices, mustard side down, pressing gently to compact.

In a shallow dish, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined and smooth.

Melt the butter in a large non-stick or cast iron skillet over medium heat until foaming subsides.

Carefully dip each sandwich into the egg mixture, allowing it to soak for about 15 seconds per side. Let excess egg drip off before transferring to the hot skillet.

Cook the sandwiches for 3-4 minutes per side, until the bread is deeply golden brown and the cheese is melted. Adjust heat as needed to prevent burning while ensuring the center heats through.

Transfer sandwiches to a cutting board. Cut each sandwich in half diagonally, dust generously with powdered sugar, and serve immediately with raspberry jam on the side for dipping.