This Blackstone Monte Cristo is a cheesy, gooey, and crispy treat perfect for breakfast, lunch, or a late-night snack. The sourdough sandwich is filled with ham, turkey, and Gruyère cheese, then dipped in a rich batter and fried to golden perfection on your outdoor griddle.
This hearty and satisfying meal is perfect for any time of day, whether you're at camp or at home. The sourdough bread adds a bit of tanginess to the sandwich, while the Gruyère cheese provides a rich, nutty flavor. The buttery crisp exterior creates a delicious contrast to the savory filling.
Why You'll Love This Recipe
- The recipe can be scaled to make as many sandwiches as you like.
- They can be made on your outdoor griddle or in a cast iron skillet.
- It's a great way to use up leftover holiday turkey and ham.
Ingredients and Substitutions
- Bread--Use a sturdy bread that will soak up the egg custard without becoming soggy or falling apart. I like sliced sourdough best for this, but other sturdy sandwich bread will work, too.
- Ham and turkey--This is a great way to use up your leftover Dutch oven ham or Dutch oven turkey breast, but if you don't have any to use up, thinly sliced deli meat works well.
- Milk--Whole or reduced fat milk will work well here; if you want a richer custard, use half and half.
- Gruyère cheese--This adds a wonderful nutty flavor to the Monte Cristo sandwich. It's a bit pricey, and not available at all stores, so feel free to substitute shredded Swiss cheese or another alpine cheese variety that you enjoy.
How to Make a Monte Cristo Sandwich
- Whisk the egg and milk together in a large bowl.
- Assemble the sandwiches by spreading two slices of bread with mustard, and top them with turkey and shredded cheese. Spread the remaining two slices of bread with mayo and top with sliced ham. Place the ham side down on top of the cheese.
- Dip each sandwich into the egg mixture, turning to coat completely.
- Melt the butter on the griddle, then cook the sandwiches until golden brown on each side, flipping once.
FAQs
A variation on the French croque monsieur, it's essentially a ham and cheese sandwich that's coated in a French toast batter and fried in butter until the cheese is melted and the sandwich has formed a golden crust.
It's often made with multiple types of meat, and occasionally has a third slice of bread in the center. Sweet versions of the sandwich are also popular, which have a powdered sugar topping and jam added or served alongside for dipping.
These sandwiches make an easy breakfast, lunch, or dinner on their own, but for a heartier meal, serve them with a platter of veggies, marinated vegetable salad, or fruit salad.
If you enjoy a sweet and savory combination, you can also serve some raspberry jam on the side for dipping your sandwich.
Tips and Troubleshooting
- This recipe can be scaled to make as many sandwiches as you like. Use 1 egg and ¼ cup of milk for every 2 sandwiches.
- Serve immediately after cooking. This type of sandwich doesn't store or reheat well.
More Sandwich Recipes You'll Love
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Recipe
Blackstone Monte Cristo
Ingredients
- 1 large egg
- ¼ cup milk
- 4 slices sourdough bread or other sturdy sandwich bread
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 4 slices turkey
- ½ cup shredded Gruyère cheese
- 4 slices ham
- 2 tablespoons butter
Instructions
- Whisk the egg and milk together in a large bowl.
- Spread two slices of bread with mayonnaise on one side. Spread the remaining two slices of bread with Dijon mustard on one side.
- Place two slices of turkey on the mustard-coated bread slices. Top with shredded cheese, dividing it evenly. Add two slices of ham to each sandwich, then top with the remaining bread slices, mayo side down.
- Working with one sandwich at a time, dip it into the egg batter, turning to coat it completely. Let any excess drip back into the bowl. Transfer it to a plate and repeat with the remaining sandwich.
- Heat the griddle to medium. Add the butter and let it melt.
- Fry the sandwiches in the butter, flipping once, until the cheese is melted and they are golden brown on both sides, 4 to 5 minutes per side. Serve immediately.
Notes
- Scaling--This recipe can be scaled to make as many sandwiches as you like. Use 1 egg and ¼ cup of milk for every 2 sandwiches.
- Storage--Serve immediately after cooking. This type of sandwich doesn't store or reheat well.
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