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Fried, coated in powdered sugar, & served with a raspberry dip, this Monte Cristo sandwich recipe is famously delicious!

Monte cristo sandwich cut in half and stacked on a white plate.

A Fav Disneyland Copycat

Have you ever had a Monte Cristo sandwich?!

A Monte Cristo is a fried ham and cheese sandwich that is a variation of the French Croque Monsieur Sandwich. Its name is a tribute to the French novel The Count of Monte Cristo by Alexander Dumas.

This sandwich is available at many restaurants, but is also a Disneyland favorite of mine. It is included on the menu at both Café Orleans and Blue Bayou in Disneyland, and is a recipe we are so happy we can now make at home.

Why we love them

  • The flavor! The sandwich is a delightful combination of savory and sweet.
  • Easy. These sandwiches are very easy to make and can be made in a deep fryer, or a skillet with oil.
  • Tasty twist. It’s kind of a variation on a traditional Grilled Cheese Sandwich and French Toast.

Make them mini as an appetizer or for dinner, and they’re guaranteed hits!

Ingredients for Monte Cristo sandwich on cutting board.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 1/3 cups water
  • 12 – 18 turkey slices
  • 12 Swiss cheese slices I love Swiss, but you could also use provolone, mozzarella, muenster, or gruyere.
  • 12 – 18 ham slices
  • 12 slices white bread I use a simple white sandwich bread for this recipe, but you can use challah or brioche.
  • vegetable oil or another high smoking point oil like canola oil or peanut oil
  • powdered sugar 

How to Make a Monte Cristo Sandwich

  1. BATTER. Sift together dry ingredients (1 1/2 cups flour, 1 tablespoon baking powder, 1/4 teaspoon salt). In a separate bowl, whisk 1 1/3 cups water and 1 egg. Add egg mixture to flour mixture, and blend thoroughly.
  2. ASSEMBLE. Make sandwiches, placing 1 slice of cheese between 2 slices of turkey and 2 slices of ham. Cut sandwiches in half, put in a toothpick to hold the sandwich together.
  3. FRY. Dip in egg batter and fry in 360°F oil, until golden brown. Drain on paper towels. Remove toothpick and add a dusting of powdered sugar.

Make in an air fryer

Preheat the air fryer to 350ºF. Line your basket with aluminum foil and spray with cooking spray.

Air fry for 8-10 minutes. Flip the sandwich, and fry for another 8-10 minutes. Replace the foil with each sandwich you fry. Enjoy!

Filling for raspberry crumble bars.

How to Make Raspberry Dip

  1. COMBINE. In a saucepan add ½ cup sugar, 1 tablespoon cornstarch, ¼ cup cold water, and ¼ cup lemon juice.
    • Mix, then add 2 cups of fresh or frozen raspberries. At this point, add more sugar to taste if you want it sweeter.
  2. BOIL. Bring to a boil. Continue to boil for 2 minutes, stirring constantly.
  3. SERVE. Spread the sauce onto the inside of slices of bread, add deli ham, turkey, and cheese, or use it as a dipping sauce.

If you’re not up to making the raspberry sauce, use a jar of raspberry jam or raspberry preserves.

Monte cristo sandwiches on white platter with powdered sugar sprinkled on top.
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5 from 24 votes

Monte Cristo Sandwich Recipe

By: Lil’ Luna
Fried, coated in powdered sugar, & served with a raspberry dip, this Monte Cristo sandwich recipe is famously delicious!
Servings: 6 sandwiches
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Ingredients 

  • cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 egg beaten
  • 1⅓ cups water
  • 12-18 slices turkey
  • 12 slices Swiss cheese
  • 12-18 slices ham
  • 12 slices white bread
  • vegetable oil for frying
  • powdered sugar for topping
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Instructions 

  • Sift flour, baking powder, and salt together into a medium bowl.
  • In a separate bowl, mix egg and water. Add egg mixture to flour mixture and blend thoroughly.
  • Stack 2-3 slices each of turkey, cheese, and ham, in that order, onto bread and top each sandwich with a second slice of bread. Cut sandwiches in half and put a toothpick in each half to hold sandwiches together.
  • In a large pot, heat about 3 inches of oil over medium-high heat to 360°F.
  • Working in batches, dip each sandwich half in batter and fry in hot oil until golden, about 3 minutes on each side.
  • Drain on paper towels. Remove toothpicks and sprinkle sandwiches with powdered sugar just before serving.

Video

Notes

Serving suggestions. Serve the sandwiches with your favorite store-bought jam for dipping, or make your own (see below).
RASPBERRY JAM:  Crush 6 cups raspberries in a large bowl with a potato masher. Add 5¼ cups sugar and mix well. Let stand for 10 minutes, stirring occasionally. Meanwhile, combine 1 (1.75-ounce) package Original Sure Jell Fruit Pectin and ¾ cup water in a small pot and bring to a boil over medium-high heat. Boil for 1–2 minutes, stirring constantly, then remove from the heat and stir into raspberries. Stir constantly until sugar is completely dissolved, about 3 minutes. Pour into clean glass jars or plastic containers, leaving ½ inch space at the top. Cover with lids and let stand at room temperature for 24 hours until set. Refrigerate for 2–3 weeks or freeze for up to 1 year. Makes 7 cups.

Nutrition

Serving: 1sandwich, Calories: 418kcal, Carbohydrates: 50g, Protein: 23g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 71mg, Sodium: 732mg, Potassium: 430mg, Fiber: 2g, Sugar: 3g, Vitamin A: 190IU, Calcium: 358mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: French
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ + Tips

  • At Café Orleans, they also serve an all-cheese version, which would be easy to do. Just layer several more slices of cheese instead of meat!
  • Add extra flavor by mixing the powdered sugar with a bit of cinnamon.
  • Add flavor by spreading Dijon mustard and mayonnaise on the inside slices of bread.

Prep ahead of time. Assemble the sandwiches, but do not dip in batter. Store covered in the fridge for 1-2 days. Dip in batter and finish the recipe as directed.

  • STORE leftovers in an airtight container in the fridge for 2-3 days. We don’t recommend using a microwave to reheat. Use the stovetop, toaster oven, or standard oven instead.
  • FREEZE. The Monte Cristo sandwich is best eaten right away, but can safely freeze for 1-2 months to use later. Wrap cooled sandwiches individually with plastic wrap, then cover with aluminum foil. Label the contents including the date.
    • To reheat. Preheat the oven to 375°F. Remove the plastic wrap and wrap the sandwich in foil. Place in the oven and bake for 20-30 minutes. Remove the foil and broil the sandwich for 1-2 minutes on each side, to get a crispier crust. Top with powdered sugar and jam.

For More Sandwiches:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




50 Comments

  1. Rebecca Hubbell says:

    5 stars
    I’ve always made Monte Cristos with French toast, but this fried version is next level! Love the added texture!