Classic Monte Cristo Sandwich with Melted Gouda and Golden Egg Coating
By Lucas Morgan
Prep
10 min
Cook
10 min
Total
20 min
Servings
2
Level
Easy
For a small prep routine, grate the cheese and stack two Monte Cristo sandwiches ahead for a planned lunch or dinner, then press and cook them close to serving. This French-style double-decker sandwich has dark golden bread, melted gouda, ham, and a thin paprika egg coating, with the middle slice helping the layers stay compact.
Three slices of white sandwich bread make the defining double decker: cheese sits at the outer layers, ham fills each side, and mayonnaise coats both sides of the middle slice. After trimming the ends, gentle pressure compacts the layers so the center bread acts as a binder. The egg, milk, paprika, salt, and pepper mixture coats rather than saturates the pressed sandwich. That thin coating browns evenly in the buttered skillet.
Cook in melted butter over medium heat, turning after three to four minutes per side and briefly standing the sandwich on its ends. A dark golden exterior and completely melted cheese signal that it is ready. The key misstep is skipping the press: an uncompressed sandwich loses its structure and takes up too much egg mixture during the dip.
Cut each sandwich in half and serve immediately, when the cheese is molten and the crisp egg-coated exterior is at its best. For later meals, organize the uncooked components in advance and reserve the skillet step for serving; the source specifically presents the finished sandwich for immediate serving.
Why you'll love this recipe
- The two-sandwich yield keeps a prep session focused, because the same assembly sequence produces a complete pair without separate fillings or sauces.
- Stacking the sandwiches before cooking lets you organize bread, cheese, ham, and egg mixture in advance, then finish each portion in butter.
- Pressed layers hold together more reliably after cooking, since the middle mayonnaise-coated bread binds the ham and cheese into a compact double decker.
- Each sandwich is cooked as a whole rather than in components, which makes portioning straightforward: cut the finished sandwich in half just before serving.
- The skillet method suits a planned meal because both broad sides and narrow ends brown in one pan while the cheese melts.
- Making only the stated two servings limits leftover bread softening, and the article’s immediate-serving finish preserves the dark golden exterior.
Ingredients
- •3 slices white sandwich bread
- •0.25 lb ham or turkey
- •0.5 cup gouda cheese (grated; smoked gouda may be substituted)
- •2 tsp mayonnaise (optional)
- •1 large egg
- •2 tbsp milk
- •1 tsp paprika
- •salt (pinch)
- •pepper (pinch)
- •2 tbsp butter (for cooking)
Instructions
- 1
Lay out the three slices of white sandwich bread. Split the grated cheese between two slices of bread, then top the cheese with sliced ham.
- 2
Lightly spread mayonnaise on both sides of the third slice of bread. Place it on one ham-and-cheese slice, then flip the other ham-and-cheese slice on top so the mayonnaise slice is in the middle and the cheese is on the outside.
- 3
Slice the ends off the sandwich and press it with a flat plate or cutting board for a few seconds to compact the layers.
- 4
Whisk together the egg, milk, paprika, and a pinch of salt and pepper.
- 5
Heat the butter in a small skillet over medium heat.
- 6
When the butter is melted, dredge the pressed sandwich in the egg mixture, coating all sides. Immediately move the sandwich to the skillet.
- 7
Cook for 3 to 4 minutes per side until golden brown. Stand the sandwich on its ends and cook for about 15 seconds per side.
- 8
Cook until the sandwich is dark golden brown and the cheese is completely melted. Cut in half and serve immediately.
FAQ
Nutrition (per serving)
Calories
620
Protein
34g
Fat
44g
Carbs
21g
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