Monte Cristo Sandwich

A mighty Monte Cristo sandwich.

A mighty Monte Cristo sandwich.  (Sunshine Tavern)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


This hearty sandwich is great for brunch and lunch anytime. Chef Louis serves this on the lunch menu at Sunshine Tavern in Portland.


  • 1 quart oil for frying, or as needed
  • 2/3 cup water
  • 1 egg
  • 2/3 cup all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ tsp black pepper, ground
  • 4 slices brioche bread
  • 4 thin slices Swiss cheese
  • 6 thin slices turkey
  • 6 thin slices ham
  • 2 eggs
  • 2 T olive oil
  • Maldon sea salt to taste
  • 4 T marrionberry jam


Step 1

  • Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

Step 2

  • Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham onanother, then sandwich them with the Swiss cheese in the middle. Secure sandwich with toothpicks.

Step 3

  • Set non-stick pan over medium heat, add 1 tablespoon olive oil, then crack egg into pan. Place in 400degree oven and cook white is set and yolk is runny.

Step 4

  • Dip each sandwich in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides.

Step 5

  • Remove toothpicks and arrange on a plate.

To serve

  • Dust with powdered sugar, then fried egg just before serving. Sprinkle a tiny bit of maldon salt over egg yolk and serve with a ramekin of marrionberry preserves.