Healthier Monte Cristo Sandwich with Ham, Swiss and Apple
Meet the Monte Cristo of your brunch dreams! Ham, Swiss, and thinly sliced apple are layered on whole-grain bread, then given a vanilla-kissed French toast finish.
Ingredients
- 1 tablespoon Dijon or honey mustard
- 2 slices whole-grain bread, sturdy sandwich-style slices work best
- 3 ounces ham or turkey, thinly sliced
- A few thin apple slices, optional*
- 1 ounce Swiss cheese, thinly sliced
- 1 large egg
- 2 tablespoons milk, any type
- ½ teaspoon vanilla extract
- Nonstick oil spray, for the skillet
- Low-sugar jam, for serving, optional
Instructions
- Build the sandwich. Spread the mustard on 1 slice of bread. Layer on the ham (or turkey), then the apple slices, then the Swiss, arranging the cheese so it reaches close to the edges (it acts as the glue that holds everything together once it melts). Top with the second slice of bread and press down gently with your palm.
- Make the egg mixture. In a shallow dish just slightly larger than the sandwich (a pie plate or small baking dish is ideal), whisk the egg vigorously until no streaks of white remain. Whisk in the milk and vanilla until fully combined. A smaller dish keeps the mixture deep enough to soak in, rather than spreading into a thin film the bread can’t reach.
- Soak the first side. Lay the sandwich in the egg mixture and let it soak for 20 to 30 seconds, pressing gently with a spatula so the bread drinks it in. Flip and repeat with the second side. Then hold the sandwich upright and quickly dab each crust edge through the mixture so the edges get a golden coating too. Keep the dish nearby; you’ll use what’s left in a moment.
- Cook side one. Liberally mist a nonstick skillet with oil spray and warm over medium heat. Add the sandwich, then spoon any remaining egg mixture evenly over the top slice, letting it soak in. Cover the skillet and cook for 3 to 4 minutes, until the underside is deep golden brown and the cheese is starting to melt. Lift a corner with a wide spatula to check; if it’s browning too quickly, lower the heat.
- Flip and finish. Uncover, mist the top of the sandwich with oil spray, and carefully flip with a wide spatula. Rest your other hand lightly on top as you flip so the layers don’t slide apart. Press down gently and cook, uncovered, for another 3 to 4 minutes, until the second side is golden and the cheese is fully melted.
- Serve. Transfer to a cutting board, slice in half, and serve right away with an optional spoonful of low-sugar jam for dipping or spreading.
Notes
• Every drop of the egg mixture counts. Spooning the leftover egg over the top once the sandwich is in the pan means nothing gets poured down the drain. That extra egg soaks into the top slice and cooks right into the bread, giving you a richer, more custardy center and a little more protein. If any runs off into the pan, it will set into lacy, crisp edges that cling to the sandwich, which is a bonus.
• Choose your bread wisely. Sturdy whole-grain sandwich bread holds up best to soaking. Very thin or extra-soft slices can tear or turn soggy. Day-old bread is ideal because it absorbs the egg without falling apart.
• Pick a crisp apple. Honeycrisp, Fuji, or Gala add mild sweetness. Granny Smith gives you more of a tart contrast against the salty ham. Thin slices are key either way.
• Watch the heat. Between the milk, the vanilla, and the natural sugars in the bread, French toast browns faster than you might expect. If the underside darkens before the cheese melts, turn the heat down and give it another minute under the lid.
• About the mustard. Dijon gives a sharp, savory kick that plays well with the ham and Swiss. Honey mustard leans sweeter and pairs beautifully with the apple.
• Easy swaps. Sliced turkey or chicken breast can stand in for the ham. For a lower-sodium sandwich, look for reduced-sodium ham and cheese. Provolone, cheddar or Gruyère can easily replace the Swiss if you prefer.
• Gluten-free and dairy-free. Use certified gluten-free bread and check your ham and mustard labels. For dairy-free, swap in any unsweetened plant-based milk and a dairy-free cheese that melts well.
• Feeding more than one? Multiply the ingredients by the number of sandwiches and soak and cook them one or two at a time in a large skillet. Keep finished sandwiches warm on a baking sheet in a 200°F oven while you cook the rest.
• Make-ahead. You can assemble the sandwich (without the egg) up to a few hours ahead. Wrap tightly and refrigerate, then soak and cook when you’re ready to eat.
• Storage. This one is best served fresh, while the outside is crisp and the cheese is melty. If you have a leftover half, wrap and refrigerate it for up to 1 day, then rewarm in a skillet over medium-low or in a toaster oven to bring back the crunch.
Nutrition Information per serving
Calories: 430Carbohydrates: 35gProtein: 37gTotal Fat: 15g— Unsaturated Fat: 9g— Saturated Fat: 6gCholesterol: 225mgSodium: 880mgPotassium: 455mgFiber: 6gTotal Sugar: 4g— Natural Sugar: 3g— Added Sugar: 1gCalcium: 350mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.