The Monte Cristo Apartments is a playful, stacked take on the classic Monte Cristo sandwich—layers of ham, turkey, and Swiss cheese between thick slices of bread, dipped in a custard, and griddled until golden and crisp. It's named for the way the tall, stacked sandwich resembles a small apartment building, and it works beautifully because the custard-soaked bread turns rich and tender while the cheese melts into every layer. This version is baked in the oven, so it's easier to make for a crowd than the traditional fried version, and it delivers the same sweet-savory punch with a dusting of powdered sugar and a side of raspberry jam.
Ingredients
- 8 slices thick-cut white bread or brioche (about 1 inch / 2.5 cm thick)
- 8 oz (225 g) thinly sliced cooked ham
- 8 oz (225 g) thinly sliced roasted turkey breast
- 8 oz (225 g) thinly sliced Swiss cheese (about 8 slices)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 1 tablespoon (15 ml) Dijon mustard
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/4 teaspoon (1.25 ml) salt
- 1/8 teaspoon (0.6 ml) freshly grated nutmeg (optional)
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the baking dish
- Powdered sugar, for dusting
- Raspberry jam or preserves, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish.
- Lay 4 slices of bread in the prepared dish. Top each with a slice of Swiss cheese, then 2 oz (57 g) of ham, then 2 oz (57 g) of turkey, and finally another slice of Swiss cheese. Place the remaining 4 bread slices on top to form 4 sandwiches.
- In a shallow bowl or pie plate, whisk together the eggs, milk, Dijon mustard, vanilla, salt, and nutmeg (if using) until well combined.
- Working with one sandwich at a time, dip both sides of each sandwich into the egg mixture, letting the excess drip off for a few seconds. Place the dipped sandwich back into the baking dish. Repeat with the remaining sandwiches.
- Pour any remaining egg mixture over the sandwiches, then drizzle the melted butter evenly over the tops.
- Bake until the tops are golden brown and the cheese is melted and bubbly, about 25 minutes. If the tops brown too quickly, loosely cover with foil for the last 10 minutes.
- Remove from the oven and let rest for 3 minutes. Dust with powdered sugar and serve warm, with raspberry jam on the side if desired.
Tips
- Bread choice: Use a sturdy white bread or brioche that can soak up the custard without falling apart. Avoid thin sandwich bread—it will become soggy.
- Don't over-soak: When dipping the sandwiches, a quick dip on each side is enough. Over-soaking makes the bread mushy.
- Make ahead: You can assemble the sandwiches (without dipping) up to 24 hours ahead, cover, and refrigerate. Dip and bake just before serving.
- Substitutions: Use leftover roasted chicken instead of turkey, or swap the Swiss for Gruyère or Emmental for a nuttier flavor. For a lighter version, use 2% milk and reduce the butter to 1 tablespoon (14 g).
Serving Suggestions
Serve the Monte Cristo Apartments warm, dusted with powdered sugar, and with a side of raspberry jam or preserves for dipping. For a savory contrast, add a simple green salad with a light vinaigrette or a cup of tomato soup. This dish is perfect for brunch, lunch, or a cozy dinner.
Variations
- Classic Fried: Instead of baking, fry the dipped sandwiches in a buttered skillet over medium heat for 3-4 minutes per side, until golden and the cheese melts.
- Turkey and Brie: Replace the ham and Swiss with sliced turkey and brie, and add a thin layer of cranberry sauce inside.
- Vegetarian: Omit the ham and turkey, and use sliced tomato and spinach along with the Swiss cheese for a meatless version.
- Sweet Twist: For a dessert version, skip the ham and turkey, and fill with a thin layer of chocolate-hazelnut spread and sliced bananas.
Storage and Reheating
Store leftover Monte Cristo Apartments in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes, or until heated through and the cheese is melted. Avoid microwaving, as it will make the bread soggy. For longer storage, wrap individual sandwiches tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use gluten-free bread? Yes, but choose a sturdy gluten-free bread and reduce the soaking time slightly—gluten-free bread tends to absorb liquid faster and can become mushy.
What if I don't have Dijon mustard? You can substitute with 1 teaspoon of yellow mustard or a pinch of dry mustard powder. The mustard adds a subtle tang that balances the sweetness, but you can omit it altogether.
Is it necessary to use raspberry jam? No, it's traditional to serve Monte Cristo with jam, but you can use any fruit preserve, such as strawberry or blackberry, or even a dollop of cranberry sauce. If you prefer savory, skip the jam entirely.
Can I make this in a skillet instead of the oven? Absolutely. Dip the sandwiches and cook in a buttered skillet over medium heat for 3-4 minutes per side, until golden and the cheese melts. This is faster but requires more attention.
How do I prevent the sandwiches from becoming soggy? The key is to not over-soak the bread. Dip each side quickly, and if you're using a very moist filling (like tomato), pat it dry first. Also, baking on a wire rack set inside the baking sheet can help air circulate and keep the bottom crisp.
Can I use leftover ham or turkey? Yes, this is a great way to use up holiday leftovers. Just make sure the meat is thinly sliced and not too thick, so it heats through evenly.
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