The Monte Cristo Lake George is a decadent, oven-baked twist on the classic Monte Cristo sandwich, featuring layers of ham, turkey, and Swiss cheese, dipped in a sweet custard and baked until golden and puffy. This version, inspired by the beloved sandwich shops of upstate New York, is a perfect balance of savory and sweet, often served with a dusting of powdered sugar and a side of maple syrup or raspberry jam. It works beautifully for brunch, lunch, or a cozy dinner, offering a crispy exterior and a melty, gooey center that is pure comfort food.
Ingredients
- 8 slices thick-cut white bread (such as brioche or Texas toast)
- 8 oz (225 g) thinly sliced cooked ham
- 8 oz (225 g) thinly sliced cooked turkey breast
- 8 oz (225 g) thinly sliced Swiss cheese (about 8 slices)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, melted, plus more for greasing
- Powdered sugar, for dusting
- Maple syrup or raspberry jam, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Lay out 4 slices of bread on a clean work surface. Top each with a slice of Swiss cheese, followed by 2 oz (55 g) of ham, 2 oz (55 g) of turkey, and another slice of Swiss cheese. Place the remaining 4 slices of bread on top to form 4 sandwiches.
- In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla, nutmeg, and salt until well combined and slightly frothy.
- Carefully dip each sandwich into the egg mixture, turning to coat both sides. Let any excess drip off for a few seconds. Place the dipped sandwiches into the prepared baking dish.
- Drizzle the melted butter evenly over the tops of the sandwiches.
- Bake for 20-25 minutes, until the sandwiches are golden brown and puffed, and the cheese is melted. If you want a crisper top, you can broil for the last 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 2-3 minutes. Dust generously with powdered sugar and serve warm, with maple syrup or raspberry jam on the side if desired.
Tips
- Bread choice: Use thick-cut, sturdy bread like brioche or Texas toast. Avoid overly soft sandwich bread that will become soggy. If using regular bread, let it sit out for an hour to dry slightly.
- Don’t oversoak: Dip the sandwiches quickly, about 15 seconds per side. Over-soaking will make the bread soggy and the inside will not cook through properly.
- Cheese options: Swiss cheese is traditional, but Gruyère or Emmental also work wonderfully. For a sharper flavor, you can substitute half of the Swiss with cheddar.
- Make it ahead: You can assemble the sandwiches (without dipping) a few hours ahead and keep them covered in the fridge. Dip and bake just before serving.
Serving Suggestions
Serve the Monte Cristo Lake George hot from the oven, dusted with powdered sugar. It pairs beautifully with a side of fresh fruit salad, mixed greens with a light vinaigrette, or crispy home fries. For a classic Lake George experience, offer small ramekins of warm maple syrup and raspberry jam for dipping.
Variations
- Classic Fried: Instead of baking, fry the dipped sandwiches in a skillet with butter over medium heat until golden brown on both sides, about 3-4 minutes per side.
- Chicken Cordon Bleu Style: Use chicken breast instead of turkey, and add a thin layer of Dijon mustard to the inside of the bread.
- Vegetarian: Replace the ham and turkey with sautéed spinach and sliced mushrooms, or use a plant-based deli slice.
- Sweet & Spicy: Add a thin layer of pepper jelly or a dash of hot sauce to the inside of the sandwich for a sweet-heat kick.
Storage and Reheating
Store leftover Monte Cristo sandwiches in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the bread soggy. If you have a toaster oven, that works great too.
Frequently Asked Questions
Can I use leftover ham and turkey? Absolutely! This is a great way to use up holiday leftovers. Just make sure the meat is thinly sliced so the sandwich heats through evenly.
Why is my Monte Cristo soggy in the middle? This usually happens from over-soaking the bread in the egg mixture, or from using bread that is too thin. Use thick bread and dip quickly, and make sure your oven is fully preheated before baking.
Can I make this gluten-free? Yes, use your favorite gluten-free bread. Gluten-free bread tends to be more fragile, so handle it gently when dipping. You may also need to reduce the soaking time slightly.
What is the best way to serve this dish? It is traditionally served dusted with powdered sugar and with a side of maple syrup or raspberry jam. The sweet and savory combination is the hallmark of the dish.
Can I prepare these ahead of time and freeze them? Yes, you can assemble the sandwiches (without dipping) and freeze them for up to 1 month. Thaw overnight in the refrigerator, then dip and bake as directed. You may need to add a few minutes to the baking time.
Is this dish meant to be a breakfast or a dinner? It is incredibly versatile! It works wonderfully for brunch, lunch, or a casual dinner. It is a hearty and satisfying meal any time of day.
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