Monte Cristo Sandwich with Bacon-Maple Sauce

By: Marge Perry & David Bonom

  • Cuisine: American
  • Course: Lunch



  • 2 Large Eggs, lightly beaten
  • 1/4 cup Milk
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon Ground cinnamon
  • 8 slices White bread, firm
  • 8 slices Gruyere or Emmentaler chees, about 4 ounces
  • 8 slices deli-sliced ham, about 8 ounces
  • 4 slices deli-sliced turkey breast, about 4 ounces
  • 2 tablespoons unsalted butter
  • 6 slices Hickory smoked bacon
  • 3/4 cup Maple syrup



  1. Monte Cristo Sandwich
  2. Lightly beat the eggs, milk, mustard, and cinnamon in a shallow bowl and set aside.
  3. Arrange 4 slices of bread on a work surface and top each with 1 slice cheese, 2 slices ham, 1 slice turkey, 1 slice cheese. Top each with the remaining bread.
  4. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Dip both sides and edges of 2 sandwiches into the egg mixture to coat. When the butter foams, add sandwiches to the skillet and fry until golden brown, about 3 to 4 minutes per side. Wipe out skillet, melt remaining butter and repeat with remaining sandwiches and egg mixture. Serve with Bacon-Maple Sauce.
  5. Bacon-Maple Sauce
  6. Heat a large nonstick skillet over medium heat until hot. Add the bacon and cook, turning occasionally, until crisp, about 7 to 8 minutes. Place bacon on a plate lined with paper to drain; chop into small pieces.
  7. Add bacon and syrup to a small saucepan over low heat. Bring to a gentle simmer and cook 5 minutes. Keep warm.