RECIPE: Monte Cristo Sandwich

The Monte Cristo – a classic sandwich. Electronic image by Ron Flaviano for Homeplate.


“I learned how to make the classic Monte Cristo during my chef’s apprenticeship at the Breakers Hotel in Palm Beach. During my American Culinary Federation apprenticeship, I learned a variety of cooking styles from many different countries,” says Mitch.


3 slices thin white bread or pullman bread

1 ounce mayonnaise

1/4 ounces mustard

3 slices smoked ham

3 slices Swiss cheese

3 slices sliced roast turkey


Oil for frying (canola or peanut is fi ne)

Parsley for garnish


To assemble a triple-decker sandwich, start by spreading mayonnaise and mustard on one slice of bread, and add one-and-a-half slices of ham, followed by one-and-a-half slices of Swiss. Spread both sides of the next slice of bread with mustard and mayonnaise,and, on that slice, first arrange the turkey and then the Swiss cheese. Spread mayonnaise and mustard on the last slice of bread and top off the sandwich with it. Push toothpicks in the center of the each of the four sides as you would a club sandwich. Using a serrated knife, cut off the crusts. Cut the sandwich in quarters and set aside.


Heat the oil (approx. 1/4-inch deep) in a saute pan. Dip sandwich in beaten-egg mixture. When the oil is 350 degrees (or hot enough before it starts smoking), lay the sandwich quarters into the oil. They will brown very quickly. When golden brown, remove and drain excess oil.


Arrange on a platter with raspberry compote in the center. Garnish with a sprig of parsley and enjoy!

Serves 3-4.


For the raspberry dip, I use a jar of preserves, or, if in season, I use fresh raspberries. For this, take a pint of raspberries and a 1/4 cup sugar, 1/4 cup water and simmer for 5 minutes stirring. Remove from heat and let sit. You may also add a zest of orange, if you’re feeling particularly sassy!

ABOUT MITCH LYNCH – “Homeplate” host Mitch Lynch is owner of Friends Roastery in Salem, Ohio. Mitch was trained by European pastry chefs and brings decades of experience and know-how to “Homeplate” each week.  Visit for more of Mitch’s  recipes.

© 2011 The Metro Monthly. All rights reserved.

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