Monte Cristo sandwich

Matt Tebbutt recipe

Croque monsieur to the next level – an egg-dipped, pan-fried toastie  – a wonderfully indulgent lunch.

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


  • 2 tbsp Dijon mustard
  • 4 tbsp mayonnaise
  • 4 slices white bread
  • 4 free-range eggs
  • 50ml/2fl oz milk
  • 100g/3½oz gruyère, grated
  • 100g/3½oz comté, grated
  • 150g/5½oz ham hock, shredded
  • 6 dill pickles, sliced
  • 50g/1¾oz butter
  • 1 tbsp honey
  • 1 tbsp oil


  1. Pre-heat the oven to 200C/180C Fan/Gas 6.

  2. In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto both pieces of the bread.

  3. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of the bread then sandwich and squash together. Dip into the egg and milk mixture.

  4. Heat the butter in a frying pan over a medium heat, then add the sandwich and fry until golden on both sides.

  5. Place in the oven for 5–10 minutes, until golden and the cheese has melted.

  6. Remove the sandwich from the oven and brush lightly with the honey. Set aside and keep warm.

  7. Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking.

  8. Serve the fried egg alongside the sandwich.

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