This baked Monte Cristo grilled cheese is my twist on the classic Monte Cristo sandwich. Thin slices of ham, turkey, cheese, strawberry jam, and Djion mustard are piled on thick slices of challah bread, then cooked in the oven instead of fried. It’s so quick and easy to make several sandwiches at a time!
If you’ve never had a Monte Cristo sandwich, the combination of deli meats, cheese, jam, mustard, and powdered sugar might sound very strange but the sweet and salty combo is delish! Typically this sandwich is dipped in batter and deep fried, but this Monte Cristo grilled cheese recipe of mine skips the batter and is baked in the oven instead until perfectly golden like with my original oven grilled cheese recipe. It’s a bit lighter and the prep is way easier. Plus it’s a faster way to make multiple grilled cheese sandwiches so everyone eats at the same time!
Helpful Tips
- Use thick slices of bread. Since this Monte Cristo grilled cheese is loaded with toppings, it’s important to use both a sturdy bread and thick slices. Sweet buttery challah bread pairs perfectly with the other ingredients, but any sturdy bread will work.
- Thin slices of meat and cheese. On the other hand, it’s important to use thinly sliced meat and cheese. You can request this at the deli counter. Thick slices of meat/cheese will overpower the rest of the sandwich and make it too thick for everything to warm through and cook evenly.
- Flip halfway through baking. Just like making a grilled cheese on the stove, you’ll want to flip these baked grilled cheese sandwiches halfway through the baking time to ensure both sides get beautifully golden brown.
Monte Cristo Baked Grilled Cheese
Ingredients
- 8 slices (3/4-inch thick) challah bread
- 1/3 cup butter , softened to room temperature
- 1/4 cup dijon mustard
- 1/4 cup strawberry jam
- 16 slices (1/2 pound) deli sliced honey ham
- 16 slices (1/2 pound) deli sliced roasted turkey
- 8 slices Gruyere cheese
- Powdered sugar , for serving
Instructions
- Preheat oven to 425°F. Place a sheet pan into the oven to preheat it.
- Cut challah bread into 8, 3/4-inch slices and butter one side of each slice.
- On the unbuttered side of each slice of bread, spread 1/2 tablespoon EACH dijon mustard and strawberry jam.
- On 4 slices of bread, place 2 thin slices of deli ham on top of the mustard/jam, followed by a thin slice of Gruyere cheese, and then 2 thin slices of deli turkey. Top the turkey with another slice of bread with the butter side up.
- Transfer the sandwiches onto the hot preheated sheet pan.
- Bake for 5 minutes, flip the sandwiches over and bake for another 5-7 minutes until the bread is golden brown and cheese is melty.
- Out of the oven, sprinkle with powdered sugar.
- Serve immediately and enjoy!
Nutrition
Other Notes
Serving Suggestions
I recommend enjoying this sandwich immediately, while warm and gooey from the oven. The fun thing about a Monte Cristo grilled cheese is that it’s sort of an “anytime” sandwich. I’ve served this for brunch, with more breakfast-y sides like scrambled eggs, and for lunch and dinner with savory sides like sweet potato fries. It’s also great for a classic “soup and sandwich” lunch with tomato soup.
How To Store & Reheat Leftovers
- Fridge. This sandwich is best enjoyed immediately, but I’ll never throw out leftovers. Store any leftovers in a ziploc bag in the fridge for 1-2 days.
- Reheat. The best way to reheat this sandwich is in the air fryer or oven. Both options will help the bread stay golden and a bit crispy. Reheating in the microwave will result in a soggy sandwich.
More Grilled Cheese Recipes
- Pimento Grilled Cheese
- Sheet Pan Oven Grilled Cheese
- Turkey Brie Grilled Cheese
- Jalapeno Popper Air Fryer Grilled Cheese
- Best Grilled Cheese Sandwich
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
