Monte Cristo with Gouda and Blackberry Jam

monte cristo sandwich


  • 4 slices sandwich bread – I prefer brioche
  • 2 Tbs Dijon mustard
  • 4 oz gouda (plain, not smoked), shredded and divided into 4 Tbs per sandwich
  • 2 slices turkey
  • 2 slices ham
  • 2 eggs
  • 34 Tbs flour 
  • 4 Tbs milk or cream – I use heavy whipping cream and cut it with a little milk.
  • 2 Tbs butter – real butter, not margarine
  •  Powdered sugar for dusting

Blackberry Jam

  • 4 cups ripe blackberries – don’t worry if they’re tart, you will be adding sugar
  • ¾ cup sugar
  • 2 Tbs cornstarch
  • ¼ tsp ground cinnamon – or more to taste
  • ¼ tsp ground Allspice – or more to taste
  • 1 ½ Tbs fresh squeezed lemon juice



Spread 1 Tbs mustard 2 of the slices of bread.

Top with 2 Tbs shredded gouda.

Place 1 slice of turkey and 1 slice of ham on the cheese.

Top with the remaining 2 Tbs of cheese.

Place the top slice of bread on each sandwich and press gently. 

For the batter:

In a shallow baking dish, whisk together eggs, flour, and cream. If the mixture is too thick, cut it with a little milk. Heat 1 Tbs of butter in a pan over medium. While butter is melting, dip one side of the sandwich into the mixture for about 10-15 seconds.

Helpful Tip – don’t saturate the sandwich as it will be too soggy, dip just enough for the bread to soak up the mixture. Flip the sandwich over and dip for another 10-15 seconds. Place sandwich in the heated pan (take care not to overcook the butter so it’s brown). Cook the sandwich for roughly 4 minutes per side or until golden brown and the cheese is melted. Transfer to a serving plate and sprinkle with powdered sugar. Serve with a side of blackberry jam for dipping.

Blackberry Jam Instructions:

Place blackberries in a saucepan and gently mash. Stir in sugar. When juices are formed take about 2 Tbs of juice and mix with the cornstarch (this will create a paste to thicken the jam). Heat to a gentle boil then add the cornstarch mixture. Lower heat to medium-low and cook until jam is thick – stirring often – about 15-20 minutes. Remove from heat and cook completely. Add the fresh squeezed lemon juice and mix well. Transfer jam to a glass bowl or mason jar. Cover and refrigerate. Serve with the sandwich.

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