Croque-Monsier translates into English as “mister crunch” and is a baked or fried sandwich containing ham and cheese. There are numerous variations on this traditional French café snack, but I will stick to the version I fell in love with when we first met which is the American version sometimes called a Monte Cristo. I layer a creamy cheese with slices of ham and turkey inside chewy sourdough bread. After it is dipped in egg and fried to a toasty brown, it is served warm with a light dusting of powdered sugar and raspberry jam for dipping.


Serves: 4


  • 2 teaspoons butter
  • 8 slices of sour dough bread
  • slices creamy Havarti or Gruyère
  • 4 slices turkey
  • 4 slices ham
  • 2 eggs, scrambled
  • garnish:
  • raspberry jam



Prepare a large griddle or fry pan by heating to medium high and melting butter to coat.


Build sandwiches by layering the cheese, ham and turkey between two slices of bread.


Dip the sandwich in the eggs to coat the bread and lay in the hot griddle. Cook until the breaded is toasted dark and flip to cook the opposite side. The cheese should be melted.


Serve hot with a container of raspberry jam on the side.

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