Easy Monte Cristo Waffle Sandwiches

I’m not saying this is a weeknight miracle, but these Monte Cristo waffle sandwiches are dangerously easy and a tiny bit extra in the best way. Imagine a French toast situation meets a diner sandwich: crispy waffles as the “bread,” melty Swiss hugging smoky ham and turkey, a swipe of tangy Dijon, and—yes—a whisper of raspberry jam. Then the whole thing gets a quick dip in egg custard and a buttery sear until golden and gooey. It’s sweet, salty, crunchy, melty—the kind of thing that makes you go quiet for a second when you take the first bite.

My husband calls these “fancy Saturday sandwiches,” which is hilarious because they take 15 minutes and I’ve made them in my slippers while our kid shouted about missing socks. He’ll cut his into triangles like it’s a diner platter, dust the tops with powdered sugar, and then dunk them in jam with extremely dramatic happiness. We started making them after a trip where room service delivered a Monte Cristo that was… fine. Now this is our version—faster, hotter, crispier, and way more fun.

How to Make It

Okay, here’s the game plan. Grab 8 toaster waffles (or 4 big Belgian ones split) and crisp them first so they can handle the custard. While they’re doing their toasty thing, whisk 3 eggs, 1/3 cup milk (or half-and-half if you want it richer), a pinch of salt, a little pepper, and a tiny splash of vanilla if you like that French toast vibe. Not required, just delicious.

Now build: spread Dijon on one waffle, a thin swipe of raspberry jam on the other (trust me—it’s not dessert, it’s balance). Stack Swiss, ham, turkey, another Swiss. Cheese on both sides acts like glue. Top with the second waffle and press gently. Toothpicks? Helpful if your sandwiches like to slide around.

Heat a big skillet over medium with a tablespoon of butter. Dip each sandwich quickly in the custard—like one Mississippi per side. Don’t soak it like a sponge, or you’ll cry later. Into the pan they go. Sizzle until deeply golden and the cheese goes drippy—about 3–4 minutes per side. Dust with powdered sugar if you’re feeling extra and serve with more jam for dunking. Crispy, melty, done.

✔Ingredient Notes

– Waffles: Frozen toaster waffles are perfect. Crisp first or the custard will make them soggy. Gluten-free waffles totally work—just toast them hard.
– Swiss cheese: Swiss or Gruyère melts beautifully and brings that nutty thing. Cheddar is fine but sharper; Mozzarella melts but brings less flavor.
– Ham & turkey: Use deli slices you actually like. Smoked ham plus oven-roasted turkey is a nice combo. Thick-cut works but may fight the bite.
– Dijon mustard: Don’t skip. It balances the sweetness like a tiny lemon in disguise. Yellow mustard is okay in a pinch.
– Raspberry jam: Classic. Strawberry or blackberry also great. Pepper jelly if you like heat. Apricot is unexpectedly perfect.
– Egg + milk: The custard. Half-and-half makes it richer. A pinch of nutmeg is lovely, but too much = eggnog sandwich (ask me how I know).
– Butter: For the golden crust and flavor. If it starts to brown too fast, add a tiny splash of oil to stabilize.

✔Recipe Steps

1. Toast 8 waffles until deeply crisp and set aside.
2. Whisk 3 eggs, 1/3 cup milk, pinch salt, pepper, and optional 1/2 tsp vanilla in a shallow dish.
3. Spread 1 tsp Dijon on four waffles and 1 tsp raspberry jam on the matching four.
4. Layer 1 slice Swiss, 2 slices ham, 2 slices turkey, and another slice Swiss on each Dijon waffle; cap with jam waffle.
5. Heat a large skillet over medium; melt 1–2 tbsp butter. Dip each sandwich briefly in custard on both sides, then cook 3–4 minutes per side until golden and melty.
6. Dust with powdered sugar, slice, and serve with extra jam.

What to Serve It With

– A simple arugula salad with lemon and olive oil (cuts the richness).
– Crispy hash browns or tater tots because we’re not pretending.
– Fresh berries or a citrus salad for a little zing.
– Hot coffee. Or iced. Or both. Live your truth.

✔Tips & Mistakes

– Don’t soak the sandwiches. A quick dip keeps them crisp outside, soft inside.
– Pre-toast the waffles. Non-negotiable if you want crunch.
– Cheese on both sides helps glue everything together.
– Medium heat wins. Too hot and the outside burns before the cheese melts.
– Use toothpicks to secure while cooking; pull them before serving (ask my tongue).
– Rest them on a wire rack for 1–2 minutes so the bottoms don’t steam out.

✔Storage Tips

Pop leftovers in the fridge in an airtight container for up to 2 days. Reheat in a 350°F oven or the air fryer (375°F) until crisp and hot—about 5–7 minutes. Microwave works in a pinch but the crunch dies a little. Cold out of the fridge? Weirdly fantastic breakfast when you’re late and the coffee’s already cold. No shame. You can also freeze tightly wrapped sandwiches up to 1 month; reheat straight from frozen in the oven/air fryer.

✔Variations and Substitutions

– Gluten-free waffles: Totally fine. Toast extra.
– No ham? Double turkey. No turkey? All ham. It’s still great.
– Cheese swap: Gruyère, provolone, even pepper jack if you want heat.
– Jam swap: Strawberry, blackberry, apricot, or pepper jelly for spicy-sweet.
– Savory-only: Skip powdered sugar and jam; add pickles and extra Dijon.
– Air fryer: Assemble, spritz with oil, and air fry at 375°F for 6–8 minutes, flipping once.
– Lighter version: Use thin-sliced deli meat and cook with a light oil spray instead of butter.
– Breakfasty twist: Add a fried egg inside and call it a day.

Frequently Asked Questions

Easy Monte Cristo Waffle Sandwiches

All the sweet-and-savory flavor of a classic Monte Cristo, made easy with crispy toaster waffles, deli meats, Swiss cheese, and a quick custard dip.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 8 piece frozen waffles
• ▢ 8 ounce sliced deli ham
• ▢ 8 ounce sliced deli turkey
• ▢ 4 slice Swiss cheese
• ▢ 2 tablespoon Dijon mustard
• ▢ 4 tablespoon raspberry jam
• ▢ 3 piece large eggs
• ▢ 0.5 cup milk
• ▢ 0.5 teaspoon vanilla extract
• ▢ 0.25 teaspoon kosher salt
• ▢ 0.25 teaspoon black pepper
• ▢ 2 tablespoon unsalted butter
• ▢ 2 tablespoon powdered sugar for dusting
• ▢ 0.5 cup maple syrup for serving (optional)

Instructions

Preparation Steps

• Lightly toast the waffles until just crisp and warm; set aside.
• In a shallow dish, whisk together the eggs, milk, vanilla, salt, and pepper to make the custard.
• Assemble 4 sandwiches: Spread Dijon on 4 waffles and raspberry jam on the remaining 4. Layer turkey, ham, and Swiss cheese on the Dijon sides, then top with the jam waffles.
• Working one at a time, press each sandwich gently to compact, then dip both sides into the egg mixture until coated but not saturated.
• Heat a large nonstick skillet over medium heat and add the butter. Cook sandwiches 3 to 4 minutes per side, until deep golden and the cheese is melted. Keep warm in a 200°F oven if needed while you cook the rest.
• Dust with powdered sugar and serve warm with maple syrup.

Notes

Swap Swiss with Gruyère or provolone, and try strawberry or blackberry jam. For extra crisp edges, press the dipped sandwiches in a waffle iron lightly greased with butter.