Any Monte Cristo sandwich is already a little slice of heaven, but this Brie Monte Cristo sandwich recipe will change your life, grilled cheese wise!
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Why this recipe works!
There are grilled cheese sandwiches, and then there are Grilled Cheese Sandwiches.
I have always been helplessly enthralled with any menu that has the words Monte Cristo Sandwich on it. Because that basically translates to a rocking great grilled cheese sandwich that involves thin-sliced ham, cheese, an egg batter that the whole thing has been dipped in, and some deep-frying.
Usually with some fries on the side, to make sure your calorie intake is high enough. So imagine this: the very same thing…except instead of the swiss cheese, you use Brie cheese.
Melty, silky, can’t get enough of it Brie. You’re with me, right? LET’S MAKE ONE.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
In this case, I used D’Affinois, which is the cheese I would choose to take with me if I was ever banished forever to a desert island and could only choose one cheese to take with me. (These are the things I think about, just so you know. It never hurts to have a plan.)
It is like Brie’s creamier, meltier younger cousin, and it may just ruin all other triple cream cheeses for you forever more. You’ve been warned. But I knew I was going to go all out on this sandwich, and so….D’Affinois.
Now, some Monte Christos out there in the world use a much thicker batter, but I think the light (and I use that word loosely, given what we are talking about here) French toast-type egg mixture approach is actually kinda better.
It lets the whole cheese and ham end of things shine through in all their glory. And this is one of those recipes that is, well, glorious. You practically have to eat it with your eyes closed just to make sure nothing else in the world interferes.
Please go make this right now. Time’s a-wasting.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Mixing Bowls: We love the side handle on these bowls…it makes for steadier mixing.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Fish Spatula: It’s not just for dish (although we love it for Julia Child’s Filet of Sole)…it’s thin enough to scoot under anything you want to flip!
- Griddle: Perfect for making everything from these sandwiches to these cinnamon oat pancakes!
- Large Skillet: We have a few of these in our cupboard but this is one of our faves.
What to serve with this recipe
Other sandwich recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Brie Monte Cristo Sandwiches
The Monte Christo sandwich is already a little slice of heaven, but this Brie Monte Cristo sandwich recipe will change your life, grilled cheese wise!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Lunch
- Method: Stovetop
- Cuisine: French
Ingredients
- 8 oz. Brie or D’Affinois cheese, cut into 8 thin slices
- 3 eggs
- 1 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 8 ounces thin sliced ham
- 8 slices white bread
- 4 tbsp unsalted butter, melted, divided
Instructions
- In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.
- Assemble four sandwiches, each with one quarter of the ham and one quarter of the cheese between two slices of bread.
- Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan. (You can also use a griddle, which might make it possible to make all the sandwiches at once!)
- Dip half of the sandwich quarters into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with remaining butter and sandwiches. Cut into halves or quarters. Serve hot.
Martha in KS says
Oh, Kate! That looks amazing. I might add some caramelized onions.
Well I just LOVE that idea…now I have to go make it. Again. :)
Cheyanne @ No Spoon Necessary says
Oh boy-oh boy-oh boy!! I am LOVING the brie substitution in here, Kate! Brie cheese is so rich and decadent, it elevates allllll the things to the next level, and this drool-licious sammie is no exception! Worth every single calorie!! Pinned! Cheers, mi-lady!
Brie makes everything better. Seriously – I can’t think of one thing that isn’t Better With Brie. :)
Amanda says
I’m just imagining how rich and goey that is. The Brie cheese sounds amazing!
Everything you are imagining is true! :)
April says
I made this for breakfast and it was very yummy! Thank you:D
It’s my favorite breakfast sandwich ever! Glad you liked it too. :)
Sarah J says
Can you provide some more guidance about “thin-sliced” brie? Not that more cheese is bad, but I’ve not had great success slicing brie in general, let alone thin-slicing. Do you like, partially freeze it so it’s not as soft? Thanks!
Hi Sarah! You’re close! I try and get a “firmer” brie for this sandwich for exactly the slicing issue, and I slice it the second I take it out of the fridge. I wouldn’t freeze it because I think it would change the consistency…but if you get a brie that isn’t too squooshy and you slice it while it is chilled, you should be fine. :)
John says
This is a fantastic picture…! Looks delicious.
Linda says
I don’t have any ham. I wonder how this would be with just camembert, cuz that is what I have. Roasted red peppers?
Kate says
I think those would be WONDERFUL substitutions and would work just fine! One of the great things about grilled cheese recipes is that you can swap things out with confidence. :)
Rachel @ Bakerita says
This looks heavenly! I’ve been craving a brie and ham sandwich and that post just took that craving to a whole new level…yum!!!
Kate says
I know – I have to pace myself with this one. Even if I DO want to eat one every single day. :)
nbd says
This looks amazing and it is technically a Monte Cristo but delicious regardless of what it’s technically called!!! I make Monte Cristos probably more often than I should. SO yummy!
Kate says
I know, I always get those two confused. I think I’ll just call it Delicious! :)
[email protected] says
Breakfast be damned, I just made this for dinner.
Kate says
YES!! My kind of dinner. :)
Anonymous says
Holy cow, I feel the same way about D'Affinois. So delicious!
Kevin says
Great shot of that amazing looking sandwich!
Sasha (Global Table Adventure) says
As I mentioned on PW's site – this BRIE (!!!!) croque monsieur is so wrong, it's right. I am totally in love and am planning on making it soon. Fun, fun.
Anonymous says
I also think you have this sandwich with a Monte Cristo. Croque Monseiur has a bechamel sauce with gruyere cheese, ham and is toasted. BUT, this looks mahhvelous!!!!
Colleen says
Hello, baby! This looks awesome.