New Hampshire Maple Monte Cristo Sandwich

A delicious Monte Cristo sandwich on a plate.

New Hampshire Maple Monte Cristo Sandwich

Prep Time

10 minutes

Cook Time

15 minutes


4 people

We paired smoky-sweet griddled country ham, gooey melted Fontina and creamy maple Dijon sauce together for our Monte Cristo sandwich and then drenched it in real maple syrup for the perfect brunch or late-night sandwich recipe. Because, after all, everyone needs a little bit of over-the-top indulgence once in a while! This is part of a series done with Sandwich America to feature some of our country’s great sandwiches!


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You can use white Cheddar cheese if Fontina is hard to find.


  • 3 tablespoons mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon maple syrup
  • 3 large eggs
  • 3/4 cup milk
  • 1 tablespoon maple syrup
  • 3/4 pound country ham pieces, trimmed
  • As needed, melted butter
  • 8 (1/2-inch thick) slices rustic country bread
  • 12 slices fontina cheese
  • As needed, melted butter
  • 4 tablespoons blackberry preserves (optional)
  • As needed, maple syrup, warm


  • 1 Combine mayonnaise, dijon mustard and 1/2 tablespoon maple syrup in small bowl and whisk to blend; taste and adjust flavor if needed.
  • 2 Combine eggs, milk and 1 tablespoon maple syrup in shallow container and whisk to blend.
  • 3 Fry ham pieces in a large skillet over medium heat until golden and sizzling hot.
  • 4 To assemble sandwiches: brush outer sides of each slice of bread lightly with butter and arrange butter side down on flat work surface. Spread maple Dijon aioli over bottom 4 slices of bread.
  • 5 Top each evenly with ham and cheese. Press closed with top halves of sandwich.
  • 6 Dip each sandwich in the egg mixture to coat bread; drain excess.
  • 7 Melt butter in a large skillet over medium-low heat; add sandwiches and grill on each side for 3 to 4 minutes, or until golden brown.
  • 8 Diagonal-slice sandwiches and arrange on plates; top with blackberry preserves and maple syrup.


15 Apr

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