The first time I encountered this Monte Cristo Sandwich loaf recipe was at a café in Anaheim, California when we were visiting some friends. That was about 2 years ago. I was curious about this sandwich, like why was it named such. It was on the menu so I decided to try it out. The combination of sweet, salty and creamy was a perfect combination for a light lunch. It was also filling considering that it was just a sandwich. Looking at the ingredients, it is already a complete meal sans the veggies.
What You Need to Know About the Monte Cristo Sandwich Loaf Recipe
The Monte Cristo sandwich is similar to the classic French toast. It is believed that the Monte Cristo sandwich originated in Southern California in the 1950s.(1) If you are on a diet, this sandwich is not for you especially if you need to minimize your fat and calorie intake. A variation of this sandwich is fried, but if you want the healthier version it is better to bake it; just like in this recipe.
This sandwich became more popular in the 1960s when it first appeared on the menus of 2 restaurants in Disneyland, Anaheim, California. To date, this sandwich is very popular not just with Disneyland tourists but with locals as well.
Prepping Your Meals with Parchment Paper Sheets
Parchment paper sheets have become my bestfriend in the kitchen especially when it comes to meal prep and preparing dishes for a large number of people. What I normally do is prep the ingredients a day or two in advance. For example, in this Monte Cristo Sandwich Loaf recipe, I pre-baked the crescent dough then layered the ham, cheese, turkey, and raspberry jam. I lined my small baking sheet with parchment paper sheets then arranged the sandwich then covered it with plastic wrap. In this way, I can just bring it out of the fridge the next day and bake as needed. Even my kids can do it!
Parchment paper also helps protect my cookware and bakeware. Plus, if I need to reuse the pan or baking sheet, I will just place a fresh sheet of parchment paper instead of washing it. Sometimes, I reuse the parchment paper if it’s not too soiled, especially if I’m cooking the same thing, such as cookies.
I hope that you will find this recipe helpful and a nice addition to your holiday menu. This is also perfect for when more guests suddenly arrive. You can also be creative and use bacon instead of ham.
Don’t forget to share this recipe with others!
Tip: Pair these sandwiches with some Broccoli Cheddar Soup for chilly nights!
Monte Cristo Sandwich Loaf
For the Sandwich Loaf:
- 2 cans refrigerated crescent dinner rolls
- 2 tbsp softened butter
- 2 tbsp honey
- 6 oz deli sliced turkey breast
- 6 oz deli sliced Muenster cheese
- 6 oz deli sliced ham
- 1/2 cup raspberry jam
- 2 tbsp honey
- 1 tbsp sesame seeds
- powdered sugar optional
- Preheat oven to 375° F.
- Separate the crescent dough into 4 long rectangles.
- Line your half sheet baking pan with parchment paper. Arrange the rectangular crescent dough on the baking pan and press the perforations to seal.
- In a small mixing bowl, combine the softened butter and honey. Brush the mixture on the dough. Bake for 8 to 12 minutes or until lightly golden. Set aside to cool for 15 minutes.
- Get another baking sheet and line it with parchment paper. If you don't have another baking pan, just wait for the dough to cook, transfer the dough on a cooling rack to cool, then line the baking sheet with fresh parchment paper.
- Place one of the baked crescent rectangles on the baking sheet. Layer it with the turkey slices then add another crescent rectangle. Layer the ham and cheese then another crescent rectangle. Evenly spread the jam on the crust then place the last crescent crust on top. Brush with honey and sprinkle with sesame seeds.
- Bake the loaf for another 10 to 15 minutes or until heated through and golden brown. You can also wrap it in plastic wrap and refrigerate for the next day. Sprinkle with powdered sugar after baking as desired.
1 thought on “The Best Sandwich Loaf Recipe: Monte Cristo Sandwich”
I always love a good Monte Cristo. One of my favorite sandwiches ever. I always had them with jelly. Love this recipe!