Monte Cristo Roll Ups (Print version)

Crispy fried bread rolls filled with ham, turkey, and Swiss cheese, dusted with powdered sugar and served with raspberry jam for dipping.

# Ingredient List:

→ Bread

01 - 8 slices soft white sandwich bread, crusts removed

→ Fillings

02 - 4 slices deli ham
03 - 4 slices deli turkey
04 - 4 slices Swiss cheese

→ Egg Mixture

05 - 2 large eggs
06 - 3 tbsp milk
07 - 1/4 tsp salt
08 - 1/8 tsp black pepper

→ For Cooking

09 - 2 tbsp unsalted butter

→ Serving

10 - Powdered sugar, for dusting
11 - Raspberry jam, for dipping

# How To Make It:

01 - Flatten the bread slices with a rolling pin until thin and pliable.
02 - Place a slice of ham, a slice of turkey, and a slice of Swiss cheese on each piece of bread.
03 - Roll each bread slice tightly into a log, pressing gently to seal.
04 - In a shallow bowl, whisk together the eggs, milk, salt, and pepper.
05 - Dip each roll up in the egg mixture, ensuring all sides are coated.
06 - Heat butter in a large nonstick skillet over medium heat.
07 - Add the roll ups seam-side down and cook, turning occasionally, until all sides are golden brown and cheese is melted, about 6–8 minutes.
08 - Remove to a plate, dust with powdered sugar, and serve warm with raspberry jam for dipping.

# Expert Advice:

01 -
  • The combination of salty ham and turkey with creamy Swiss cheese wrapped in golden bread is literally impossible to resist
  • Dusting them with powdered sugar and serving jam alongside makes every bite feel like a fancy café brunch at home
  • They cook faster than you can set the table, and people always assume you spent way more effort than you actually did
02 -
  • Overfilling the bread makes rolling difficult and causes the cheese to leak out during cooking, so stick to the recommended amounts
  • Crowding the pan lowers the temperature and creates soggy roll ups, so cook them in two batches if your skillet is small
  • The powdered sugar might seem unusual, but that sweet and salty contrast is what makes a Monte Cristo a Monte Cristo
03 -
  • Pat the deli meats dry with paper towels before layering to prevent excess moisture from making the bread soggy
  • Let the roll ups rest for a minute after cooking so the cheese sets slightly and does not ooze out when you cut into them

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