Meatless Monte Cristo

By Kare Raye | Last Updated: January 18, 2018

Meatless Monte Cristo

Meatless Monte Cristo
I’m just going to straight-up say it: Health food, this is not.

Ooey, gooey, decadent, kind of crazy … this meatless Monte Cristo is definitely that. Bunny food, no. Unless your bunny happens to love uber-cheesy bliss in the form of a rich, golden brown, batter-dipped grilled cheese sandwich.

Monte Cristos are an intriguing sandwich. Quick, oh-so scintillating history lesson: They’re generally considered to be a variation of the French Croque Monsieur, really coming into their own in the 1950’s or thereabouts, when Disneyland started offering them in their restaurants.

The typical Monte Cristo has ham and turkey and cheese (Gruyere or Swiss). Then it’s dipped into a French toast-like egg batter, and fried until golden brown and melty. It’s served with–get this–powdered sugar sprinkled over the top. And fruit preserves. Like red currant jelly or strawberry jam.

Meatless Monte Cristo
Sounds weird, right? Unless you’ve tried one. Then you totally get it. Because this apparent Monte-strosity (sorry, I had to) actually totally works.

To make a meatless version, I thought I would forgo the meat substitutes and instead use a second cheese–smoked cheddar to be exact–to give the smoky flavor the meat would normally lend to the sandwich. When I first tested it, I wasn’t completely sure it would work, but it did! Hallelujah!

For the batter, I basically use my standard French toast recipe, omitting the vanilla, which just didn’t feel right to me. But I do go a little heavier on the nutmeg. I think it works perfectly with all that glorious cheese.

It’s a big, giant, slightly smoky, melty, golden-brown, lightly sweet grilled cheese that’s just basically heaven, especially when dipped into a little strawberry jam.

Total comfort food. Totally not health food.

Note: I use Tillamook cheese in this sandwich, and almost exclusively otherwise. The cheeses in this Monte Cristo–and most all of Tillamook’s cheeses–are made with vegetable rennet.


Meatless Monte Cristo

Meatless Monte Cristo

A Monte Cristo for the meatless bunch. Smoked cheddar and Swiss melted between layers of egg-battered bread, and then fried until golden brown and perfectly melty. And then it’s served with strawberry jam. Yes, seriously!

  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Total Time: 15 minutes
  • Yield: 2


  • 4 slices Artisan sourdough bread
  • 2 ounces smoked cheddar cheese, thinly sliced
  • 3 ounces Swiss cheese, thinly sliced
  • 2 large eggs
  • 1/3 cup whole milk
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • 1 tablespoon unsalted butter
  • Confectioner’s sugar and strawberry jam for serving


  1. Lay two pieces of bread flat and place the cheese slices on top, keeping the cheese inside the border of the bread. Top each with a second slice of bread.
  2. In a flat 8×8 baking dish, whisk together the eggs, milk, sugar, salt, and nutmeg.
  3. Melt the butter in a large skillet over medium heat. One at a time, carefully set the sandwiches in the batter for a couple of seconds each, then turn once to coat the other side. Transfer to the skillet, taking care to hold the sandwiches together.
  4. Cook the sandwiches until the cheese begins to melt and the bread turns golden, 3-4 minutes. Carefully flip the sandwiches over and use a spatula to gently press them down, concentrating on the edges to help seal them a bit. Cook until the second side is browned and the cheese is completely melted.
  5. Transfer the sandwiches to a cutting board and cut them in half. Set on plates and dust lightly with confectioner’s sugar, if desired. Serve with strawberry jam for dipping.

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YUM! Monte Cristos have been one of my family’s lunch favorites for as long as I can remember, and I’m definitely down to try the meatless version! Ooey goo me, sister!

This is genius! The Monte Cristo sandwich was my favorite way back in the day so I have a feeling I’d love this as well. I rarely eat cheese-usually for very special occasion (that’s how I view cheese: very, very special)-but I feel like this would be worth it. It’s the ultimate grilled cheese!

You definitely don’t miss the meat. It just comes across as a big, ooey ultimate grilled cheese sandwich. But, you know, covered in egg batter and served with jam! 😉

Be sure to share if you do! The only part I wouldn’t be sure about is the egg-based batter. Maybe flax eggs and almond milk?

I was basically a Monte Cristo addict in college (freshman 15, anyone?) and I have occasionally missed them since going veg. I’m so excited to see this version! The smoky cheese sounds like the perfect meat substitute!

Tillamook!! Oh my goodness, I could eat Tillamook cheese every day and die a happy woman. I’m so thankful that it’s getting easier to find out here in the Midwest! I’m not sure if you’re in an area where you can visit their factory, but I highly recommend it.

In other news, this sandwich looks delicious! I know what I’m having for lunch today. 🙂

In my apparently cloistered existence, I’ve never had a Monte Christo before, so let me first state the obvious: this sandwich is absurd — french toast, dusted with powdered sugar, meets smokey cheese, served with jam. The result was indeed absurd and … killin’! Yum! Absurd! Yum again!

We’ll be repeat this over and over. My only caveat with this recipe is that one cook’s “medium” could be another cook’s “medium low”: my heat was too high, so that the sandwiches browned way too fast for the cheese to fully melt and become even more absurd. Even with the cheese not entirely melted, this killed, and we ate it greedily, with plenty of jam. Absurd.

To contrast the richness and unctuousness of the sandwich, the plan had been to serve it with tart apple slices drizzled with dark cherry balsamic vinegar, which made it to the plate, and bitterish greens served with a mustardy vinaigrette, which didn’t make it to the plate, since the sandwiches browned up too quickly for the chef to make that happen. So that’ll be next time.

Meanwhile: hats off, this was great, make it if you haven’t — just watch the heat!

Hi Kelly! Thanks so much for your thoughtful comment. So glad you liked the recipe! And good tip on the heat. It’s best to err on the low and slow side when it comes to grilled cheese! And your tart apple slices + dark cherry balsamic vinegar addition – holy yum!

Hi Kare(your name kinda means butter in my mother tongue 🙂
Can I translate your recipes?with credit to your blog.Maybe you answered this question somewhere bud answer it again please.
TnQ ^^

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