Monte Cristo Roll Ups

Last Sunday morning I was craving something brunch-like but didn't want to commit to the whole sandwich assembly routine. These roll ups came together in this lovely chaotic moment where I realized flattening bread is actually kind of therapeutic, like kitchen stress relief that results in crispy cheese-filled logs.

My sister claimed she wasn't hungry but then ate three of these straight from the pan, burning her fingers slightly and not even caring. That's when I knew this recipe was a keeper, the kind that makes people abandon all table etiquette in pursuit of warm melty cheese.

Ingredients

• 8 slices soft white sandwich bread: Remove the crusts for uniform rolling, any sturdy sandwich bread works but the soft white kind flattens beautifully without tearing
• 4 slices deli ham: Thinly sliced works best for rolling without bulging
• 4 slices deli turkey: Pair with the ham for that classic Monte Cristo flavor combination
• 4 slices Swiss cheese: Gruyère or cheddar make excellent substitutes if Swiss isn't your thing
• 2 large eggs: These create the golden French toast style exterior
• 3 tbsp milk: Whole milk gives the richest coating but any milk works fine
• 1/4 tsp salt: Just enough to enhance the eggy coating
• 1/8 tsp black pepper: Freshly ground adds a nice subtle bite
• 2 tbsp unsalted butter: For pan frying, this gives the best golden color and flavor
• Powdered sugar: The essential finishing touch for that classic Monte Cristo sweetness
• Raspberry jam: Warm it slightly for dipping, it makes all the difference

Instructions

Flatten the bread:

Use a rolling pin to roll each slice until thin and pliable, pressing gently but firmly

Layer the fillings:

Place ham, turkey, and Swiss cheese on each flattened piece, keeping ingredients centered

Roll them tight:

Starting from one end, roll each bread slice into a tight log and press gently to seal the edge

Make the egg mixture:

Whisk together eggs, milk, salt, and pepper in a shallow bowl until fully combined

Coat the rolls:

Dip each roll up in the egg mixture, turning to coat all sides evenly

Heat the pan:

Melt butter in a large nonstick skillet over medium heat until foamy

Cook to golden:

Place roll ups seam side down and cook for 6 to 8 minutes, turning until all sides are browned and cheese melts

Finish and serve:

Dust generously with powdered sugar and serve warm with raspberry jam for dipping

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These became my go to for unexpected guests because I can keep everything in the fridge and have brunch ready in under thirty minutes. The way the powdered sugar clings to the warm crispy exterior while the raspberry jam cuts through the richness is just magic.

Getting the Right Roll

The key is rolling tight enough that nothing escapes but not so tight that the bread tears. I've found rolling toward me gives better control than rolling away, and pressing the final seam gently helps it stay sealed through the egg bath and frying process.

Cheese Choices Matter

Swiss is traditional but Gruyère takes these to another level with its nutty depth. Cheddar makes them more kid friendly, and honestly even mozzarella works if you want maximum pull though you lose some of that sophisticated Monte Cristo vibe.

Make Ahead Magic

You can assemble the roll ups, wrap them tightly, and refrigerate for a few hours before cooking. They actually fry up better after a brief chill because the bread firms up slightly in the cold.

• Let the egg mixture come to room temperature before dipping cold roll ups
• Have your jam warming in a small saucepan while the roll ups cook
• Work in batches rather than overcrowding the pan for best results

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There's something so satisfying about cutting into that first roll up and seeing the layers of meat and melted cheese. Happy cooking, and may your powdered sugar always dust evenly.

Recipe FAQs

→ What makes Monte Cristo roll ups different from regular Monte Cristo sandwiches?

Instead of assembling sandwich layers, the bread is flattened and rolled around the fillings into compact logs. This creates more surface area for golden, crispy edges after pan-frying and makes them easier to eat as finger food.

→ Can I prepare these roll ups ahead of time?

Yes, you can assemble the rolls and refrigerate them for a few hours before cooking. Dip them in the egg mixture just before frying to prevent the bread from becoming soggy.

→ What other cheeses work well in these roll ups?

Gruyère offers excellent melting properties similar to Swiss, while cheddar provides a sharper flavor. Provolone or Monterey Jack also melt beautifully and complement the ham and turkey.

→ Why is powdered sugar used on a savory dish?

Monte Cristos traditionally bridge sweet and savory flavors. The light dusting of powdered sugar balances the salty meats and cheese, while raspberry jam adds tartness that cuts through the richness.

→ Can I bake these instead of pan-frying?

Baking is possible at 375°F for 15-20 minutes, but you'll miss the crispy exterior that pan-frying provides. Brush with melted butter before baking to help achieve better color and texture.

→ What dipping sauces pair well beyond raspberry jam?

Apricot preserves, maple syrup, or honey mustard all complement the sweet-savory profile. For a purely savory option, try Dijon mustard or a warm cheese sauce.