Vegan Monte Cristo

A Vegan Ham and Cheese Sandwich with French Toast as the bread make for a perfect sweet and savory Vegan Monte Cristo!

My wife has been asking me to make a Vegan Monte Cristo and I finally obliged! I’m glad I did as this is one of the best Sweet & Savory Sandwiches I’ve ever had!

The reason it took me so long was I wanted to develop a Vegan Ham recipe that I was proud of, and once I did this was one of the first things I made with it!

Ingredients for a Vegan Monte Cristo

Vegan ham

For the Ham, I’m using my recipe for Vegan Deli Ham. You can totally use your favorite store bought Vegan Ham as well!

French Toast

This is basically a Ham & Cheese Sandwich, but what sets it apart is the fact that it’s basically using French Toast for the bread!

I tested out a bunch of different kinds of bread and found that I liked Sourdough the best. It didn’t get soggy and held the sandwich together the best. You can use good old white bread, but I suggest using a Thick Cut variety to avoid it getting too soggy and falling apart.

cheese, Mayo and Mustard

I’ll also be using some Vegan Provolone (I like Follow Your Heart) and some Dijon Mustard and Vegan Mayo!

RASPBERRY Preserves

Another component that makes this sandwich unique is the addition of Raspberry Preserves. It compliments all the savory ingredients perfectly and honestly makes the sandwich for me.

I tested out putting the preserves straight on the sandwich and dipping the sandwich and as usual I preferred dipping it!

How to Make a Vegan Monte CRisto

First make my Vegan Deli Ham!

To make the batter, add the plant milk, apple cider vinegar and melted vegan butter to a shallow bowl (or high rimmed plate). Whisk, and then add the cornstarch to another smaller bowl. Take about 3 – 4 Tbsp of the batter mixture and add it to the cornstarch, whisk until smooth, then add it to the rest of the batter.

Assemble the sandwich by spreading some vegan mayo on one slice of bread, and then dijon mustard on the other slice.

You can add the cheese at this point, but in my tests I found that it doesn’t really melt as much as I’d like. So this is optional, but I like to pre-melt the cheese by adding some water to a heated non-stick pan, then the cheese. The water will steam and melt the cheese and keep it from sticking to the pan. Then you can scoop it up with a spatula and add to the sandwich. But this is totally OPTIONAL!

Also, optional but recommended, heat up the slices of vegan ham in a pan until warmed through.

Either way, add the vegan ham and cheese to the bread, and close the sandwich.

Heat a non-stick pan over medium heat. Add 1 Tbsp of vegan butter. Once pan is preheated and butter is melted, dunk the sandwich in the batter on both sides. I do quick dunks, but if you want the bread to be softer and more custard like, dunk it for longer.

Add the dipped sandwiched to the preheated pan, cook until golden brown (about 3 minutes or so) and then flip and cook the other side until browned. Remove from heat.

Dust with powdered sugar, cut it into triangles or quarters, and dip it in some Raspberry Preserves and dig in!

Storage & Reheating

These are best eaten fresh, so I don’t recommend making them for later. You can store the batter in the fridge for 3 days or so and just whip up a quick sandwich whenever you like!

More recipes you’ll dig

• Deli Turkey Slices
• Cheesesteak
• Italian Beef
• French Dip
• BLT

Handy Dandy Video Here!

Vegan Monte Cristo

Thee Burger Dude

5 from 1 vote

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Course Sandwiches

Servings 3

Ingredients

  

1x2x3x

• Vegan Ham Slices (5 – 6 per sandwich)
• Vegan Cheese Slices (1 – 2 per sandwich)
• Vegan Mayo (1 – 2 Tbsp per sandwich)
• Dijon Mustard (to taste)
• Bread (Sourdough or Thick Cut White Bread)
• Powdered Sugar
• Raspberry Preserves

French Toast Batter

• 1/2 Cup Plant Milk
• 1 tsp Apple Cider Vinegar
• 2 Tbsp Brown Sugar
• 1 Tbsp Vegan Butter
• 2 Tbsp Cornstarch
• 1/2 tsp Vanilla
• Dash of Cinnamon

Instructions

 

• First make my Vegan Deli Ham!
• To make the batter, add the plant milk, apple cider vinegar and melted vegan butter to a shallow bowl (or high rimmed plate).

  Whisk, and then add the cornstarch to another smaller bowl. Take about 3 – 4 Tbsp of the batter mixture and add it to the cornstarch, whisk until smooth, then add it back to the rest of the batter.

  Whisk in the vanilla extract and cinnamon.
• Assemble the sandwich by spreading some vegan mayo on one slice of bread, and then dijon mustard on the other slice.
• You can add the cheese at this point, but in my tests I found that it doesn't really melt as much as I'd like.

  So this is optional, but I like to pre-melt the cheese by adding some water to a heated non-stick pan, then the cheese. The water will steam and melt the cheese and keep it from sticking to the pan.

  Then you can scoop it up with a spatula and add to the sandwich. But this is totally OPTIONAL!
• Also, optional but recommended, heat up the slices of vegan ham in a pan until warmed through.
• Either way, add the vegan ham and cheese to the bread, and close the sandwich.
• Heat a non-stick pan over medium heat. Add 1 Tbsp of vegan butter. Once pan is preheated and butter is melted, dunk the sandwich in the batter on both sides. I do quick dunks, but if you want the bread to be softer and more custard like, dunk it for longer.
• Add the dipped sandwiched to the preheated pan, cook until golden brown (about 3 minutes or so) and then flip and cook the other side until browned. Remove from heat.
• Dust with powdered sugar, cut it into triangles or quarters, and dip it in some Raspberry Preserves and dig in!

Tried this recipe?Let us know how it was!