Quick and crispy Monte Cristo Waffle Maker Recipe with melty Swiss cheese, savory ham, buttery bread, and syrup. Simple, weirdly comforting.
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Planning to try this recipe soon? Pin it for a quick find later!
Okay, can I just admit something right off the bat? I wasn’t even trying to invent anything when I came up with this. I was just really hungry and avoiding a trip to the grocery store. You know those weird Saturday afternoons when it’s 3:30 p.m. and you haven’t eaten lunch, and you’re debating whether cereal counts as a meal? That was me.
I opened the fridge. There was ham. There was cheese. And the only bread I had was the basic soft sandwich kind—not even the fancy seeded loaf I pretend to like. But then I saw my waffle maker. Still plugged in from the morning because I made frozen waffles and forgot to unplug it (don’t judge). And for some reason, the words Monte Cristo Waffle Maker Recipe just popped into my head.
Now, I’d had Monte Cristos before—mostly in diners or places with sticky syrup bottles on the table and those red vinyl booths you stick to in summer. But I’d never thought to make one at home, let alone waffle it. So I figured, “why not?” Buttered the bread, piled on some ham and Swiss, waffled it till it was golden and slightly squished. Drizzled on some syrup. Took one bite. And yeah… it kind of blew my mind. I mean, not in a “this is life-changing” way, but more like, “wait… this is really, really good. Why don’t I do this more often?”
Why You’ll Love This Monte Cristo Waffle Maker Recipe?
Here’s the thing—I’m not saying this Monte Cristo Waffle Maker Recipe is gonna be the next food trend (though it should be, honestly), but it checks a lot of boxes. It’s fast. It uses stuff you probably already have. It’s just weird enough to be interesting. And the sweet-savory combo? Like brunch and lunch had a baby and gave it maple syrup for a pacifier.
Also, no skillet flipping. No cracking eggs. No stressing over crumbs in your butter dish. Just build your sandwich, press it in a waffle iron, and let it do its thing. I think what surprised me most was how… nostalgic it tasted? It reminded me of diner breakfasts, Sunday mornings, and that time my grandma accidentally put syrup on a grilled cheese and we all looked at her like she was nuts—but then secretly liked it.
Ingredient Notes:
You won’t need a ton here, and honestly, that’s kind of the point. But a few quick notes, because these details make a difference.
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Bread – Just regular sandwich bread. The soft white stuff. No shame. Sourdough or brioche if you’re feeling extra. But honestly, Wonder Bread is fine.
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Swiss Cheese – Melts like a dream. That slightly nutty flavor makes it feel classic. But if you only have cheddar or mozzarella, that’s fine too.
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Ham – I used thin-sliced deli ham. Honey ham, smoked ham—it all works. Just nothing too thick or it’ll mess with the waffle iron lid.
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Butter – You need it. Both for flavor and to crisp up the bread. Spread it on like you mean it.
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Syrup – Just a drizzle. Pancake syrup, maple syrup, whatever you’ve got. It ties the whole thing together. I’ve tried it without, and yeah… it’s just not the same.
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Optional Extras – Berries for color, powdered sugar if you’re trying to be fancy. I’ve also thought about adding a tiny smear of Dijon inside the sandwich, but haven’t tried it yet. Would that be good? You tell me.
How To Make Monte Cristo Waffle Maker?
Here’s the part where I could pretend this is complicated, but… it’s not. If you’ve got a waffle maker and you can butter bread, you’re good to go.
Step 1: Heat up your waffle maker.
Give it a few minutes. You want it hot so the bread crisps right away. If you’re like me and never really read the instruction manual, just wait until it feels ready. (Usually works.)
Step 2: Butter your bread.
Only one side of each slice—the outside part. You know, like when you make grilled cheese. Doesn’t need to be perfect. Mine always ends up a little uneven. Still tastes great.
Step 3: Assemble your sandwich.
Start with one slice, butter side down. Add cheese, then ham, then another slice of cheese if you’re feeling extra, and finally the second piece of bread (butter side up).
Step 4: Waffle it.
Gently close the waffle iron and press down slightly. Not too hard—this isn’t a workout. Let it cook for about 4-5 minutes, or until it looks golden and slightly ridiculous in the best way.
Step 5: Drizzle and devour.
Lift it out carefully (cheese might ooze—embrace it). Drizzle with syrup. Add berries if you have them. Eat it while it’s hot. That first bite when the cheese stretches and the syrup hits? Chef’s kiss.
Storage Options:
So yeah, these usually disappear fast. But if you do have half a sandwich left because you got full or the toddler suddenly decided they don’t “like cheese anymore,” here’s what I do:
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Fridge: Wrap it in foil. Reheat in the waffle maker or toaster oven. Skip the microwave unless you enjoy soggy bread and disappointment.
Want To Save This Recipe?
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Freezer: Yep, it freezes okay. Let it cool first. Wrap it tight. Reheat straight from frozen—again, waffle iron or toaster oven wins.
Variations and Substitutions:
The Monte Cristo Waffle Maker Recipe is totally customizable. I’ve tried a few tweaks, and some were amazing, some were… learning experiences.
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Swap the cheese: Provolone, sharp cheddar, Gruyère—go nuts.
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Try turkey or roast beef: Still delicious, just a different vibe.
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Add a spread: Mustard, jam, or even hot honey. I’ve been tempted to throw in jalapeño jelly. Haven’t yet. Should I?
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Go vegetarian: Skip the meat, double the cheese, maybe throw in some sautéed mushrooms or spinach. No rules here.
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Make it breakfasty: Add a fried egg before you waffle it. I tried this once and it was messy but amazing.
What to Serve with Monte Cristo Waffle Maker?
If you wanna turn this into a real meal (or impress someone who wandered into your kitchen):
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Fresh fruit – Keeps it light and colorful. Also makes you feel like you made brunch.
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Hash browns – Because why not double up on carbs?
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Coffee – Strong and black balances out the syrup.
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OJ or mimosa – Just saying.
Frequently Asked Questions:
Do I have to use Swiss cheese?
Nope. Use what you’ve got. But Swiss just feels right, ya know?
Can I use a panini press instead?
Totally. It won’t have those cute waffle ridges, but it’ll still be crispy and melty.
What kind of waffle maker do you use?
Mine’s just a basic one from Target. Not fancy. If yours has deep wells, be gentle when pressing.
So yeah, this Monte Cristo Waffle Maker Recipe kind of saved my afternoon. It was spontaneous, easy, and way better than the peanut butter toast I was about to make. It’s the kind of recipe you don’t really plan for—you just stumble into it, and suddenly it’s in your regular rotation.
Try it. Mess with it. Make it yours. And if you find a combo that totally slaps, please tell me because I’m always looking for new ways to justify using my waffle maker.
What’s the weirdest thing you’ve waffled? I genuinely want to know.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Monte Cristo Waffle Maker Recipe
Ingredients
- 4 slices bread basic sandwich bread works best
- 2 slices deli Swiss cheese
- 2 slices deli ham
- butter softened
- syrup
- fresh berries if desired
Instructions
- Preheat your waffle maker.
- Butter one side of each bread slice. Place two slices, buttered side down, on the waffle maker.
- Layer with Swiss cheese and ham, then top with the remaining bread slices, buttered side up.
- Close the waffle maker and cook until the bread is crispy and the cheese is melted.
- Carefully remove the sandwiches from the waffle maker. Top with syrup and serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
