Reuben Monte Cristo Sandwich Recipe Gluten Free

Try this gluten-free Reuben Monte Cristo Sandwich: a delightful fusion of a classic Reuben and a crispy Monte Cristo. Enjoy juicy, peppery smoked beef paired with tangy sauerkraut in a delicious egg batter. It’s so tasty that you’ll want to make it often!

A New York Reuben sandwich has corned beef, sauerkraut,  melted Swiss cheese, and thousand island dressing or Reuben dressing served on buttered rye bread. 

Monte Cristo sandwiches on the other hand have ham, turkey, Swiss cheese, and Dijon mustard and are served on white bread!

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What makes the Monte Cristo classic sandwich unique is that it’s dipped in an egg mixture and then fried in a heated skillet until golden brown, similar to a grilled cheese sandwich. And it’s often served with berry preserves and a dusting of powdered sugar!

​I find that the best sandwiches are easy recipes made with simple ingredients. This one does not disappoint in that it’s quick to make and combines the flavors of a classic Reuben with the delicious French toast vibe of a Monte Cristo!

In my opinion, a good gluten-free sandwich starts with tasty gluten-free bread. I bake gluten-free pumpernickel sourdough so I have easier access to a dark brown rye-like bread that mimics the one used in a traditional Reuben sandwich.  

With gluten-free sourdough, you can also make lemon blueberry pancakes, these crispy rosemary raisin crackers, or even some delicious rhubarb cupcakes for dessert!

For this recipe, any gluten-free bread will work as long as it’s cut into thick slices. If they are too thin, the bread might fall apart when you dip them into the egg mixture in a shallow bowl.

​You’ll also want to make a quick sauce to dip the Reuben Monte Cristo sandwich into. We love this Reuben sauce recipe, it’s quick to make and is so delicious and flavorful!

If you don’t have time for a sauce, serve this sandwich with a pickle spear, and a cup of soup for a delicious meal!

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Gluten-Free Sandwich-Making Essentials

• Serrated knife to slice the gluten-free bread.
• Mixing bowls to create the Reuben sauce.
• Measuring cups and spoons
• Whisk to beat the eggs and the milk.
• Cutting board for serving and slicing the Reuben Monte Cristo sandwich.
• Non-stick skillet, griddle, or frying pan. My griddle is similar to this stovetop griddle and it works great for these sandwiches! I’ve also made them successfully in a non-stick fry pan and on our panini press.
• Spatula or flipper
• Baking sheet – to put in the oven to keep the cooked sandwiches warm before serving.
• Non-stick spray

Reuben Monte Cristo Sandwich Recipe

Ingredients

• gluten-free bread, sliced thick
• smoked meat
• sauerkraut
• cheese – I use a plant-based slice of cheese for my sandwiches as I am also dairy-free and have made the sandwiches for my husband using regular cheese – they both work well!
• large egg
• milk – I use almond milk but any milk will work for this recipe.
• butter (optional) – I use vegan butter but regular butter will work too!
• mayonnaise
• Dijon mustard – whole grain Dijon mustard adds a nice crunch to the sandwich but you could also use regular Dijon mustard or yellow mustard instead.

Directions

This recipe makes 6 Reuben Monte Cristo sandwiches and is the perfect way to create a whole new gluten-free meal for the family! The leftovers can be put in sandwich bags and refrigerated for up to three days.

1. Gather ingredients and slice the gluten-free pumpernickel bread if not already done.

2. Butter the bread if desired then spread mayonnaise on one half and mustard on the other half.

3. Layer the sandwich with the smoked meat, sauerkraut, and cheese then add the top slice of bread.

4. Whisk the eggs, milk, salt, and pepper in a medium mixing bowl then transfer to a shallow dish.

5. Preheat the griddle to medium heat and spray with non-stick spray.
6. ​Quickly dip the sandwich in the egg mixture (both sides) then place on the griddle. 
   Don’t let it sit in the egg mixture!

7. Cook for about 2-3 minutes or until they are golden brown.

8. Flip and cook for another 2-3 minutes for melted cheese.

9. Remove the sandwiches and let them cool slightly before serving.

Use my tips to keep your gluten-free sandwich from falling apart when eating this Reuben Monte Cristo. You will need to limit the amount of sauce, grill it until golden brown, and add cheese.

Gluten-Free Sandwich Grilling Tips

You want to use sauces for dipping rather than spreading to prevent the bread from getting soggy and falling apart. 

Alternatively, you can toast the gluten-free bread before making the sandwich to give it more structure.

When using wet ingredients like sauerkraut it’s best to remove as much moisture as possible before layering them into your sandwich. Squeeze out excess liquid or lay it on a paper towel before using.

Dip the sandwich into the egg mixture very quickly on both sides! Don’t let it sit in the eggs and milk or the bread will fall apart. And if the slices of bread are wide (like mine were), cut them in half to make them easier to dip.

Cheese is great as it will help the sandwich ‘stick’ together.

And, when you pick up your gluten-free sandwich to take a bite – don’t put it down! Keeping a tight grip on it while eating will help it stay together better.

The best part of this recipe is that it is so versatile! We love it just as it is but you can serve it with a Reuben sauce, Thousand Island dressing, or even ketchup!

Substitutions

• Try making this sandwich with roast beef or pastrami instead of smoked meat.
• Gruyere cheese can be used for the cheese filling or add additional cheese as desired.
• Add red onion or caramelized onions.
• Instead of gluten-free pumpernickel, use your favorite gluten-free bread (thickly sliced).
• Substitute Thousand Island dressing for the Reuben sauce.

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