This Monte Cristo Pull Apart Bread is loaded with savory ham and turkey and plenty of melty Swiss cheese. Topped with a light dusting of powdered sugar and served with raspberry preserves, it’s a crowd-pleaser for breakfast, brunch, lunch, dinner, or as an appetizer.
*This recipe was developed using Rhodes Bake-N-Serv. Thank you to the brands that support Dessert Now Dinner Later.
I’ve always been fascinated by the Monte Cristo sandwich. The idea of a sandwich prepared like French toast, finished with powdered sugar and raspberry preserves, feels both indulgent and nostalgic. Disneyland’s version at Cafe Orleans—made with ham and turkey—is one I’ve wanted to try, and I used that same inspiration here.
Salty and sweet combinations are hard to beat, so I transformed the classic Monte Cristo into a pull-apart loaf. The result is a shareable, warm bread you can tear into—almost like enjoying several open-faced Monte Cristos all at once. Whether you consider it breakfast or dinner is up to you; it works for any meal.
Traditionally, a Monte Cristo is a fried ham-and-cheese sandwich—a relative of the French croque-monsieur. Disneyland’s twist adds turkey, which is the combination used here. If you prefer, top a slice with a fried egg to make it more breakfast-forward, similar to a croque-madame, but the loaf is delicious as written.
This pull-apart version is especially fun with family or guests. It bakes into a single loaf, and when you pull it apart you get warm bread, savory meat, and gooey cheese in every bite. Brush the top with butter, sprinkle with powdered sugar, and serve alongside raspberry preserves for dipping—simple and satisfying.
Monte Cristo Pull Apart Bread
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Ingredients
- 1 loaf Rhodes White Bread, thawed to room temperature
- Ham & Turkey deli sliced lunchmeat, about 24 pieces each (approx. 5 oz of each)
- 6 slices Swiss cheese, cut in half
Instructions
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Roll the thawed Rhodes bread dough into a large rectangle about 16 × 20 inches. Using a pizza cutter, divide the dough into 12 equal pieces (3 × 4 grid).
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Top each dough piece with a half slice of Swiss cheese. If the lunchmeat is moist, pat it dry with paper towels so the bread bakes evenly. Place two slices of turkey over the cheese, then two slices of ham on top of the turkey.
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Stack all the prepared pieces on top of one another to form a tall tower of layered dough, cheese, and meats.
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Turn the stack on its side and place it into a greased loaf pan. Cover with plastic wrap that has been lightly sprayed with cooking spray and let it rise at room temperature for 30 minutes. Alternatively, refrigerate for about an hour to rise more slowly.
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Bake at 350°F (175°C) for 25–30 minutes, or until the bread is fully cooked where it touches the meat and cheese. Brush the top with melted butter, dust with powdered sugar, and serve with raspberry preserves. Refrigerate leftover portions.
Notes
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