The Monte Cristo Sandwich

by Susan Russo
Print Email

montecristoA Monte Cristo consists of ham, turkey or chicken, and Swiss cheese sandwiched between two slices of white or challah bread that is dipped in an egg batter, then grilled or fried in butter until golden brown. It is often dusted with confectioners’ sugar and served with a side of red currant jelly.

The Monte Cristo is an American version of the Croque-Monsieur, the famed French grilled cheese and ham sandwich that is fried in clarified butter. The sandwich first appeared on the menu at Gordon’s, a restaurant on Wilshire Boulevard in Los Angeles, but it didn't get its big break until Disneyworld got involved. When the Blue Bayou Restaurant in the Pirates of the Caribbean put the Monte Cristo on its menu, its popularity soared.

I hadn't eaten a Monte Cristo since I was a kid, and I didn't remember particularly loving it. My, how things have changed. This sandwich has it all: it's sweet, salty, and chewy. It's addictive.


Monte Cristo Sandwich

Makes 2 sandwiches
Print recipe only here.

2 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon black pepper

4 slices bread (white or egg bread such as challah)
Butter for bread
4 slices turkey
4 slices baked ham
4 slices Swiss cheese
2 tablespoons butter, or as much as needed for frying

Confectioners’ sugar for dusting
Red currant jelly (or jelly of your choice), or sweet mustard on the side

In a medium bowl, whisk together eggs, milk, salt, and pepper.

Butter both sides of each slice of bread. Place 1 slice each of ham, turkey, and Swiss cheese on each slice of bread and close the sandwiches.

Melt butter in a griddle or large fry pan over medium-high heat. One at a time, dip each sandwich into the egg-milk mixture allowing excess to drip into the bowl. Place on the hot griddle or fry pan coated with butter, adding more as necessary. Fry for about 3 minutes per side, or until both sides are golden brown.

Cut each sandwich on the diagonal. Dust with confectioners’ sugar, and serve with a side of jelly or sweet mustard.

For a sweeter take, use egg bread and serve with dusted confectioners’ sugar, fruit jellies, and fresh fruit. For a savory version, use white or wheat bread, skip the confectioners’ sugar and fruit, and serve with a side of mayo or sweet mustard and some sliced pickles.

Shopping Note: Red currant jelly is widely available at supermarkets. Strawberry or mixed berry jelly make good substitutes.

 

Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of  Recipes Every Man Should KnowHow to Make Easter Pizza Chena (Pizza Gaina).

Comments have been closed for this piece.

 

restaurant news

Bloodroot Restaurant
New England
by Michael Tucker

bloodrootladiesRestaurants aren’t supposed to be real. Real you can get at home. Restaurants are for fantasy of one kind or another. A shot-and-beer bar with sawdust on the floor can fulfill a fantasy or bolster...

Read more...
Dr. Cabbage Patch
Los Angeles
by Maia Harari

ImageHeadaches are the worst. And if you don't catch them right when they start, they're hard to cure. I've had one for four days. My mom told me to drink lemonade.

Lemonade?

I've taken naps, sat in...

Read more...
Melisse
Los Angeles
by Jo Stougaard

melisse.jpg My first taste of Chef Josiah Citrin’s cooking was at the James Beard “Chefs and Champagne” event in May. Melisse served a Spring Veal with Anson Mills Polenta, Morel Essence and Red Wine Jus. I...

Read more...
Appetizers as a Meal
Mid-West
by Sue Doeden

altHave you noticed how easy it is to make a meal of just appetizers at a restaurant? On a trip to the Twin Cities last week, my husband and I paid our first visit to 112 Eatery. Located in the...

Read more...