pom couscous

pom steak

A Super Sandwich: The Monte Cristo

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

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 KnowCookbook Review: Parents Need to Eat Too and The Encyclopedia of SandwichesCookbook Review: Parents Need to Eat Too.

Comments   

0 #1 foodlover 2012-04-16 17:46
by the way, the best monte cristo in the world is, don't laugh, at disneyland in the Blue Bayou, the restaurant adjacent to The Pirates of the Caribbean. me and my kids sometimes joke that we're going to drive to disneyland just for that sandwich.
Quote

Add comment


Security code
Refresh

Restaurant News

East Comes West at Chi Lin in West Hollywood
Los Angeles
by David Latt

chilin1Part of a growing trend to serve Chinese food with locavoire sourcing and an attention to healthy choices, Chi Lin off the Sunset Strip (9201 Sunset Blvd, West Hollywood CA 90069, 310/278-2068)...

Read more...
Prune, My Kinda Retro
New York
by Fredrica Duke

freddeny.jpgThe East Village is, was and always will be my hood in the big apple. Sure, I now stay on the Upper West Side and much to the dismay of my husband, I gravitate downtown. He will often say...

Read more...
Jessica and the Chocolate Factory
Los Angeles
by Jessica Harper

ChocolateOreos 2662I went into Edelweiss Chocolates in Beverly Hills, not to buy chocolates but to buy their white Jordan almonds which I always keep handy in a silver sugar bowl.

“That’s it?” the lady behind the...

Read more...
France via Palm Beach at Pistache
Florida
by Nancy Ellison

pistacheoutside.jpgThere used to be wonderful French bistros in my neighborhood in New York City, but one by one they are disappearing, leaving me drowning in pasta sauce and nearly Moules Mariniere deprived! But,...

Read more...