Comments on: Monte Cristo Sandwich

By: Marc Matsumoto

Marc Matsumoto — Sat, 21 Jan 2023 03:15:43 +0000

In reply to Kathy Stroup. Will try and do this more going forward. I have so many recipes I often forget I even had some of these older ones🤣 Absolutely LOVE the idea of PB Bacon and maple syrup. I used to "accidentally" spill syrup on my bacon and loved eating it with my pancakes/french toast.

By: Kathy Stroup

Kathy Stroup — Fri, 20 Jan 2023 21:36:01 +0000

You did something that I absolutely love: You linked one of your older gems in a new post! I hadn't discovered this one yet. I really didn't know anything about a Monte Cristo except the name. Wow, that sounds deliciously weird!
We always made French toast when we were kids. My brothers liked to make sandwiches with peanut butter, bacon, and maple syrup. We were left alone a lot!😅

By: Mark Hedtke

Mark Hedtke — Wed, 04 Nov 2015 16:22:00 +0000

Once again we visit one of my favs when it comes to eating. The Monte Cristo sandwich actually may be a misnomer because it is difficult to hold in your hand if you make it the way I do. I like to use plain old white bread, usually a whole loaf. The major difference is that I make the french toast first the day before for breakfast and I mean a lot of it, the way french toast should be made, bread double soaked both sides, not just dipped in egg batter, that is made with milk, hand mixed with beaten up eggs and a small amount of crystal sugar. Place each piece into a hot frying pan turning once so that each piece is lightly browned on each side. Then remove from pan making a couple pieces at a time until you have your fill for breakfast. Smother with real maple syrup. Cook the rest of the french toast a couple pieces at a time and set those aside on plates to be refried in a pan the next day for the Monte Cristos. Store in the refrigerator. In the case of the Monte Cristos, I place two pieces of french toast back into the frying pan and once I have reheated those face side down, I turn each piece of french toast. To those slices I then add Swiss Cheese, to each piece putting a couple of pieces of cooked beef on one piece of french toast and a couple of pieces of turkey on the other piece. Allow them to warm and then add a piece of turkey on each slice. By this time the cheese is melting and each side is ready to be plated one top of each other with the fixings put together and viola, a truly magnificent Monte Cristo of epic proportions!! .

By: Mark Hedtke

Mark Hedtke — Wed, 04 Nov 2015 16:19:00 +0000

Once again we visit one of my favs when it comes to eating. The Monte Cristo sandwich actually may be a misnomer because it is difficult to hold in your hand if you make it the way I do. I like to use plain old white bread, usually a whole loaf. The major difference is that I make the french toast first the day before for breakfast and I mean a lot of it, the way french toast should be made, bread double soaked both sides, not just dipped in egg batter, that is made with milk, hand mixed with beaten up eggs and a small amount of crystal sugar. Place each piece into a hot frying pan turning once so that each piece is lightly browned on each side. Then remove from pan making a couple pieces at a time until you have your fill for breakfast. Smother with real maple syrup. Cook the rest of the french toast a couple pieces at a time and set those aside on plates to be refried in a pan the next day for the Monte Cristos. In the case of the Monte Cristos, I place two pieces of french toast back into the frying pan and once I have reheated that face down side, I turn each piece of french toast. To those slices I then add Swiss Cheese to each piece putting a couple of pieces of cooked beef on one piece of french toast and a couple of pieces of turkey on the other piece. Allow them to warm and then add a piece of turkey on each slice. By this time the cheese is melting and each side is ready to be plated one top of each other with the fixings put together and viola, a truly magnificent Monte Cristo of epic proportions!! .

By: Grant McWilliams

Grant McWilliams — Thu, 14 May 2015 05:30:00 +0000

My first restaurant job in the 80s included making Monte Cristos. They were the only Monte Cristos I'd ever had so to this day they were the "original" (DisneyWorld be damned). I've tried other Monte Cristos and they're just French Toast sandwiches. What we used to do is make the sandwich with bread and the usual ingredients, dip the whole thing in batter and deep fry it. The first time I got a French Toast sandwich I nearly sent it back to the kitchen. I realized later that different people make them different ways and the entire creation is a fairly recent invention.

By: Marc Matsumoto

Marc Matsumoto — Wed, 22 Apr 2015 03:42:00 +0000

Hi Yogicfoodie, doubling is probably a bit too much, but this is one of those things where you don't need to be exact. So you could just use 1 and be a bit short or use 2 and have a bit too much. The only thing it will effect is how much the custard will set (i.e. the center of the french toast). Less = softer, more = harder.

By: Yogicfoodie

Yogicfoodie — Wed, 22 Apr 2015 00:27:00 +0000

Hi Marc,
I only have large eggs.... Should I just double the egg?

By: KB

KB — Thu, 09 Apr 2015 06:04:00 +0000

🙂 My favorite thing to eat at Disneyland is the Monte Cristo. Looking forward to trying this version at home.

By: Agustin Colon

Agustin Colon — Thu, 12 Dec 2013 10:02:00 +0000

I LOVE MONTECRISTO SANDWICH,I LIKE THIS VERSION,DELICIOUS

By: Andrew Bolduc

Andrew Bolduc — Tue, 30 Oct 2012 19:32:00 +0000

I prefer battered and fried. The way I achieve this is toothpicks and a thickened version of my pancake recipe. I like gruyere and a smoked ham, but less expensive is to make a two layer club sandwich ham and cheddar and turkey with Swiss pin it together with the toothpicks. Batter and deep fry to golden brown. You will have to turn it over in the fryer as it floats when done cut in half remove toothpicks and serve with either powdered sugar or a sweet jelly. I have made one recently to which Jenny and the kids looked at me as if I were a monster and would not even taste it. After the reaction I prepared myself a fried candy bar with the batter and bite size 3 musketeers.