Who Sells Monte Cristo Sandwiches Near Me?

What restaurant serves Monte Cristo?

  • Steuben’s. Food Wine: A reimagined version of the classic American chrome-and-comfort-food diner,Steuben’s serves bacon-infused-vodka Bloody Marys as well as Monte Cristos and fries.
  • Interstate Kitchen Bar. Rachel Ridings: Try the monte cristo.
  • Sam’s No.
  • Le Peep.
  • Breakfast Inn.
  • Mangiamo Pronto.
  • Annie’s Cafe Bar.
  • Racines.
  • McCoy’s Restaurant.

What is another name for a Monte Cristo sandwich?

From the 1930s to the 1960s, American cookbooks had recipes for this sandwich under such names as ” French sandwich “, “toasted ham sandwich”, and “French toasted cheese sandwich”.

Is there a sandwich called a Monte Cristo?

The traditional Monte Cristo sandwich is made from deli ham and Swiss cheese. The entire sandwich is then lightly dipped in egg batter and grilled. American’s have taken the grilling a wee bit further and often deep fry the sandwich once assembled, secured with toothpicks, and battered.

Why is it called a Monte Cristo sandwich?

Most food historians agree that the Monte Cristo originated in France as a simplified version of the Croque-Monsieur or Croque Madame sandwich.

What is a Monte Cristo sandwich made of?

A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.

Is Croque Monsieur same as Monte Cristo?

Croque Monsieur is a hot sandwich made with French ham, Gruyere cheese, and occasionally béchamel sauce. Monte Cristo is actually a variation of Croque Monsieur. Additionally to the original recipe, a Monte Cristo sandwich is dipped in egg, pan-fried or deep-fried, then served with a dusting of powdered sugar.

Why does Monte Cristo have powdered sugar?

A really good Monte Cristo Sandwich will then be dusted with powdered sugar to offset the bolder and saltier flavors of the ham and cheese. It will usually have a little dollop of strawberry jam on the side, making it all the more decadent to eat!

What happened at Monte Cristo?

The Monte Cristo Homestead was once grand and new. But it has fallen into ruin after decades of neglect. Vandals stripped lead from the roof and broke all the windows. Squatters pulled up floorboards and burned them in the fireplace.

Was the Count of Monte Cristo a true story?

THE PREMISE WAS INSPIRED BY A REAL LIFE STORY OF A VENGEFUL SHOEMAKER. Dumas’ appetite for action-packed tales led him to the 1838 publication Memoirs from the Archives of Paris Police, a collection of true crime stories arranged by author Jacques Peuchet.

How much is the Monte Cristo sandwich at Disneyland?

Monte Cristo Sandwich – $21.00. This Disneyland classic, as always, is amazing. The pommes frites are cooked perfectly, golden brown with a hint of parmesan, garlic, and parsley.

How do you heat up a Monte Cristo sandwich?

Microwave: Monte Cristo sandwiches reheat fairly well in the microwave. To reheat, transfer to a microwave safe plate and microwave for 20-30 seconds. Stove: Melt some butter in a skillet over medium heat and cook for a couple minutes or until warmed to your liking, flipping the sandwich halfway.

How many calories are in a Monte Cristo sandwich?

Monte Cristo Sandwich (1 serving) contains 61g total carbs, 59g net carbs, 23g fat, 38g protein, and 690 calories.

The 15 Best Places for Monte Cristo Sandwiches in Chicago

7.73042 N Broadway St (at W Barry Ave), Chicago, ILD 1.Stella’s Diner7.73042 N Broadway St (at W Barry Ave), Chicago, ILD iner Lake View East 69 tips and reviews iner Lake View East 69 tips and reviews The Count of Monte Cristo. That is all there is to it! This location is fantastic! Jeff Meade: All right, brunch has been completed. With a side of hollandaise sauce, it’s the perfect meal. Wow! Luke Passow: I’d want to thank you for your time. It’s just incredible! The waitstaff was quite pleasant.

Portion sizes are enormous!

This is especially true if you’re looking for something a little more nutritious.

Philip Schwartz: Don’t skip out on the ham off the bone.

  1. Paul Boidy: Egg white omelettes, french breakfast, crepes, turkey burger, and monte cristo are some of the dishes on the menu.
  2. Thomas Holland (G.
  3. Unlimited cups of coffee:) Keri:Awesome.
  4. Cozy, pleasant, and delicious.
  5. Chyna C: Keep things as basic as possible.
  6. So it’s a win-win situation here.
  7. The Lake View East Vegetarian & Vegan Restaurant has 206 recommendations and reviews.

Leanne Vanderbyl (Leanne Vanderbyl): Some of the greatest vegan meals in the United States may be found here.

Emily McNish recommends that you try the raw vegan cheesecake.

Alexander’s8.46158 N Clark St (at W Granville Ave), Chicago, ILD (International Location Database).

Parking is available in the rear, and the proprietor is always on hand to inquire about your well-being.

The meal was wonderful and the service was superb.

Oscretta Robinson has a pleasant and welcoming ambiance, and the BACON pieces are thick and large!

A quick yet well-prepared breakfast with more healthy alternatives is available at this neighborhood diner, according to Sarah Hensel.

They feature a children’s menu, crayons, coloring pages, and can handle large groups of people!

In addition, it is quite LGBT friendly.

Symone Rae’ Lewis (born Symone Rae’ Lewis): This morning, I had breakfast at this location.

In addition, the prices are reasonable.

Bob Lalonde: I’m Bob Lalonde.

TaraShaun Cain’s Greek Chicken Breast and Greek Potatoes are a favorite of hers.

Adam Rowe (interviewer): WOW!

I had forgotten my wallet (I know, I’m a complete moron), and the staff told me to just come back the next day and pay us.

RoGina Williams-Montgomery (RoGina Williams-Montgomery): Breakfast is the best since it is inexpensive and has generous amounts.

Mike Couillard (Mike Couillard): Take your pick from any of the breakfast skillets.

Bobby Vydra (Bobby Vydra): Given the abundance of choices available, every meal will be a unique culinary experience.

Trish Berry (interviewer): Get some cream of chicken soup on Sunday if you want it.

Breakfast Spot: Elly’s Pancake House, located at 815050 N Cumberland Ave (between Foster Ave and Argyle St), Norridge, Illinois.

We had the steak skillet for dinner and shared it amongst ourselves.

Angie Frangias (Angie Frangias): I’ve just had a delicious burger, and I’m completely filled!

PUDDS SAFTHA:OMELETTE’S ARE VERY DELICIOUS!

A few of the greatest French toast in the city, according to Patrick Labadie.

Amanda D: There’s a complete bar available!

The menu is extensive, the prices are reasonable, and the service is excellent.

Take a listen to it!

🙂 Michael Dorsey (Michael Dorsey): This is a fun place to have a drink.

Fans of the Chicago Cubs are invited!

Wrigleyville’s greatest bar, if not the best in the entire city.

Don’t instruct the bartender how to execute his or her job, says Juan Bermudez. They don’t show up at your place of employment and smack the dick out of your mouth.

The Cheesecake Factory

Purchase an electronic gift card

Try our newest flavor – Coconut Cream Pie Cheesecake!

View the Brunch & Dinner Menu

Join our team!

“Yes, you are correct. Discontinued. It’s no longer there. Currently, there is no Monte Cristo sandwich available in any of the Orlando theme parks, at least not at the time of this writing. The Monte Cristo is widely considered to be the finest sandwich to ever touch Main Street USA. Disney discontinued this experience in the early 2000s, reserving it exclusively for their California theme park, Disneyland.” May of this year

.It’s back!

It wasn’t until I was 15 years old that I had my first taste of The Original Monte Cristo Sandwich. My family and I were on vacation in Orlando, Florida, and we were visiting Walt Disney World. Because Disney is usually packed and hot, hot, hot, we decided to take a break on Main Street USA to get out of the heat and have some food. This was, of course, back in the day when you didn’t need a reservation at any of the Disney restaurants. We all ordered the same thing: The Monte Cristo, which was the most enticing of the sandwiches on the menu.

Why hadn’t I discovered this earlier in my life?

Built tall like Cinderella’s castle with two kinds of cheese and scrumptious ham and turkey, dipped in batter and fried until the cheese is molten…sigh…I am dazed with foodie delight. This Monte Cristo recipe may just convince you to try an epic,albeit friedsandwich.

A homage to the French classic The Count of Monte Christoby Alexander Dumas, “Monte Cristo” is a musical production. As a result, the name of the sandwich alludes to its French origins. In general, food historians believe that the Monte Cristo sandwich is a variant of the French Croque Monsieur. In the typical Monte Cristo sandwich, deli ham and Swiss cheese are used to create the filling. After that, the entire sandwich is delicately coated in egg batter and fried till golden brown. Americans have taken the grilling process a step further and will frequently deep fry the sandwich once it has been formed, fastened with toothpicks, and battered.

  • It wasn’t long after that previous visit that anything happened.
  • The Monte Christo’s were removed from all of Disney’s theme parks in Orlando.
  • Complete and utter ruin.
  • A LARGE number of Disney bloggers expressed their displeasure over the sandwich’s departure.
  • What now, is there anywhere I can buy a real Monte Cristo sandwich, at the very least near me?
  • After all, it was the finest thing that had happened to Disney World since the arrival of its chief mouse!

Monte Cristo Sandwiches are deep fried triangles of love.

My complete family took a trip to Disney World for Christmas last year, just a few days before the birth of my son. Currently, I work as a writer for Disney’s Vacation Club. I am frequently tasked with investigating new or upgraded venues in and around the parks. I leaped at the chance to stay in Disney’s newest hotel, The Riviera, because we were all adults on this vacation, and the option to do so presented itself. I’d heard that Riviera was going to be aimed at adults, so I was looking forward to it.

  • They did a fantastic job.
  • What it lacks is what I like to describe to as “the hustle and bustle of Disneyland.” The figures, bright colors, and childish music are all tailored for children of a certain age.
  • We remained for a whole week at the conclusion of the calendar year 2019.
  • Christmas morning, we had a live character breakfast on the roof top restaurant, Topolino’s, which overlooks the city.

It’s funny, but I ended up ordering a Croque Monsieur, which is often considered to be the genesis of the Monte Cristo sandwich. But, as I was about to discover, the best had yet to come.

The early morning character breakfast at Topolino’s Restaurant atop WDWs Riviera Hotel was SPECTACULAR! The food was rich and delicious and there was soooo much of it. We enjoyed every moment of our experience at Topolino’s, and I HIGHLY recommend it. Riviera Hotel is just a Skyliner-ride away from Epcot and Hollywood Studios, and Disney’s Art of Animation, Pop Century, All Star Music, and All Star Sports resorts.

One afternoon, my mother and I went to Epcot. The new Disney Skyliner is only a short walk away from the hotel, and it can be reached in less than five minutes. It transports you from the Hotel Riviera to Epcot, where you will find yourself at the foot of the United Kingdom. It was quite hot and packed. We were almost to The American Adventure when we crossed over to the World Showcase. After we boarded the Skyliner to return home, we decided to spend a little more time at the Hotel Riviera. I’m really pleased we went through with it.

Where Can I Get A Monte Cristo Sandwich?

A small restaurant and bar were located outside and around the back of the hotel, near the pool. Riva is a bar in the heart of the city. It was accessible from the outside through what appeared to be large garage doors. This was done in order for guests to get the most out of the outdoor pool area. As we climbed the bar stools, it was a welcome and chilly cool-down nook for us to relax in. I took a look at the cocktail menu and decided to order one. Edwynn, our incredible host, provided Mom and me with a couple of potent cocktails to get us started.

I recognized the words, but my brain wasn’t quite ready to comprehend what I was seeing.

If you happen to be in California and have the opportunity to visit Disneyland, the Blue Bayou Restaurant is still open.

Of all the eateries in all of the Disney Orlando parks, Bar Riva has the Monte Cristo!And it is EXACTLY the way I remember it.

The flavors of Monte Cristo sandwiches tend to differ from one chef to the next. The traditional components of the sandwich, on the other hand, have not changed. Three thick slices of delectable Brioche bread, one of which is topped with ham and American cheese from the pub. After that, the center slice of bread is placed on top. To it, smoked turkey and Swiss cheese are added, and the sandwich is finished with the final slice of bread. Having been fastened with toothpicks, the sandwich is chopped on the diagonal and then battered and deep-fried in an egg batter.

  1. This sandwich recipe made in an air fryer is something I’ve heard about.
  2. There’s also a baked Monte Cristo sandwich available on some menus.
  3. Going old school, I’ll just use melted cheese as the mortar in this recipe.
  4. When it comes to serving Monte Cristo sandwiches, I am frequently asked what to accompany them with.

In order to be considered authentic, the Monte Cristo must be served with a side of red raspberry jam and lavishly coated with powdered sugar. Those of you who are familiar with this sandwich, I’m sure your mouth is watering right now. Huh? See!

Do you think Disney’s main Mouse is jealous yet?

So, where had this sandwich been hiding for the past twenty years or so? Disneyland was not about to give up on its Monte Cristo sandwich because of its widespread appeal. The approach has been adopted by a few of east coast eateries. One such retailer, Bennigan’s, took advantage of the opportunity and did so effectively until the chain went out of business. Bennigan’s version of the Monte Carlo was also rather impressive. And it was around this time that I began looking for recipes for Monte Cristo sandwiches on the internet.

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I believe I have it fairly well figured out, but you should make up your own mind.

Despite the fact that it appeared to be little more than a grilled cheese sandwich with leftover ham, I wolfed down the meal.

For me, it’s the “go Disney World or go broke Monte Cristo.”

How To Make A Monte Cristo Sandwich

Although the preparation of the Monte Cristo sandwich appears to be time-consuming, it is actually rather simple. A quick and simple supper that can be put together in under 30 minutes with a little forethought is this one. I’m confident that this remarkable sandwich will leave your taste senses begging for more! For the first time, I’ve included the whole process for cooking the sandwich in the instructions. Yes, I’ve heard from a sufficient number of followers who are familiar with the Monte Cristo.

  1. Your emails persuaded me to make changes to my recipe.
  2. Contrary to popular misconception, cooking this sandwich does not cause the bread to absorb any of the oil that has been used.
  3. In this manner, the batter cooks in an instant, forming a barrier between the sandwich and the hot oil.
  4. After that, I cut each triangle in half twice more and dusted with powdered sugar.

The Original Monte Cristo Sandwich

  • One of the most enticing of lunches is this delectable and surprisingly light-fried ham, turkey, and cheese triple decker sandwich, which is made of ham, turkey, and cheese. Preparation time: 20 minutes Preparation time: 15 minutes Time allotted: 35 minutes The Main Course is the first course in the sequence. Cuisine:American Keywords:croque monsieur, Disneyland monte cristo, ham, Monte Cristo, monte cristo sandwich, sandwich, turkey, turkey monte cristo sandwich Servings:4sandwiches Calories:1168kcal Sandwiches are $1.02 per sandwich. Do you prefer a larger or smaller portion size? Navigate to your desired serving size and adjust the bar until you have the amount of serves you choose. Easy
  • Cooking equipment: large Dutch oven or other deep cast iron pot for frying
  • Long toothpicks or bamboo skewers that have been chopped to suit the sandwich
  • Kitchen tongs
  • Rack to chill sandwiches on after they have been fried.

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe onNot Entirely Average? Hover over the serving size (highlighted in blue, it says 4 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This “calculator” allows you to play until you get the number of servings you want.Easy.

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups water
  • 1 big egg softly beat

for the sandwiches

  • 6 to 8 cups vegetable or canola oil for frying
  • 8ounces smoked turkey breast slices
  • 4ounces Swiss cheese
  • 8ounces sliced tavern ham
  • 4ounce American cheese
  • 12 pieces thick-sliced Brioche bread or other Texas toast sized bread
  • **4 to 6 cups vegetable or canola oil for frying** It depends depend on the size of the pot you choose, but you should have enough oil to cover the bottom of the pot by 4 to 6 inches
  • Jam made from red raspberry or blackberry berries to be served Room temperature is recommended for this. powdered sugar to be used for dusting

The Method

  • Prepare a wire cooling rack by draping a double layer of paper toweling over the rack and placing it in the refrigerator. Set away
  • In a large mixing basin, stir together the flour, salt, and baking powder
  • Set aside again. In a separate dish, whisk together the gently beaten egg and the water until the egg is well combined. Add to the flour mixture and well blend. Remove from consideration
  • To assemble the sandwiches, start by arranging four pieces of bread on a baking sheet. Top the bread with 2 ounces of each of the meats and 1 ounce of each of the cheeses, alternating between them. It doesn’t matter what sequence things happen in. Place a second slice of bread on top of each serving. Repeat the process, putting the remaining 2 ounces of meat and 1 ounce of cheese on top of the second slice of bread this time. Finish with a third slice of bread and cut each sandwich in half on the diagonal to make two sandwiches. At least two long toothpicks or modified bamboo skewers should be used to secure each side
  • The oil in a big Dutch oven should be heated to 360 degrees, with a candy thermometer to ensure the right temperature
  • Dip each sandwich (two halves at a time) into the egg batter, making sure to coat both sides thoroughly. Fry the chicken in the oil until it is golden brown on both sides. This procedure will take several minutes on either side of the table. Please do not overcrowd the sandwiches. Using tongs, transfer each half to the wire cooling rack that has been prepared. Repeat the process, one sandwich at a time, until all of the halves have been fried up. Remove the toothpicks and cut each half in half again to make two halves total. You should now have four triangles. Assemble the triangles on the plates by overlapping them. Decorate with powdered sugar generously and serve with a side of red raspberry or blackberry jam

One serving contains 1168 calories, 89 grams of carbohydrates, 53 grams of protein, 67 grams of fat, 39 grams of saturated fat, 344 milligrams of cholesterol, 2693 milligrams of sodium, 571 milligrams of potassium, 1 gram of fiber, 2 grams of sugar, 1471 international units of vitamin A, 780 milligrams of calcium, and 5 milligrams of iron. Please keep in mind that the nutritional information provided above is approximate and is intended to serve merely as a guideline.

Sandwiches

SandwichesJennifer Gamble’s Sandwiches 2019-09-12T 14:48:25-05:00 Homestyle French fries seasoned with sea salt are served alongside the entree.

For an extra charge, you can get a side Caesar or garden salad, or a crock of soup.

World Famous Monte Cristo

Tender ham, roasted turkey, Swiss and American cheeses are sandwiched between layers of honey wheat bread. Powdered sugar is sprinkled on top of batter-dipped, lightly cooked chicken tenders. Served with a dipping sauce made from red raspberry preserves.

Bennigan’s Club™

Honey wheat bread that has been toasted and seasoned with basil mayonnaise that has been freshly produced. Tender ham, roasted turkey, bacon, tomato, shredded lettuce, Swiss and Cheddar cheeses are layered between two layers of bread.

Kilkenny’s Country Chicken Wrap

Chipotle chicken tenders, lettuce, tomatoes, Colby cheese, and bacon are wrapped in a flour tortilla and served with honey Dijon dressing for a smokey flavor. Try it with grilled chicken breasts for a delicious meal!

The Original Irish Dip

On a toasted garlic bun, a layer of caramelized onions is layered on top of a succulent roast beef. Bennigan’s au jus and sour cream horseradish sauce are served on the side.

Turkey O’Toole™

On a toasted garlic bun, a layer of caramelized onions is layered on top of a tender roast beef. Bennigan’s au jus and a sour cream horseradish sauce are served on the side to complete the meal.

Grilled Chicken O’Toole

Blackened grilled chicken breast, bacon, melted Swiss cheese, and a smoky honey Dijon sauce combine to make a delicious sandwich. On a pretzel bread, of course.

The Classic Reuben

An all-time Irish favorite! On rye toast, sliced corned beef, sauerkraut, Swiss cheese, and 1000 Island dressing are served with 1000 Island dressing.

Bennigan’s Club™ with Soup or Salad

Bennigan’s Club with half a crock of soup or salad is a good deal (garden or Caesar).

World Famous Monte Cristo with Soup or Salad

One-half of a Monte Cristo sandwich, plus one-half a large pot of soup or a large salad (garden or Caesar).

New!Lina’s Crispy Chicken Sandwich

This crispy chicken sandwich is a show-stopper, no doubt about it! A soft chicken breast that has been hand-breaded and gently cooked to a beautiful brown is the star of this dish. Finish with spicy Sriracha aioli and a side of kick-up coleslaw dressed with Lina’s secret sweet and spicy sauce.” A word to the wise for our guests on the Coronavirus (COVID-19) READ ON FOR MORE INFORMATION

Monte Cristo Sandwich {Bennigan’s Copycat}

This sandwich is stacked high with ham, turkey, cheese, and three pieces of honey wheat bread that are coated in batter and deep-fried to a golden brown to create the Monte Cristo effect. Try my Cobb Salad Sandwich for another sandwich that is jam-packed with flavorful ingredients.

Monte Cristo Sandwich

If you’ve ever visited a Bennegins restaurant, you’ve almost certainly spotted, and maybe even tried, the ‘World Famous Monte Cristo Sandwich’ on the list of dishes on the menu. We used to have one in Minnesota that I really like, but it was regrettably closed down. It is a deep-fried sandwich that is stuffed with deli meat and battered and deep-fried. It is also served with a side of raspberry preserves for dipping purposes. Every mouthful has a combination of the sweetness of the batter and the protein found in the meat.

Monte Cristo Sandwich Ingredients

In this recipe, there are three steps: making the sandwich, making the batter, and making the dipping sauce (s). Sandwich: I like to make my sandwiches using honey wheat bread and thick-cut deli meat. Aside from that, I used both American and Swiss cheese in my recipe. You may certainly try preparing this sandwich using white bread or any other type of bread that you enjoy eating. A handmade batter, which may be used to coat the sandwich before it is fried, is available from me. You may, however, use a store-bought pancake batter, such as Krusteaz, if you like.

Depending on the batter you pick, your sandwich may be sweeter, thicker, or even crispier depending on your preference.

Raspberry preserves are a traditional dipping sauce for a Monte Cristo sandwich, and they are highly recommended. You might also use raspberry jam in this recipe. In addition, I like to have some honey mustard sauce on hand for dipping.

How to Make the Sandwich

The sandwich, which is a variant on the hot sandwich known as the ‘Croque Monsieur,’ must first be constructed and cooled before being dipped in batter and deep-fried in hot oil. The sandwiches will hold together better if they have been chilled before being placed in the hot oil. In the event that you are not planning on chilling them, make sure to secure the fillings with a toothpick before coating them with batter and deep-frying them. Begin by layering a piece of bread with three slices of turkey, one slice of Swiss cheese, another slice of bread with three slices of ham, one slice of American cheese, and one more slice of bread.

Continue this process with the remaining ingredients.

Following that, cut each sandwich in half diagonally to make a total of six servings.

Once again, chilling is essential to prevent the sandwiches from breaking apart after they are fried.

How to Make the Batter

Prepare the batter once the sandwiches have had a chance to sit and cool. To create the batter, combine the flour, baking powder, and salt in a large mixing bowl. In a separate dish, whisk together the water and the egg until well combined. Pour the wet mixture into the dry ingredients, whisking constantly, until the batter is smooth and well combined. While you’re heating the oil, put it aside. As an alternative to this batter, pancake batter can be used as the coating for the sandwich. Using both the published recipe and Krusteaz pancake batter, we tried the sandwich, and we were pleasantly surprised by the sweetness that the pancake batter added to each mouthful.

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Frying Monte Cristo Sandwich

Once the batter has been prepared, it is time to cover the cold sandwiches with it and fry them in heated oil until they are golden brown and ready to be consumed! Ensure that each sandwich has enough oil to be completely covered. Preheat the oven to 325°F-350°F on a medium heat setting until the temperature reaches this range. As you can see in the photo above, do not let the oil to heat up over 350°F; if it does, the sandwich will brown too rapidly and will not melt the cheese or heat up the meat, as you can see in the picture below.

  • To begin, use your hands to dip the sandwich into the batter until it is completely covered.
  • You may need to hold the sandwich down or turn it in order to get the whole sandwich cooked.) If the sandwich does come apart while being fried in oil, remove it from the pan quickly to avoid a large amount of oil splattering on the surface.
  • Approximately 4 minutes were required to color the pancake battered sandwich; the homemade batter will take a bit longer to brown (4-5 minutes).
  • Serve the sandwich with a side of raspberry preserves and/or honey mustard, and a sprinkle of confectioners’ sugar on top of the sandwich.

Make five more sandwich halves, checking the temperature of the oil between each sandwich before frying it in the oil. A side of fresh fruit or wedge salad should be served with the Monte Cristo.

Looking for More Hearty Sandwiches?

Chicken Caprese Patty Melt with Easy Double Decker French Onion Patty Melt Roasted Garlic Grilled Cheese Double Decker French Onion Patty Melt

Monte Cristo Sandwich

This sandwich is stacked high with ham, turkey, cheese, and three pieces of honey wheat bread that are coated in batter and deep-fried to a golden brown to create the Monte Cristo effect. Preparation time: 30 minutes Preparation time: 5 minutes Chill3hours 3 hours is the total time allotted. 35minutes Servings6Calories473kcal

Sandwich

  • 9 slices of sourdough bread
  • 9 slices of roasted turkey, deli meat – we prefer a thick cut
  • 9 slices of sourdough bread
  • 9 slices of 10 sliceshoney ham,deli meat (we favor the thick cut)
  • 9 sliceshoney ham,deli meat 3 pieces mild cheddar cheese
  • 3 slices Swiss cheese
  • 3 slices sour cream

Batter*

  • 14 cup confectioners’ sugar, 112 cups all-purpose flour, 1 teaspoon baking powder, 14 teaspoon salt, 113 cups water, 1 big egg, lightly beaten, vegetable oil for deep frying, and 1 teaspoon baking powder

Dipping Sauce

  • To serve with red raspberry preserves for dipping
  • Honey mustard (optional) to serve with the preserves

Sandwich

  1. Sandwiches should be assembled on a work surface. Create a sandwich by layering one piece of bread with three slices of turkey and one slice of Swiss cheese
  2. Then layer another slice of bread with three slices of ham
  3. Then layer a third and final slice of bread
  4. And finally layer a fourth slice of bread. Wrap the sandwich securely in plastic wrap and place it in the refrigerator for 2 to 3 hours to set the flavors (up to overnight). It is necessary to chill the sandwich in order for it to firm up and remain cohesive during the frying process.

Batter

  1. Prepare the batter* once the sandwiches have been chilled. In a large mixing basin, whisk together the flour, baking powder, and salt. Whisk to mix
  2. In a separate dish, whisk together the water and the egg until well combined. Mix well after adding the wet mixture to the dry combination. Continue to whisk until all of the components are well mixed and the batter is completely smooth. Place the container aside while you heat the oil.

Frying the Sandwiches

  1. Using a big saucepan, add about 2 inches (or more) of oil (enough to cover the sandwich) and cook over medium heat until the oil is hot. Heat the oil to a temperature of between 325 and 350 degrees Fahrenheit. Remove the plastic wrap from the cold sandwich and dip it into the batter with your hands, working with one half of the sandwich at a time. Then, using metal tongs, dip the sandwich into the hot oil until it is completely submerged. It may be necessary to hold the sandwich down while it is submerged in oil or flipped. Fry until the outside is golden brown (4-5 minutes with homemade batter or closer to 4 minutes with pancake batter). Remove from the oil and place on a plate lined with paper towels to allow the excess oil to drain. Repeat the procedure with the remaining half. Using confectioners’ sugar, delicately dust the fried sandwich with confectioners’ sugar before serving with a side of raspberry preserves for dipping.

*Alternatively, store-bought pancake batter, such as Krusteaz, can be used (the brand we tested). The varied batters might result in a sandwich that is sweeter, thicker, or crispier depending on the batter used.

Bennigans Monte Cristo Sandwich Recipe – Deep-fried.Food.com

Bennigan’s is known for making the best Monte Cristo sandwiches in town. This is a welcome change from the traditional toasted hamcheese.

NUTRITION INFO

Serving Size:1 (291) g Servings Per Recipe:3 AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT. PER SERVING percent AMT PERFORMANCE ON A DAILY BASIS 620 calories, 146 grams of fat (24 percent of total calories). 16.3 g (25 percent of total fat) 8.4 g42 percent of total fat is saturated fat.

The amount of dietary fiber is 7.4 g (29 percent).

DIRECTIONS

  • One piece of bread should be topped with turkey and Swiss cheese, while the other slice should be topped with ham and American cheese
  • Place the third slice in the middle and use toothpicks to hold the triple-decker sandwich together in the corners of the pan. Place the egg in a mixing dish, add the water, and whisk everything together. Combine the salt, sugar, flour, and baking powder in a mixing bowl. Using an electric mixer, smooth out the batter. Sandwiches should be dipped in batter and properly covered on both sides and surfaces. Gently cook till golden brown, being careful not to burn. Remove the sandwich from the hot oil and set it on a paper towel when it has gone a warm gold color. Allow for a few minutes of cooling time before removing the tooth picks. Immediately before serving, cut the cake into fourths and sprinkle it with powder sugar. Serve with raspberry jam on the side.

RECIPE MADE WITH LOVE BY

“Bennigan’s creates the best Monte Cristo sandwiches in the business.” An excellent change from the typical toasted ham and cheese.”

recipes

What do you do when you can’t make up your mind whether to have a turkey or ham sandwich? To prepare a Monte Cristo Sandwich, combine the two ingredients. It’s the greatest of all worlds: sweet, salty, cheesy, and buttery all at the same time. This decadent dish combines ham, turkey, and Swiss cheese with custard-soaked bread, which is then pan-fried till golden brown. This Monte Cristo is the ultimate comfort meal, and it’s perfect for breakfast, brunch, lunch, or supper. It’s served with powdered sugar and jelly for dipping.

Making this dish using leftovers is one of my family’s favorite things to do with them.

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As is usually the case, any advice and comments presented are just my own opinions.

What is a Monte Cristo?

The Monte Cristo sandwich is a mix between a grilled cheese sandwich with meat and French toast, and it’s delicious. This sandwich is perfect for those who want a sweet and savory combination. When I went looking for the sandwich’s roots, I discovered that they are up for discussion. In many circles, it is believed to have been developed as a riff on the famed FrenchCroque Monsieur, which gained widespread favor in Southern California restaurants throughout the 1950s. An early recipe can be found in the first edition of the Brown Derby Cookbook (Doubleday,1949).

Recipes differ depending on the locale and the cook.

The prepared sandwich is then dipped into an egg batter or custard before being pan fried or deep fried till golden brown and crispy.

A dusting of powdered sugar is frequently sprinkled on top of warm Monte Cristo sandwiches, which are served with jam or jelly on the side for dipping.

Would you like to learn more about the history of this delectable sandwich? Check out the Monte Cristo recipe item on Food Timeline for more information.

What Goes In a Monte Cristo Sandwich

My Monte Cristo recipe, like the one in the Brown Derby Cookbook, is essentially a triple-decker sandwich. The ingredients I use to prepare it are as follows:

  • Bread. My favorite breads are substantial farmhouse-style white bread or day-old brioche or challah, all of which are cut 1/2 inch thick. In this dish, which includes sliced ham and turkey, light white breads tend to come apart too readily. The ham from your holiday dinner (such as my Honey Mustard Glazed Ham) or deli meat can be used in this recipe. We get Black Forest or Virginia ham and roasted turkey (without strong herbs or spices) from the deli, as well as Swiss or Swiss-style cheese from the supermarket. Gruyère, Emmental, and Jarlsberg are among the cheeses we frequently utilize from our deli’s “imported Swiss” selection. If you have extra Swiss from the cheese board, you may use it in your sandwich, either shredded or thinly sliced
  • Unsalted butter is also a good choice. I like European-style butters in this country, such asKerrygold or Plugra, because of their rich flavor and the gorgeous way they brown the bread when baked in the oven. Dijon mustard will be put onto the bread and melted in a frying pan before being used for cooking. One of the bread pieces is coated with a thin coating of Dijon mustard, which is a slight variation from the traditional method. My favorite jams, jellies, and preserves are made by Maille and Edmond Fallot. The typical Monte Cristo filling is sweet-tartred currant jelly, although other jams and preserves, such as raspberry, can be used in its place as well. As with the classicBrown Derbyrecipe, you’ll offer the jelly on the side so that guests may dip their biscuits into it. As an additional touch of sweetness to the sandwich itself, I like to spread a bit on one of the bread slices before cutting it in half. Custard in the manner of French toast is made using milk, eggs, and nutmeg. To make my ice cream, I prefer to use whole or 2 percent milk, a pinch of freshly grated nutmeg (which is not typical, but wonderful), and vegetable oil. Powdered sugar is used in conjunction with butter to pan-fry the sandwich. To use as a dusting agent

Notes on Slicing the Ham and Turkey

If you’re using leftover turkey andhamthat you’ve cooked yourself, slice the meat thinly for even cooking. Thick-cut meats will make it more difficult to cook the sandwich through at the same rate as the bread browns. When buying deli meat, ask for the ham and turkey to be cut “thin” or “medium” on the slicer. I prefer not to use “shaved” or “chipped” meats (the deli names for exceedingly thin cuts, depending on where you reside) (the deli terms for extremely thin cuts, depending on where you live).

How to Make a Monte Cristo Sandwich

Preparing a Monte Cristo is as simple as making a grilled cheese sandwich or French toast, but following a few simple assembly guidelines will ensure that your sandwiches are dependably wonderful every time.

Assembling the Sandwich

Because you’re assembling a triple decker sandwich, you’ll need three slices of bread total. Lightly butter one side of the first two slices and both sides of the third (middle) slice before assembling the sandwich. Then, on one of the unbuttered sides of the bread, put a thin coating of Dijon on one side, and jam on the other. You have the option of either trimming the crusts off your bread or leaving them on whole. The crusts of most brioche and challah breads are soft enough that they do not detract from the texture of the fried sandwich when it is served warm.

  • If you’re using a loaf of bread with a particularly thick or crusty outside, you might want to think about cutting the sandwich.
  • As it melts, it will aid in the preservation of the sandwich as it cooks in the pan.
  • Finish the sandwich with the last slice of bread, jam-side down, and place it on the plate.
  • This aids in the gentle compression of the layers prior to frying.
  • Creating a barrier between the bread and the egg mixture will help it to absorb exactly the proper quantity of liquid.
See also:  How Many Sandwiches From A Pound Of Pulled Pork?

Frying and Serving the Sandwich

Some Monte Cristo sandwich recipes call for deep frying (such as the kind served at Disneyland), but I prefer them pan-fried instead (as in the Brown Derby recipe). On the stovetop, I cook my Monte Cristos in a seasonedcast iron skillet or on my propaneBlackstone griddle, depending on the weather. In terms of heat conductivity, both cast iron and the freestanding griddle are excellent choices for frying a flawlessly golden sandwich. If you like, you may cook on a nonstick skillet, stovetop griddle, or electric griddle of your choice.

It will take 3-4 minutes per side for the bread to toast and for the sandwich to cook through completely on the grill.

Then, just sprinkle them with powdered sugar, cut them in half, and serve them with a small dish of warmed jam, jelly, or preserves on the side as an accompaniment.

Depending on how you want to enjoy your sandwich, you may either sprinkle the jelly on top or dunk your sandwich into the bowl with each mouthful. And if it doesn’t qualify as the ultimate sweet and savory bite, I’m not sure what does.

More Ways to Use Leftover Turkey or Ham

  • Among the dishes are Split Pea Soup with Ham, Turkey Tetrazzini, Creamy Turkey Wild Rice Soup, Turkey and Brie Croissant Panini, Ham and Cheese Puff Pastry Slab Pie, and Turkey and Brie Croissant Panini.

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  • 3 slices of farmhouse white sandwich bread, brioche, or challah (approximately 1/2-inch thick slices)
  • 2-1/2 tablespoons unsalted butter, divided (I prefer European-style butter, such as Kerrygold or Plugra)
  • 1 teaspoon Dijon mustard
  • 1/4 cup currant jelly or seedless raspberry jam, plus 1 teaspoon, divided
  • 3 slices of farmhouse white sandwich bread, brioche, or challah (approximately 1/2-inch thick slices)
  • 3 slices of farmhouse white a big egg, 1 tablespoon milk, a sprinkle of kosher salt, a pinch of powdered nutmeg, 1/2 tablespoon vegetable oil, confectioner’s sugar for dusting
  • 2 slices Swiss cheese or shredded Gruyere (2 ounces)
  • 2 slices ham (2 ounces)
  • 2 slices turkey (2 ounces)
  • 1 large egg
  • Soften 1 tablespoon of butter, spread on one side of two pieces of bread and both sides of the third slice of bread, then bake for 20 minutes at 350 degrees. Distribute 1 teaspoon Dijon mustard on the unbuttered side of one piece of bread, followed by 1 teaspoon jam or jelly on the unbuttered side of the last slice of bread. Sandwiches should be assembled in the following order: a piece of Swiss/Gruyere on top of the Dijon, then the ham, another slice of thoroughly buttered bread, the turkey, another slice of Swiss/Gruyere, and the last slice of bread, jelly side down, to finish the sandwich off. If desired, trim the crusts. Wrap the sandwich loosely in plastic wrap and place it in a grill press or pan for 3-5 minutes to press down the ingredients. In a small bowl, mix together the egg, milk, salt, and nutmeg until well combined and smooth. Sandwich should be dipped into the egg mixture until some of the liquid has absorbed into the bread but it is not crumbling apart
  • In a pan, heat the vegetable oil and the remaining butter until the butter is melted (I like to use cast iron). Cook the sandwich for 3-4 minutes per side, or until it is golden brown and the cheese has melted. Drain on paper towels after transferring to them. reheat the remaining jam or jelly in a small saucepan over low heat or in the microwave until warmed through Confectioner’s sugar should be sprinkled on the sandwich before it is sliced in half and served with jelly

1 382 kcal|111 g carbs|53 g protein|80 g fat (45 g saturated fat)|Cholesterol: 521 mg|Sodium: 1456 mg|Potassium: 445 mg|Sugar: 43 g vitamin A: 2160 IU vitamin C: 7.5 mg calcium 582 mg iron 3.1 mg Please keep in mind that our recipes were prepared using the customary measuring system in the United States and have not been tested for high altitude/elevation cooking and baking conditions. Holiday leftovers, leftover ham recipe, leftover turkey dish, monte cristo sandwich are some of the topics covered.

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In 2021, we revised it to include fresh photographs, a video, and further information on the recipe, among other things.

Monte Cristo sandwich – Wikipedia

Monte Cristo sandwich

Type Sandwich
Place of origin United States
Main ingredients Bread,ham,cheese(EmmentalorGruyère), egg orbatter
  • Monte Cristo sandwich from a cookbook
  • Monte Cristo sandwich from a video
  • Monte Cristo sandwich from a cookbook

It is a version of the Frenchcroque monsieur (‘Mister Crunchy’), which is an egg-dipped or batter-dipped ham and cheese sandwich that is pan-fried or deep-fried. Recipes for this sandwich appeared in American cookbooks from the 1930s through the 1960s under many titles, including “French sandwich,” “toasted ham sandwich,” and “French toasted cheese sandwich.” The Monte Cristo sandwich is said to have first been on the scene in Southern California in the 1960s and to have gained widespread appeal after the Blue Bayou Restaurant at Disneyland began selling it.

Description

The sandwich is often savory rather than sweet in most places. Traditionally, it is pan-fried after being completely dipped in beaten egg, however it can alternatively be deep-fried if desired. Sliced turkey may be included in regional variants. Depending on where you live in the contiguous United States, it may be served grilled, or it may be served as an open sandwich with merely the bread egg-dipped and the constructed sandwich cooked gently under a grill or under the broiler. Some restaurants provide a batter-dipped and deep-fried version of this dish.

See also

  • A cheese fantasy
  • A Croque Monsieur
  • New York City cuisine: French toast
  • Grilled cheese
  • A list of sandwiches, including the Reuben sandwich, Welsh rabbit, and French fries

References

Sandwiches, particularly those from the United States Are you tired of the same old grilled cheese sandwiches? This ham, turkey, and cheese Monte Cristo, made extra exceptional with our homemade Ciabatta Rolls, is a must-try dish.

Steps

  1. In a shallow dish large enough to accommodate each sandwich, whisk together the eggs. Assemble the sandwiches by spreading mustard on each cut side of the ciabatta, then placing the ham, turkey, and cheese on top of each other evenly among the sandwiches. Once all of the sandwiches have been constructed, press down on each one to compress the sandwich. A griddle should be heated at medium heat. Allow the butter to melt before adding the rest of the ingredients. Each sandwich should be dipped into the beaten egg and then flipped over to coat the entire sandwich with the egg. Griddle the sandwiches for 4 to 5 minutes on each side, pushing each down with a spatula, until the bread is golden brown and crisp and the cheese has melted
  2. Remove from heat.

Or, Try This

  • Traditionally, Monte Cristo sandwiches are served with a little sprinkling of powdered sugar after they have been baked, creating a delightful salty-sweet flavor contrast. Once the sandwiches have been prepared, drizzling or dipping them in honey or hot honey is a delicious addition. In addition, these sandwiches are fantastic when prepared in a panini press.

Monte Cristo Sandwiches – Nutrition and Food Safety

The 17th of September is designated as National Monte Cristo Day. What is the Monte Cristo sandwich, and how does it differ from other sandwiches? A Monte Cristo, in my opinion, is a grilled meat and cheese sandwich made using French toast as the bread. As with every sandwich, variations exist from one establishment or deli to another. However, the basic recipe is two slices of white bread topped with slices of Swiss cheese and ham (or turkey or chicken) and then coated in an egg and deep-fried in butter.

It is recommended that a typical Monte Cristo sandwich be served with an accompanying side of jam or jelly, into which you may dip your sandwich for the greatest Monte Cristo Sandwich experience possible.

The History of the Monte Cristo Sandwich When it comes to the Monte Cristo sandwich, it is a variation of the French dish Croque Monsieur, which is a grilled cheese sandwich consisting of Gruyere cheese and lean ham that is layered between two slices of crustless bread and fried in clarified butter before being cooked in a special grilling iron with two metal plates.

  1. The French Sandwich appeared in a number of American cookbooks between 1930 and 1960, going by a variety of titles, including French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich.
  2. It was available on the menus of the Blue Bayou and Tahitian Terrace restaurants, both of which are located at New Orleans Square in Disney World’s Disneyland Park.
  3. The sandwich is often savory rather than sweet in most places.
  4. While it is commonly served grilled in some parts of the United States, it is also served as an open sandwich with simply the bread battered and the constructed sandwich cooked gently under a grill or broiler in other parts.
  5. Ingredients for a Monte Cristo SandwichThe best Monte Cristo Sandwich always begins with the finest ingredients.
  6. You may always substitute sourdough, whole wheat, or another type of bread.
  7. Traditionally, deli-sliced ham and turkey are used to make the meats for the sandwiches.
  8. A variety of cheeses such as gouda, Muenster, mozzarella, provolone, or cheddar would be suitable.

The Monte Cristo sandwich is a delicious combination of sweet and salty flavors that will win over even the most skeptical of eaters! The flavors in this sandwich are bursting at the seams. Written by Vicki Hayman, MS, a nutrition and food safety educator at the University of Wyoming Extension

Blue Bayou Monte Cristo Sandwiches

Servings:4 Author:D23

Ingredients

  • 3 cups vegetable oil
  • Confectioners sugar
  • Blackberry preserves
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 8 slices egg bread sliced 1/2-inch thick
  • 8thin slices deli ham
  • 8thin slices deli turkey
  • 8thin slices Swiss cheese
  • 1 egg, 1 3/4 cups plus 2 tablespoons water

Instructions

  • Prepare a cooling rack by lining a cookie sheet or jellyroll pan with aluminum foil and setting it aside. Preheat the oven to 200 degrees Fahrenheit. In a mixing basin, whisk together the egg and water until well combined. Mix vigorously for 2 to 3 minutes, scraping down the sides of the basin, until the flour, salt, and baking powder are fully combined. Place one piece of cheese on one slice of bread, followed by two slices of ham, two slices of turkey, and another slice of cheese, arranging them so that they fill the bread equally. Place another piece of bread on top, then cut each sandwich in half diagonally to make two sandwiches total. In a 10-inch pan, heat the oil to a temperature between 365°F and 375°F. Half of the sandwich should be dipped into the batter, allowing excess to drain, and then placed very gently into the oil
  • Repeat the process with the second half of the sandwich. Coat each side with cooking spray and cook for 3 minutes each side or until golden brown. Place the cooked sandwich on the cookie sheet that has been prepared and keep it warm in the oven until ready to serve. Repeat the process with the remaining three sandwiches. Cook each sandwich one at a time, allowing the oil to reach the correct temperature in between each sandwich. Serve with blackberry preserves on the side and a sprinkle of confectioner’s sugar on top

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Email:[email protected] Educators in the field of extension: Shelley Balls may be reached at (307) 885-3132. Denise Smith may be reached at (307) 334-3534. Vicki Hayman may be reached at (307) 746-3531.

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The statutes of May 8 and June 30, 1914, issued in partnership with the United States Department of Agriculture, were intended to advance extension activity. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071. University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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