On Nov 19, 9:55*am, "jmcquown" > wrote:
> "Michel Boucher" > wrote in message
>
> ...
>
>
>
> > "jmcquown" > wrote in
> :
>
> >> So, if you've everhador were going to make a Monte Cristo
> >> sandwich, how would you go about it? *No googling *If>> you've everhadone you'll know it!
>
> > In my experience, and I do stress it is my experience and I make no
> > claim for special knowledge, it's a croque-monsieur with a slice of
> > turkey added.
>
> > Having said that, I checked and the slice of turkey is apparently a
> > "regional" variation, in my case the region of southern New
> > Brunswick, the city of Saint John to be precise. *It was what I ate
> > a few times at the Delta hotel there, back 30 some years ago when I>hadto travel to Saint John to spend time with my infant daughter.
>
> > I have nothadit since. *I have not seen it on menus since.
>
> > --
>
> Ah, yes, the croque-monsieur with turkey. *Except it's not quite that. *The
> Monte Cristo is a rare item on menus, to be sure. *I haven't seen it on a
> menu in about 20 years. *The distinction between croque-monsieur is it's ham
> and turkey with swiss cheese, battered and deep fried. *Then sprinkled
> lightly with powdered sugar and served with strawberry jam. *(It should
> probably only be eaten once every twenty years.) *These people have managed
> to *******ize it into a ham sandwich with harvarti served on toasted
> brioche. *Sorry, people, that is *not* a Monte Cristo!
>
> Jill

I've never had it deep fried. I wouldn't want it that way.