How would you prepare one?

I ask because I have been forced to become a member of "the club" where I
live (long story, don't bother). Since I don't play golf or tennis or swim,
the only benefit seems to be I can dine at the club. There is a public web
site that lists the menus of the various dining rooms at the club. That
description seems to be correct for a Monte Cristo sandwich. The private
(members only) web site has the same menus, except on it the definition of a
Monte Cristo is vastly different from my experience. IOW, it isn't a Monte
Cristo!

So, if you've ever had or were going to make a Monte Cristo sandwich, how
would you go about it? No googling If you've ever had one you'll know
it!

Jill

"jmcquown" > wrote in
:

> So, if you've ever had or were going to make a Monte Cristo
> sandwich, how would you go about it? No googling If
> you've ever had one 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
had to travel to Saint John to spend time with my infant daughter.

I have not had it since. I have not seen it on menus since.

--

If this is going to be a Christian nation that doesn’t
help the poor, either we’ve got to pretend that Jesus
was just as selfish as we are, or we’ve got to acknowledge
that He commanded us to love the poor and serve the needy
without condition, and then admit that we just don’t
want to do it.

Stephen Colbert (via videcormeum)

On Nov 19, 8:49*am, "jmcquown" > wrote:
> How would you prepare one?
>
> I ask because I havebeenforced to become a member of"theclub" where I
> live (long story, don't bother). *Since I don't play golf or tennis or swim,
> the only benefit seems to be I can dine at the club. *There is a public web
> site that lists the menus of the various dining rooms at the club. *That
> description seems to be correct for a Monte Cristo sandwich. *The private
> (members only) web site has the same menus, except on it the definition of a
> Monte Cristo is vastly different from my experience. *IOW, it isn't a Monte
> Cristo!
>
> So, if you've everhador were going to make a Monte Cristo sandwich, howwould you go about it? *No googling *If you've everhadone you'll know
> it!
>
> Jill

Haven't made one in years. So...
Two slices french bread.
Ham
Swiss (Emmentaler) Cheese
(Some people put roast chicken breast on)
Put ham & cheese twixt the french bread
make a french toast type batter
dip whole sandwich in batter
fry in clarified (or plain) butter both sides
some people like raspberry preserve served with this

"Michel Boucher" > wrote in message
...
> "jmcquown" > wrote in
> :
>
>> So, if you've ever had or were going to make a Monte Cristo
>> sandwich, how would you go about it? No googling If
>> you've ever had one 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
> had to travel to Saint John to spend time with my infant daughter.
>
> I have not had it 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

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.

On 19/11/2011 8:49 AM, jmcquown wrote:
> How would you prepare one?
>
> I ask because I have been forced to become a member of "the club" where
> I live (long story, don't bother). Since I don't play golf or tennis or
> swim, the only benefit seems to be I can dine at the club. There is a
> public web site that lists the menus of the various dining rooms at the
> club. That description seems to be correct for a Monte Cristo sandwich.
> The private (members only) web site has the same menus, except on it the
> definition of a Monte Cristo is vastly different from my experience.
> IOW, it isn't a Monte Cristo!
>
> So, if you've ever had or were going to make a Monte Cristo sandwich,
> how would you go about it? No googling If you've ever had one you'll
> know it!
>


It has been along time since I had one, but it seems to me it was a ham
and cheese French toast.

"jmcquown" > wrote in message
...
>
> "Michel Boucher" > wrote in message
> ...
>> "jmcquown" > wrote in
>> :
>>
>>> So, if you've ever had or were going to make a Monte Cristo
>>> sandwich, how would you go about it? No googling If
>>> you've ever had one 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
>> had to travel to Saint John to spend time with my infant daughter.
>>
>> I have not had it 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

you should speak to the chef.

And I shudder to think what they would serve if osso buco was on the menu.

On 19/11/2011 9:55 AM, jmcquown wrote:
s, 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!


In that case, you could wash it down with a chocolate martini, because
that is not a martini. ;-)

jmcquown wrote:

<snip>

> 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

Yes, but it sounds a lot better than a Monte Cristo to me.

On Nov 19, 9:06*am, Dave Smith > wrote:
....
> In that case, you could wash it down with a chocolate martini, because
> that is not a martini. *;-)

Maybe not, but chocolate martinis sure are yummy! As opposed to real
martinis, which contain juniper berry juice! YUCK!!



John Kuthe...

On Sat, 19 Nov 2011 10:06:05 -0500, Dave Smith
> wrote:
....
>In that case, you could wash it down with a chocolate martini, because
>that is not a martini. ;-)

Maybe not, but chocolate martinins are YUMMY!!

As opposed to a "real martini", which has that crap they call gin in
it! Gin is only fit as a disinfectant or to clean paint brushes in.

John Kuthe...

"Dave Smith" > wrote in message
. com...
> On 19/11/2011 9:55 AM, jmcquown wrote:
> s, 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!
>
>
> In that case, you could wash it down with a chocolate martini, because
> that is not a martini. ;-)

ROFL! At least my annual dining minimum includes booze

Jill

"Janet" > wrote in message
...
> jmcquown wrote:
>
> <snip>
>
>> 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
>
> Yes, but it sounds a lot better than a Monte Cristo to me.
>
Oh, a true Monte Cristo is delicious! But as previously stated, you
probagbly should only have one once every 20 years or so

Jill

"A Moose in Love" > wrote in message


> On Nov 19, 8:49 am, "jmcquown" > wrote:
<cutting to chase>

>> So, if you've everhador were going to make a Monte Cristo sandwich,
>> howwould you go about it? No googling If you've everhadone
>> you'll
>> know it!

> Haven't made one in years. So...
> Two slices french bread.
> Ham
> Swiss (Emmentaler) Cheese
> (Some people put roast chicken breast on)
> Put ham & cheese twixt the french bread
> make a french toast type batter
> dip whole sandwich in batter
> fry in clarified (or plain) butter both sides
> some people like raspberry preserve served with this.

And some people consider it a "savory" and serve it with hollandaise
sauce.

Felice

"Pico Rico" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>>
>> "Michel Boucher" > wrote in message
>> ...
>>> "jmcquown" > wrote in
>>> :
>>>
>>>> So, if you've ever had or were going to make a Monte Cristo
>>>> sandwich, how would you go about it? No googling If
>>>> you've ever had one 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
>>> had to travel to Saint John to spend time with my infant daughter.
>>>
>>> I have not had it 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
>
> you should speak to the chef.
>
I will. Since they're forcing me to dine there (it's a use it or lose it
"benefit" of being a member of the club) I have every right to question
their chef.

> And I shudder to think what they would serve if osso buco was on the menu.
LOL! I'm pretty sure they don't serve osso buco I don't mind giving
chefs poetic license but there's another menu item that gives me pause.
Veal scallopini should be simple. Why does this guy want to add olives and
sun dried tomatoes? IMHO he's over-complicating (and possibly overwhelming)
the dish.

Jill

On Sat, 19 Nov 2011 09:55:46 -0500, "jmcquown" >
wrote:

>
>"Michel Boucher" > wrote in message
1...
>> "jmcquown" > wrote in
>> :
>>
>>> So, if you've ever had or were going to make a Monte Cristo
>>> sandwich, how would you go about it? No googling If
>>> you've ever had one 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
>> had to travel to Saint John to spend time with my infant daughter.
>>
>> I have not had it 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

It's been a long time, but I don't remember the powdered sugar and
strawberry erry jam.
Janet US

Janet Bostwick > wrote in
:

> It's been a long time, but I don't remember the powdered sugar
> and strawberry erry jam.

I have a feeling it wouldn't go with turkey. Cranberry jam, maybe.
It would appear to be a US regional variation ;-)

--

If this is going to be a Christian nation that doesn’t
help the poor, either we’ve got to pretend that Jesus
was just as selfish as we are, or we’ve got to acknowledge
that He commanded us to love the poor and serve the needy
without condition, and then admit that we just don’t
want to do it.

Stephen Colbert (via videcormeum)

On Nov 19, 11:56*am, Michel Boucher > wrote:
> Janet Bostwick > wrote :
>
> > It's been a long time, but I don't remember the powdered sugar
> > and strawberry erry jam.
>
> I have a feeling it wouldn't go with turkey. *Cranberry jam, maybe.
> It would appear to be a US regional variation ;-)
>

I've had a Monte Cristo and it was served with raspberry preserves.

"jmcquown" > wrote in message
...
>
> "Pico Rico" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>>
>>> "Michel Boucher" > wrote in message
>>> ...
>>>> "jmcquown" > wrote in
>>>> :
>>>>
>>>>> So, if you've ever had or were going to make a Monte Cristo
>>>>> sandwich, how would you go about it? No googling If
>>>>> you've ever had one 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
>>>> had to travel to Saint John to spend time with my infant daughter.
>>>>
>>>> I have not had it 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
>>
>> you should speak to the chef.
>>
> I will. Since they're forcing me to dine there (it's a use it or lose it
> "benefit" of being a member of the club) I have every right to question
> their chef.
>
>> And I shudder to think what they would serve if osso buco was on the
>> menu.
> LOL! I'm pretty sure they don't serve osso buco I don't mind giving
> chefs poetic license but there's another menu item that gives me pause.
> Veal scallopini should be simple. Why does this guy want to add olives
> and sun dried tomatoes? IMHO he's over-complicating (and possibly
> overwhelming) the dish.


oh, he's an "artist" with no real ability to create a new dish.

On Sat, 19 Nov 2011 09:52:24 -0700, Janet Bostwick
> wrote:

> On Sat, 19 Nov 2011 09:55:46 -0500, "jmcquown" >
> wrote:
>
> >
> >"Michel Boucher" > wrote in message
> 1...
> >> "jmcquown" > wrote in
> >> :
> >>
> >>> So, if you've ever had or were going to make a Monte Cristo
> >>> sandwich, how would you go about it? No googling If
> >>> you've ever had one 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
> >> had to travel to Saint John to spend time with my infant daughter.
> >>
> >> I have not had it 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
>
> It's been a long time, but I don't remember the powdered sugar and
> strawberry erry jam.

Me either. As a kid, I used to order a Monte Cristo for lunch when
we rode on the train.


--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Nov 19, 7:49*am, "jmcquown" > wrote:
> How would you prepare one?
>
> I ask because I have been forced to become a member of "the club" where I
> live (long story, don't bother).

Don't worry ****, no one ****ing cares.

Jill wrote:

>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!

You're right, Jill....that is NOT a Monte Cristo sandwich. It is on most
lunch menus in our local restaurants and a sandwich I have always
enjoyed....French bread with ham, turkey and Swiss cheese between the
slices and then put in a egg batter and deep fried and sprinkled with
powdered sugar. I don't care to eat it with any kind of jam on it
though. If it's made right, it's delicious!

Judy

Whoopsie! The sandwich is NOT deep fried, such as dropped into deep oil
in a cooker, but rather just fried after putting the bread into the
batter...sort of like French Toast. I've never made one, but have eaten
plenty, and that is the method described on the menu, along with the
ingredients.

Judy

jmcquown wrote:
>
> "Dave Smith" > wrote in message
> . com...
>> On 19/11/2011 9:55 AM, jmcquown wrote:
>> s, 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!
>>
>>
>> In that case, you could wash it down with a chocolate martini,
>> because that is not a martini. ;-)
>
> ROFL! At least my annual dining minimum includes booze
>
> Jill
I've heard that's important to you.

-HB

Monte Cristo sandwich
[MON-tee KRIHS-toh]
A sandwich consisting of slices of cooked chicken or turkey, cheese
(usually Swiss) and sometimes baked ham. The sandwich is dipped into
beaten egg and grilled in butter until golden brown.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Jill wrote:

> 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.

A Monte Cristo sandwich doesn't have to be deep-fried; it can be pan-fried.
And it doesn't have to be sprinkled with powdered sugar or served with
strawberry jam, though both are common.


> 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!

It's a martini! Correction: It's an artisan scampi caesar alfredo martini!

Bob

On Nov 19, 7:00*pm, Honey Badger > wrote:
> > ROFL! *At least my annual dining minimum includes booze
>
> > Jill
>
> I've heard that's important to you.

Heh, good call.

On Sat, 19 Nov 2011 20:18:32 -0500, Brooklyn1 <Gravesend1> wrote:

>Monte Cristo sandwich
>[MON-tee KRIHS-toh]
>A sandwich consisting of slices of cooked chicken or turkey, cheese
>(usually Swiss) and sometimes baked ham. The sandwich is dipped into
>beaten egg and grilled in butter until golden brown.
>
>© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
>LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>
I did not read your recipe but I used to love a Monte Cristo- no
jelly, no sugar.

aloha,
Cea

In article >,
Sqwertz > wrote:

> On Sat, 19 Nov 2011 09:55:46 -0500, jmcquown wrote:
>
> > 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!
>
> Tell them you want the peasant version.

Peasant version pffft. I want the pheasant version.
I can still get a Monte Cristo a couple of miles away at John Ascuaga's
Nugget. I'm an adherent to the twenty years between those sandwiches
rule though. Ham, swiss cheese, white bread dunked in egg batter, deep
fried, cut longwise and sprinkled with powdered sugar (If I had to
guess). I paid no attention to the jam.
Cool name for an overweight rapper: "MC Sandwich".

leo

On Sat, 19 Nov 2011 18:14:21 -0600, barbie gee >
wrote:

> the monte cristo of my childhood memories was basically a sandwich of
> ham, cheese, and turkey, dipped in egg like French Toast, and grilled.
> More like a French Toast sandwich. VERY rich and heavy.

That's what I remember too, thanks.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Sat, 19 Nov 2011 15:15:11 -0900, (Judy Haffner)
wrote:

>
> Jill wrote:
>
> >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!
>
> You're right, Jill....that is NOT a Monte Cristo sandwich. It is on most
> lunch menus in our local restaurants and a sandwich I have always
> enjoyed....French bread with ham, turkey and Swiss cheese between the
> slices and then put in a egg batter and deep fried and sprinkled with
> powdered sugar. I don't care to eat it with any kind of jam on it
> though. If it's made right, it's delicious!
>
Sprinkled with powdered sugar? ICK! No wonder they serve it with
jam. Do you have to throw up after you eat it?

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Sat, 19 Nov 2011 15:47:18 -0900, (Judy Haffner)
wrote:

>
> Whoopsie! The sandwich is NOT deep fried, such as dropped into deep oil
> in a cooker, but rather just fried after putting the bread into the
> batter...sort of like French Toast. I've never made one, but have eaten
> plenty, and that is the method described on the menu, along with the
> ingredients.
>
The powdered sugar and jam are what make it unbelievable. A Monte
Cristo wasn't even faintly like french toast when it was made well.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Sat, 19 Nov 2011 18:16:43 -1000, pure kona
> wrote:

> On Sat, 19 Nov 2011 20:18:32 -0500, Brooklyn1 <Gravesend1> wrote:
>
> >Monte Cristo sandwich
> >[MON-tee KRIHS-toh]
> >A sandwich consisting of slices of cooked chicken or turkey, cheese
> >(usually Swiss) and sometimes baked ham. The sandwich is dipped into
> >beaten egg and grilled in butter until golden brown.
> >
> >© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> >LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> >
> >
> I did not read your recipe but I used to love a Monte Cristo- no
> jelly, no sugar.
>
> aloha,
> Cea

Thank you!

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Sat, 19 Nov 2011 20:00:16 -0500, Honey Badger
> wrote:

> jmcquown wrote:
> >
> > "Dave Smith" > wrote in message
> > . com...
> >> On 19/11/2011 9:55 AM, jmcquown wrote:
> >> s, 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!
> >>
> >>
> >> In that case, you could wash it down with a chocolate martini,
> >> because that is not a martini. ;-)
> >
> > ROFL! At least my annual dining minimum includes booze
> >
> I've heard that's important to you.
>
Bull shit. At least she's human - unlike you.


--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

sf wrote:

>Sprinkled with powdered sugar? ICK! No
> wonder they serve it with jam. Do you
> have to throw up after you eat it?

Well, you could tell them to leave the powdered sugar off, but unless
you do, they always come like that around here, and surprisingly it's
good, but then I like sweet things, but the jam is a bit much. I love
these sandwiches, and feel it's the "Cadillac of sandwiches"!

Judy

"sf" > wrote in message
...
> On Sat, 19 Nov 2011 15:15:11 -0900, (Judy Haffner)
> wrote:
>
>>
>> Jill wrote:
>>
>> >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!
>>
>> You're right, Jill....that is NOT a Monte Cristo sandwich. It is on most
>> lunch menus in our local restaurants and a sandwich I have always
>> enjoyed....French bread with ham, turkey and Swiss cheese between the
>> slices and then put in a egg batter and deep fried and sprinkled with
>> powdered sugar. I don't care to eat it with any kind of jam on it
>> though. If it's made right, it's delicious!
>>
> Sprinkled with powdered sugar? ICK! No wonder they serve it with
> jam. Do you have to throw up after you eat it?
>
> --

When I ate Monte Cristo sandwiches in Memphis restaurants I always asked
them to hold the powdered sugar. I'm not sure why they bother with any sort
of jam, but it's served in a souffle cup on the side. It's traditional.
Sometimes you just don't want to mess with tradition

Jill

sf wrote:

>The powdered sugar and jam are what
> make it unbelievable. A Monte Cristo
> wasn't even faintly like french toast
> when it was made well.

That's the "trademark" (powdered sugar & jam) of that sandwich, as far
as I know, and I've been ordering them off menus for many, many years,
but I tell them I don't care for the jam. The bread I've had them made
from is French bread, dipped in a egg batter and either grilled, or
fried. It's a hot sandwich.

How have you had them fixed?

Judy

"Judy Haffner" > wrote in message
...
>
> sf wrote:
>
>>Sprinkled with powdered sugar? ICK! No
>> wonder they serve it with jam. Do you
>> have to throw up after you eat it?
>
> Well, you could tell them to leave the powdered sugar off, but unless
> you do, they always come like that around here, and surprisingly it's
> good, but then I like sweet things, but the jam is a bit much. I love
> these sandwiches, and feel it's the "Cadillac of sandwiches"!
>
> Judy
>

Exactly! I used to ask them to hold the powdered sugar. And the jam came
in a souffle cup, it's not like they spread it on the sandwich. But oh boy,
was it rich and delicious! Again, they have *******ized it on the menu at
the club. I guess I'll just have to order a burger for lunch instead ; )

Jill

On Sat, 19 Nov 2011 23:39:42 -0900, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >The powdered sugar and jam are what
> > make it unbelievable. A Monte Cristo
> > wasn't even faintly like french toast
> > when it was made well.
>
> That's the "trademark" (powdered sugar & jam) of that sandwich, as far
> as I know, and I've been ordering them off menus for many, many years,
> but I tell them I don't care for the jam. The bread I've had them made
> from is French bread, dipped in a egg batter and either grilled, or
> fried. It's a hot sandwich.
>
> How have you had them fixed?
>
I over stated my position. It was "faintly" like french toast because
it was dipped in egg and fried. I haven't had one in decades, but I
just remember them being a sandwich done "dore" style (just a quick
dip, not soaked, in egg) - no powdered sugar or jam. I stopped eating
them when I realized that I didn't (still don't) like the egg dip
part. I don't like fish done doré style either.


--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Sat, 19 Nov 2011 20:22:29 -0800, Leonard Blaisdell
> wrote:

> Cool name for an overweight rapper: "MC Sandwich".
>
McDonald's would sic their lawyers on him the moment they got wind of
it. A very popular sushi restaurant here ran afoul of McDonald's
20-25 years ago... it was called McSushi at the time. They had to
change their name or face a costly court battle which they didn't have
the time or money to engage in, so they cut their losses and changed
the name.


--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.