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

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.

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

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 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.

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

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 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.

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

"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

"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

"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Sun, 20 Nov 2011, jmcquown wrote:
>
>>
>> "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
>
> maybe the powdered sugar and jam were regional as well.
> In the midwest, I never had one served w/ those additions. ever. first
> I'm hearing of it, actually, and I've been around for decades.


Well, Barbie, maybe it was a mid-southern affectation. I ate a Monte Cristo
in a couple of restaurants in west TN and it was always made this way. I'd
ask them to hold the sugar and simply set the souffle cup of jam to the
side. Now I'm in what is known as the deep south. I was surprised to find
it on the menu. And then they got it wrong, in my experience.

Jill

On 11/20/11 12:51 PM, jmcquown wrote:

> Well, Barbie, maybe it was a mid-southern affectation. I ate a Monte
> Cristo in a couple of restaurants in west TN and it was always made this
> way. I'd ask them to hold the sugar and simply set the souffle cup of
> jam to the side. Now I'm in what is known as the deep south. I was
> surprised to find it on the menu. And then they got it wrong, in my
> experience.
>
> Jill

South Carolina isn't "deep south"....just south.
I've always heard and read of Monte Cristo sandwiches being served with
jam, but never heard or read of a sprinkling of sugar.

"Goomba" > wrote in message
...
> On 11/20/11 12:51 PM, jmcquown wrote:
>
>> Well, Barbie, maybe it was a mid-southern affectation. I ate a Monte
>> Cristo in a couple of restaurants in west TN and it was always made this
>> way. I'd ask them to hold the sugar and simply set the souffle cup of
>> jam to the side. Now I'm in what is known as the deep south. I was
>> surprised to find it on the menu. And then they got it wrong, in my
>> experience.
>>
>> Jill
>
> South Carolina isn't "deep south"....just south.
> I've always heard and read of Monte Cristo sandwiches being served with
> jam, but never heard or read of a sprinkling of sugar.


South Carolina in general may not be "deep south". But it's a big state.
I'm nowhere near the capitol. I'm not even close to Charleston. I'm on a
barrier island off the southernmost tip of SC. The trees are dripping with
Spanish moss and it's about 70F degrees outside. Trust me, this is the deep
south.

Jill

On 11/20/11 5:03 PM, jmcquown wrote:

> South Carolina in general may not be "deep south". But it's a big state.
> I'm nowhere near the capitol. I'm not even close to Charleston. I'm on a
> barrier island off the southernmost tip of SC. The trees are dripping
> with Spanish moss and it's about 70F degrees outside. Trust me, this is
> the deep south.
>
> Jill

I know all about SC. I'm about 3 minutes from SC literally. It isn't
considered "deep south" (think Alabama, Mississippi, Louisiana, etc).
Spanish moss while charming, does not denote "deep south" and it grows
in other areas than near your house. You live in the South now, more
specifically in the lowcountry of South Carolina. No one was questioning
where you lived now or what the temp is outside. Its a couple degrees
warmer at my house than yours, I reckon.

On Sun, 20 Nov 2011 08:51:31 -0600, barbie gee >
wrote:

>On Sun, 20 Nov 2011, jmcquown wrote:

>> 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
>
>maybe the powdered sugar and jam were regional as well.
>In the midwest, I never had one served w/ those additions. ever. first
>I'm hearing of it, actually, and I've been around for decades.

This is where I first of it too. I always thought the only thing a MC
needed was fries and maybe a pickle.

Lou