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Monte Cristo Sandwich

post #1 of 19
Thread Starter 

What kind of batter can I use to make a monte cristo sandwich?  I haven't had one in 15yrs, would really like to try making one at home but don't know how.  What kind of oil do I use to fry it in, or do I use butter instead?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 19

Use the same custard you would for French toast. Butter is fine. Just watch the size of your flame so it doesn't burn.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 19

I love the bageebies out of a good Monte Cristo sammy. LOL. I was thinking about this all while reading replies on the "Reuben" thread. I agree w/ KYH as to using French Toast custard, and w/ using butter. I throw any dietary ideas out the window when making these. I want flavor and decadence. Now from reading the other post, I might be disqualified for my opinion because I like them with 50/50 ham and turkey. I think the true original has only ham. 

 

 

Is there a thread on the "Patty Melt" too? LOL. The Reuben, Monte Cristo and the Patty Melt make up my 3 Musketeers of sammiches. 

post #4 of 19
Thread Starter 

Great, what's a french toast custard, isn't that sweet?  What kind of cheese is traditionally used in a monte cristo?  I've seen monte cristos made with ham and turkey before but I'm not a fan of deli turkey so I'll go with the original.

 

IceMan, this is not the first time you've used the word bageebies, lol.

 

Oh man do I love patty melts too.  It's like the perfect combination of a burger and a grilled cheese sandwich.  Yum.

 

We should discuss dagwoods too. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 19

French Toast Custard is relatively easy, I think. Think of "Borden's" egg-nog in a can; eggs, cream, vanilla and some sugar (I would use turbanado or honey). You could also throw in a shot of brandy and some cinnamon and not be out of bounds. I believe the standard cheese used is Swiss or Gruyere

 

LOL. As for "bageebies", it's kinda like a synonym of "bajeezus"

post #6 of 19

Iceman's recipe for the custard is fine, except for a Monte Cristo I'd leave out the sweetener. I'm not a big fan of heavily sweetened components of a savory dish, and the raspberry jam brings more than enough sweetness to the table.

 

I suspect you're right about mixing turkey with the ham. But there ain't no food police visiting your kitchen, so if that's what you like, go for it. If you're concerned about authenticity, leave it out, cuz the original was just a ham & cheese sammy.

 

KK, I'd use a nice gruyere. If you like a more earthy flavor, try making one with taleggio, or a combination of the two. 

 

I agree with both of you re: patty melts. There is one danger, though. If we promote them too strongly the folks at Weight Watchers, and Jenny Craig, and Nutra System will come gunning for us. biggrin.gif

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 19

Just out of curiousity I did a search, and there is tremendous variation in the recipes.

 

Cheese choices range from American and Swiss to Gouda.

 

Most of the recipes I looked at use both ham and turkey, and make the sammy as a triple decker, with the turkey on one side of the middle bread and the ham on the other.

 

About half of them deep fry the sammy. I've had Monte Cristos that way, but prefer pan frying myself. I suspect (but don't know) that the deep frying versions are closer to the original.

 

I was taught to put the jam inside, as part of the sandwich. But most of the recipes I just looked at serve it on the side.

 

What I'm concluding is that Monte Cristos are more a procedure than an exact recipe.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 19

LOL. As for the "recipe variations", I get real worried about these kinda things: 

Quote:

No criticism intended, but how many "non traditional" variations does it take before a sandwich ceases to be a Reuben and becomes something else?
 
BDL

I get called down on so many points that that last one scares the bajeezus outta me. 

post #9 of 19
Thread Starter 

After long deliberation over the past couple of years I have come to the conclusion that I don't like gruyere.  I've tried to make myself like it.  I've eaten it several times and cooked with it in my own kitchen making mac n cheese, sandwiches, and topped french onion soup with it.  Unfortunately everytime I come near it I can't help but thinkg "this smells like feet."  So I give up.

 

Smoked ham, swiss, and provolone is what I will use.  I'll leave the sweet stuff out of the custard and pan fry it in butter.  Looking forward to it, thanks for the suggestions.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 19

I haven't actually tried it yet, but my idea is to put an egg in the sandwich, and a little lemon in the custard, to make an Eggs Benedict sandwich, sort of.

post #11 of 19

Why not take it a step further, and use thinly sliced Canadian bacon instead of the ham? That'll really move it in the eggs benedict direction. Ultimately, you could even use English Muffin Bread as well.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 19

When making Monte Cristos I like to add a tablespoon or 2 of dijon to the custard dip.  Just gives it a hint of mustard that I, personally, really like.

post #13 of 19

egg, milk, pimch of s  and p , dash of grey poupon. Dip sandwich in and cook either saute or deep fry , both ways are acceptable. Just blot with paper towls after cooking. I have seen it with no cheese, then cut in quarters and a cheese sauce on top.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #14 of 19
Thread Starter 

KCZ, how do you suggest to put an egg in there and still retain a rich creamy yolk after frying it up?  Would you put it in already poached or sunny side up?

 

Mustard iin the custard!  Sounds good to me.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 19

IceMan, I agree, I put it on my Sandwich Saturday after talking it over with my Chef. I think it's a great sandwich.........

 

..

 

 

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m1.gifThe Old Patty Melt Wed, 11/10/10 8:43 PM (permalink)
I was thinking of some new and old sandwich favorites for my Cafe Grill specials today. I remembered how much I used to enjoy the old Patty Melt. I decided to try one out for old time sake.
 
I started with two of my Pasture raised Black Angus patties and three slices of onion.
patty001.jpg
then put on two slices of specialty cheese.
patty003.jpg
put the whole thing on two pieces of grilled Dill Rye Bread.
patty005.jpg
then I cut it in half.
patty006.jpg
Then I ate it like there was not tomorrow, I think this old favorite will be reborn on next weeks menu..........................Bill 
post #16 of 19

WOW. Back in the day I would do a big patty melt and a big bowl of either clam chowder or cheese soup on an late Friday night or early Saturday morning (2:00-3:00 am) after playing hockey. Talk about your cloged arteries. LOL. When I make patty melts now I like to shape the meat to match the bread. I also like to put the cheese on top of the onions, in a way to help glue things together. There is less slipping out and hitting your chin that way (OK, maybe there's not, but I feel better about it). My goodness, LOL, this conversation is starting to make me feel really old (my experiences were a long time ago). Thanks guys.

post #17 of 19


 

Quote:
Originally Posted by KYHeirloomer View Post

Why not take it a step further, and use thinly sliced Canadian bacon instead of the ham? That'll really move it in the eggs benedict direction. Ultimately, you could even use English Muffin Bread as well.

 

Quote:
Originally Posted by Koukouvagia View Post

KCZ, how do you suggest to put an egg in there and still retain a rich creamy yolk after frying it up?  Would you put it in already poached or sunny side up?

 


Excellent ideas!  English muffin bread, Canadian bacon, and an egg poached or over-easy.  With cheese, and a pseudo-Hollandaise lemon custard.  I'm going to try this as soon as the frozen pipes in my kitchen thaw out.

post #18 of 19

It's starting to sound, NO, it actually does sound like an Egg McMuffin to me.

 

 

 

 

 

 

By-the-way .................... Please be aware that I am making a JOKE. That's all I'm doing. MAKING A JOKE.

post #19 of 19

"Cheese choices range from American and Swiss to Gouda. "

 

Swiss = cheese

Gouda = cheese

 

American =  ummm... not "cheese". "Cheeze" maybe. But not "cheese".

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