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Monte Cristo Sandwich
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 Monte Cristo SandwichPreparation is fast and simple, but you must deep fry at at-least 375F unless you prefer an oily Monte Cristo --- I used my Wok because it uses less oil than my deep fryer. 3- (un-cut) sandwiches are sufficient to heartily feed 4 (the recipe makes 12 2.5" cube sandwiches). Step 1: Begin heating your oil --- it should be 2-3 inches deep. Step-2: Prepare your batter. * Miix 1-or 2 eggs with 1 cup of water (I prefer 2 eggs). * Add 1-1/2 cup flour, 1/2 tsp salt, 1 Tsp sugar and 1Tbs Baking powder and mix until smooth. Step 3: Assemble the sandwiches. * Place 6-slices of whole wheat or white bread on a platter. * Load 1 or 2 (if thin) slices of Turkey on 3 of the bread slices and top with a slice of Swiss cheese. * Load the other 3 bread slices with 1 or 2 slices of lean cooked/smoked ham (I used country ham) and top with a slice of American cheese. * Throw another piece of bread a-top each turkey section and slather with a light coat of Dijon mustard (it's a 3-layer sandwich), turn the bread over and slather with more Dijon mustard (Mayonnaise can be used for your Turkey side if you prefer) and then turn and gently slap your ham side on each top. * Cut the sandwiches into 4-pieces and secure with a toothpick. Step 4: Cooking * Fully coat each sandwich piece with batter and throw into the hot oil (2-ft +/- stand-back recommended). *The sandwich will float and will require turning --- cook each side to a somewhat deep brown to create a bit of crispness. Final Prep: *Place cooked sandwiches on a paper towel to cool for about a minute, but serve hot --- sprinkle each sandwich with a couple pinches of powered sugar. Step 5: Serving prep and eating. * Include a generous amount Raspberry (dipping) Jam for each sandwich. * Eat with fingers and be sure to have lots of jam dripping off the sandwich before taking each bite. Ingredients list: Sandwiches *9 bread slices 3-6 slices of ham *3-6 slices of Turoey #3-slices Swiss cheese *3-slices American cheese *Dijon mustard (and mayonnaise?) *Powdered sugar Batter *Cup-a water *1 or 2 eggs 1-1/2 cup all purpose flour *1-TBS Baking powder *1/4 tsp salt 1-TBS sugar. Other: Deep fry oil and Raspberry jam. Arguments --- pro and con --- are allowed. Mo |
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American The toothpick keeps the thing from falling apart in the fryer? What if you battered just the bread, or bread and cheese, and fried that, and then assembled the sandwich? I assume the third slice of bread makes this a club. I am going to have to order one of these the next time I am in a restaurant where they are on the menu. It sounds tasty, save for the American cheese slice. Maybe we do not have decent American cheese on the west coast. I notice that on the east coast you all have orange soda everywhere but no root beer. |
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Processed "cheese" Yea, but I missed installing a TP in a couple sandwiches and they still held together in the fryer. "What if you battered just the bread, or bread and cheese, and fried that, and then assembled the sandwich?' Sounds horrible, but the bread and cheese combo might work as a stand-alone sandwich --- You may have a miss-presumption that the sandwich is dry in the center --- it's not. "I assume the third slice of bread makes this a club." I suppose so, but it;s still called a Monte Cristo. Root beer can always be found on the grocery shelf in the East, and American Cheese is just simple "cheese" anywhere you find it --- I use Amish made cheese when I can get it. |
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Mo-2 If you find one at a greasy-spoon type restaurant it will probably be fried in oleo --- not deep fried --- and it will likely be more like a ham, turkey, cheese, yellow mustard, double layered french toast dish than a Monte Cristo sandwich. Mo |
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American Cheese But we have this stuff called "American Cheese" with is just nasty. If I can replace that with some domestic cheddar--we have some excellent cheddar cheeses out here. |
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Velveeta seems to taste like some sort of cross-over attempt between cheddar and american, but it melts nice over baked yellow corn tortillas w/salsa, jalapeno, mushroom, bacon, avocado, and/or re-frys, etc. |
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mo-oneandmore 13-Sep-18, 17:19 |
Deleted by mo-oneandmore on 13-Sep-18, 17:22.
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Tacos I manufacture a lightly crispy, mildly greasy taco shell in the skillet with a corn tortilla --- after I've done the prep, I could probably create 50+ tacos per hour --- my lady friend says they're the best she ever had --- just kike those Monte Carlo sandwiches I created last evening. Mo |
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stalhandske 13-Sep-18, 21:17 |
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Mo-nine Hamburger w/spices, salsa & cheese that's generally bumped-up a few notches with avocado, onions, tomato and/or lettuce. Most of the taste comes from my spiced hamburger creation that I continually perform top-secret experiments with. Mo |
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tacos, onward |
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The shell |
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Monte Cristo Sandwich It helps a lot to know what something is SUPPOSED to look like. My wife was taught how to make chile rellenos by an old Mexican woman who spoke no English. It is a little more work than how they are served in the restaurant, but they are immeasurably better. I would order these at local Mexican restaurants but was always disappointed. Then I took a trip to Mexico, and in a old restaurant deep in the mountains of Guanajato I ordered chile rollenos, expecting these to be the best. They were in fact very good, but still not quite as good as those Sherry makes. She kind of ruined chile rollenos for me. I know I will never get them as good as what she makes. So once or twice a year she makes them, and they are wonderful, and I am happy. Five or six times a year I make the zucchini pancakes, which we love, or crumpets, or beer pancakes. My great Uncle Max had a very simple beer pancake recipe using a common pancake mix, but I prefer to make them from scratch. |
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Indian Fry Bread But that was almost 50 years ago, and even with the exact recipe I doubt I could faithfully reproduce what they had made. I made a black walnut bread earlier this year that I loved. |
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mo-oneandmore 14-Sep-18, 10:18 |
Deleted by mo-oneandmore on 14-Sep-18, 10:26.
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mo-oneandmore 14-Sep-18, 10:26 |
Deleted by mo-oneandmore on 14-Sep-18, 10:27.
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