The MONTE CRISTO | Cooking with Drew Live

A Monte Cristo sandwich is a fried ham and cheese sandwich, a variation of the French croque-monsieur. In the 1930s–1960s people called it names such as “French sandwich”, “toasted ham sandwich”, and “French toasted cheese sandwich”. Swiss cheese is typically used, but today we are using shredded Gouda cheese.

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3 comments

  1. This is not to take away from Drew’s recipe but here’s a version of the Monte Cristo Sandwich served at the Blue Bayou restaurant at Disneyland, the original one in Anaheim, CA. I’ve made this several times and it’s amazing.
    Monte Cristo Sandwich

    Ingredients:

    1 egg
    1 3/4 cups plus 2 tablespoons water
    1 3/4 cups all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking powder
    8 slices egg bread (challah works well), sliced 1/2-inch thick
    8 thin slices ham
    8 thin slices turkey
    8 thin slices Swiss cheese
    3 cups canola oil
    Confectioners sugar
    Blackberry preserves

    Directions:

    Line a cookie sheet with paper towels; set aside.
    Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2-3 minutes or until smooth, scraping sides of bowl.
    On one slice of bread, arrange two slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.

    Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
    Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve.

    Repeat with the other three sandwiches. Cook one at a time, and allow the oil to reach the desired temperature between each. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

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