Monte Cristo a filling fried American sandwich…
Monte Cristo a filling fried American sandwich with a French accent
Photo for The Washington Post by Deb Lindsey
A look at the Monte Cristo, served here with Maple syrup and fried potatoes.
By Washington post |
PUBLISHED: April 12, 2017 at 12:25 p.m. | UPDATED: June 16, 2021 at 6:40 a.m.
If the French croque monsieur and the American grilled cheese had a child, it would be the Monte Cristo: a sandwich filled with cheese and sliced meat, battered and often deep-fried. (It is American, after all.)
The retro dish pops up now and then at diners, taverns and such chains as the Cheesecake Factory and Bennigan's, where in March it was possible to win its 'World Famous Monte Cristos' for a year.
According to the Oxford Encyclopedia of Food and Drink in America, the sandwich was first mentioned in 1923, in an American restaurant industry publication. Its origin and the source of the name are unknown, but historians generally agree it comes from California, and the hefty sandwich continues to be popular, especially for brunch.
1. Bread: According to a recipe in the 1949 'Brown Derby Cookbook,' three slices of white bread are to be used to make a double-decker sandwich. We've found it's more common to use two slices and a single layer of filling. As for breads, take your pick, but popular choices are sourdough, soft white and whole grain.
2. Batter: You're likely to find the sandwich battered and deep-fried. Some versions are more like French toast, with challah coated in an egg whisked with a little milk and griddled. Some use layers of French toast, griddled once, then assembled with meat and cheese, then griddled again long enough to melt the cheese.
3. Cheese: Swiss cheese is traditional, though Cheddar, Monterey Jack and Gruyere are sometimes used. Place it on the outsides of the filling, next to the bread, so it melts and holds the sandwich together better. You can spread the bread with mayo if you like, or try more creative flavors such as whole-grain mustard sauce, sliced tomatoes and caramelized onions.
4. Meat: As with a croque monsieur, the meat of choice is sliced ham. Turkey is often added. (Swap in tongue as the meat – we assume beef tongue – and you've got a Monte Carlo, writes Helen Brown in her 1991 'West Coast Cook Book.')
5. Sweet: Strawberry or raspberry jam is a typical accompaniment, for dipping. The Airedale in Washington, D.C., serves its with a side of grape jelly, while the Diner, also in Washington, keeps it in the realm of French toast with Maple breakfast syrup. A dusting of confectioner's sugar is another frequent addition.
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