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A Sandwich a Day: The Full Monte at Meander's Kitchen in Seattle

A Sandwich a Day Naomi Bishop 1 comment

The Full Monte is Meander's take on the Monte Cristo, and it will form a food-baby in your belly as your mind tries to sort out what sort of rabbit hole you've gone down. The three-layered attack includes ham, turkey, Swiss, and cheddar between bread slices before getting dunked in bourbon vanilla French toast batter and getting griddled. Whoa, right? More

Sandwiched: Monte Cristo

María del Mar Sacasa 27 comments

I can never make up my mind between savory and sweet, particularly before noon. Pancakes? Eggs? Waffles? Bagel and lox? I just don't know. Once in a while I strike gold and find a Monte Cristo and all my troubles and uncertainties are resolved: filled with ham or turkey and cheese, fried à la French toast, served with red currant jelly (though I like to drown mine in maple syrup if it's handy, too). The best of both flavor worlds. More

Monte Cristo Sandwich (Fried Ham and Swiss with Red Currant Jelly)

Serious Eats María del Mar Sacasa 9 comments

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles.... More

Dinner Tonight: Monte Cristo

Serious Eats Nick Kindelsperger 25 comments

To me this sounds like the worst kind of dish: a mishmash of dinner, breakfast, and chaos, all on the same plate. Essentially it's a ham sandwich that's been cooked like French toast. And you're even supposed to eat it with strawberry jam! So why does it come out tasting balanced? I blame the mustard, which really should never be paired with powdered sugar, but somehow keeps everything in order. More

Cook the Book: Monte Cristo Sandwiches

Serious Eats Lucy Baker 10 comments

I don't know about you, but before today, I had no idea that Disney played a significant role in popularizing the Monte Cristo Sandwich. According to this week's Cook the Book selection, The Cook's Country Cookbook, in 1966 the Tahitian... More

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