Once you get into jam , you might as well just add turkey and ham and call it a Monte Cristo.
I think of Monte Cristos more as a cross between a grilled ham & cheese and a French toast. They’re normally coated in egg, aren’t they? And jam isn’t a required element, is it? I don’t think I’ve ever had a Monte Cristo with jam, but I’ve had it with powdered sugar.
I thought raspberry jam was standard, but I’m not any kind of a Monte Cristo expert.
ETA: It looks like jam is typically served on the side, not actually on the sandwich.
Yeah, I don’t know exactly. The Wikipedia page mentions nothing about jam, and the restaurants I’ve had it in, I don’t recall it ever being served with jam (but powdered sugar was sometimes featured.) The main baseline I remember is that it was basically a French toast ham & cheese.
Wikipedia does say
It also has jam in the official picture. Well, I assume it’s jam, it could be salsa or dried blood, but going with Ockham, I’ll say Jam.
The Monte Cristo has an “official picture”?
Missed edit: Oh, I see you’re talking about the Wikipedia article. Read the description. Nothing about jam mentioned there. The picture happens to have some, but it’s not (in my experience) an integral part of a Monte Cristo and, even if it were, the picture shows it being served on the side, which is quite different than the “on the sandwich” recommendations here. To me, the definitive point of the Monte Cristo is that it’s a fried ham & cheese sandwich that’s coated in eggs. Sugar and jam have nothing to with qualifying it as a Monte Cristo.
I’ve always had it served with jam on the side. Mostly raspberry, but sometimes lingonberry (which is super awesome.)
Bennigan’s heart attack on a plate - not just a Monte Cristo, but a freaking tempura battered deep fried Monte Cristo - came with raspberry preserves. Damn, that thing was tasty. https://www.topsecretrecipes.com/Bennigans-The-Monte-Cristo-Recipe.html
The wiki article does mention preserves, saying it’s sometimes served with them, but nothing about them being on the sandwich.
My favorite grilled cheese sandwich is made with a demi baguette split in half with a filling of (in order from the bottom up) raspberry preserves, brie, and Black Forest ham. Cover with the top slice of the baguette and put it on the panini press for 6 to 7 minutes. Sweet, tangy, creamy and salty. Mmm, mmm, mmm!
More traditionally, I really like gruyere cheese on sourdough. Toast it, cut the sandwich into soldiers or croutons, serve with a homemade tomato soup. Good stuff!
Also, thanks for letting me know what I’m having for dinner Saturday night. 
Ah, yes, you are correct. It does say that “the Monte Cristo is sometimes covered in powdered sugar and served with preserves.” That said, the default state seems to be: “the sandwich is savory rather than sweet. Traditionally, it is dipped in its entirety in egg batter and fried.” Yes, that description doesn’t rule out preserves/jams/jelly/etc. But it doesn’t seem to make the sweet element a defining part of it, either.
I agree, which is kinda odd. I’ve always thought of it as a sweet sandwich, though I’ve probably had 1 or 2 of them in my life.
Huh, every time I’ve had a Monte Cristo it’s been served with maple syrup for dipping.
See, I’ve had that, too, as well. Powdered sugar, check. Maple syrup, check. Jam? Not here. But the sweet component isn’t 100%. It’s not a menu item I personally associate automatically to mean sweet & savory. The base assumption is a meat & cheese sandwich, dipped in egg, and fried.
Well, it’s sort of a quick and easy bastardized cheese sandwich, but it isn’t grilled…
Bagel, toasted, spread with cream cheese, then a slice of pepperjack in the middle.
That sounds good, even if it isn’t grilled. I’ll have to try it sometime.
:dubious:
OP here, and I don’t know if I am astonished or embarrassed.
I really have to stop opening this thread because every time I do I crave a grilled cheese.
Over the weekend I made the old classic: white bread with American cheese. I normally go with more gourmet sandwiches but there’s a reason that one is so popular. When prepared well it’s friggin’ delicious.
Tonight I got home late so decided to just make a grilled cheese sandwich and salad for dinner. The sandwich was sourdough bread, seasoned shredded chicken breast, brie cheese, and habenero jelly. As I was eating the sandwich I realized why it’s so good! It has the comfort food of grilled cheese. The saltiness of the brie cheese is complemented by the sweet component of the habenero jelly. The habenero’s add heat. The chicken adds umami. The bread was soft and chewy on the inside but crispy on the outside. It was, quite literally, every awesome thing there is about eating all encapsulated in one sandwich. If only I could balance these flavors and textures in everything I cook!
Have you made a grilled cheese sandwich since you posted the OP? And was it awesome?
Well OP, you question has been clearly answered:
1.Just heat up a frying pan/cast iron skillet/grill/griddle/deepfryer/broiler panini grill with
1a. butter/ margarine/duck fat/lard/suet/schmatlz/olive oil/parmesan
2.Take a piece of white/wheat/sourdough/pre-toasted bread and cover it with butter/margarine/mayo/muskrat jizz/egg batter/parmesan
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add Cheese/Cheddar/Colby/Cheese food/Cheeze product/Swiss/Gruyere/Brie/parmesan
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additionally add nothing/bacon/pickle/jam/ham/turkey/rodent feces/parmesan
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cook until soggy/flaccid/crisp/golden/brown/black
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cut not/longwise/upwise/diagonally
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dip in tomato soup/mayo/parmesan/
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Enjoy!
You are welcome.