Yep. Best one I have ever had was Bennigan’s.
Anissa Lipitor, for mah colesserol.
No, no no. A monte cristo is gruyerre and ham, on thick white or challah bread. The whole sandwich has to be dipped in eggwash and fried gently and slowly in butter. Powdered sugar ruins it. It should be completely savory (and a little on the salty side) until you add the seedless red raspberry preserves.
Utter heaven. Which is good, because that’s where you’re headed if you eat one more than once per year. . .
It’s actually an unexpected and delicious pairing of sweet and savory.
“We have enjoyed preparing many of your esoteric dishes. Your Monte Cristo sandwich is a current favorite among the adventurous.”
I’ve had something that was listed on the menu as a Monte Cristo sandwich, and it was pretty good for cafeteria fare, but it doesn’t seem to have been anything like what’s described here, so I don’t know.
It is the swiss cheese that keeps me from being in the “Bring it on!” category. I love everything else about the preparation. I’m only familar with the eggy grilled variety. I do sometimes order them in a place where cheese substitution is not a pain in their neck, but I don’t consider that a true Monte Cristo.
applause
I thought it was exactly the opposite :eek:
They are both good, but the deep fried version with marmalade + french fries + a rag to wipe up the jizz I’ll surely be spooging = omahgawd