I made these for dinner last night and wow heart attack heaven! The batter needs to be doubled if you plan to make the whole amount. My kids and husband liked this but we all agreed it was really to oily and heavy. We could each only eat 1/4 of the sandwich and we felt pretty lethargic from it. 24 hours later and I can still feel the negative effects of an upset stomach. I dont think I'll ever be making this again unless I am actively trying to cause myself to have a heart attack.

I have made these twice - they are my favorite. I always add more meat and cheese to the sandwhiches and this time I had it with Cranberry Orange dipping sauce (found on this site). Wonderful flavor mix to the sandwhich!

amazing!

My husband and I really enjoyed these. We doubled both the batter and the meat. I didn't have any jams or jellies that would go well with this, so we skipped the powdered sugar, and had honey mustard instead. We had "Green Banana Fries" from this site with this and they complimented each other well. Thanks for sharing.

This recipe is great! My family loved it. It was a fantastic way to make a quick, easy, great-tasting supper that tasted 'company special'. I think I will be making these for our holiday parties this year.

I ALWAYS use the box of Tempura batter to make my Monte Cristo's and it is much better than basic batter!

Not quite like the restaurant, but still really tasty. It was also easy to make.

This is the real one. It's perfect. Most recipes for a monte christo are nothing more than a sandwich with french toast like bread and this one is truly breaded. Thanks so much for the recipe. They're just like I remember having at Bennigan's restaurant! Husband LOVED them and the recipe is a keeper!!

The Bomb!!!! Just like Bennigan's...

I used potato bread and it was delicious

This was SO good!! I felt like I was in Disneyland eating the real thing!

Oh these were marvelous! I truly enjoyed them, and the flavor reminded me of the Bennigans Restaurant Monti Cristos but smaller!!

This is a very good recipe. But not the kind that I like. When we made it at work, we make the sandwiches with american, swiss, turkey and ham. We also make them a day in advance and wrap each tightly in cling wrap and then wrap them all together. This will help them stay together when frying. You could also do this a couple hours before frying. Then we dip them in egg and then in grahm crackers. Gives it a wonderful sweet crust and makes it very crispy. Finally cut them in half before serving. Alot more work yes but well worth it in my opinion

I love Monte Cristo sandwiches in the restaurants, so I wanted to give them a try at home. This didn't turn out well at all for me. They came apart in the fryer and even when I managed to keep some together they just didn't have a lot of flavor except the grease flavor from cooking. My kids hated them!

Very simple and very tasty. Picture was very helpful to determine if I would like to try the recipe. Ever since Disneyland, have been trying to find recipe that could simulate the Blue Bayou. Not yet, but getting close.

This was my first monte cristo sandwich ever so I don't really have anything to compare it with. It was good, everyone in the family enjoyed it and said that it was a nice change from the normal plain turkey sandwich. I will make this again, it was good!

Really yummy, I added American cheese as well as the Swiss to mine. Also, I didn't cut them into quarters until after I fried them and served with raspberry preserves.