Reviewed: Nov. 23, 2009

Wow. I used to get this at Bennigans all the time. This tasted just like it! The batter heavily coats 3 sandwiches. I used american and a little cheddar cheese. I heated the oil in a med sauce pan, about 3 inches. Using tongs, lowered the sandwich in and turned it halfway through cooking. I skipped the powdered sugar and dipped it in honey dijion!! Best sandwich ever! Next time I might try it with fresh french bread.

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Analyn

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

The flavor was great! We added a twist. 3 tbl spns butter half clove of sauteed minced garlic 2/3 cup milk 2 tbls flour This makes a great sandwich spread!

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Jenny

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Reviewed: Oct. 15, 2009

excellent...I made what I call "leapin' lizard" sauce to serve on the side. 1/2 rasberry jam 1/2 jalapeno jelly. very tasty!

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sdjeepgrrl

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

I thought it was delicious just as written

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ERICZACHA

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Reviewed: Oct. 5, 2009

This is a great recipe. The batter is delicious. I halved the recipe and still used a whole egg and it turned out perfectly. Definately cook this is ghee or clarified butter. I wouldn't dream of cooking it any other way.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 27, 2009

I've done this 2 ways now: the first way involves cooking the sandwich in butter like a grilled cheese. The second involves battering the sandwiches, and then grilling them up in butter like French toast. I'm not sure which I prefer honestly, both ways were very tasty. It probably depends on how much time I have as the eggy way takes a bit more effort (but still not much, honestly, it's a French toasted sandwich). I can't speak to the original cooking method but as for the flavor, this is great, and so is the batter. I wouldn't want to eat it often as it's truly, truly, truly bad for you--but for a once in awhile thing, it's very tasty! PS We like this one best with pepper jack or with pepper jelly! Spicy AND sweet together is to die for!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 22, 2009

Pretty good. Very greasy though. The raspberry jam is a must!

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Levon J. Simpson

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Reviewed: Aug. 22, 2009

Pretty tasty. I pan fried the sandwiches. Next time, I think I will double bread the sandwiches. Also, served with Strawberry Rhubarb Jam, Plum Preserve, and Lingonberry Preserve. Lingonberry tasted the best. Also, I might try a Currant sauce next time.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 20, 2009

I gave this 3 stars because despite my great love for them the nutritional information given with the recipe is completely off... I used three other calorie counters and the total calories were around 1,100 with barely any nutritional value... don't be fooled this sandwich packs a punch!

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healthy_mom

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

Was great and quick. I substituted cheddar for swiss since that was all we had in the house.

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CROCHETETC

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Reviewed: Jul. 17, 2009

You don't have to deep fry this sandwich! I fried in a non-stick pan with a little veg. oil and butter. Put the toothpick all the way through at an angle before battering & let some of the batter drip off before frying. Turned to cook all sides. I used regular bread and didn't have Swiss so used American (I know....). Swiss would have been even better, but this was an excellent sandwich, if you like Monte Cristo's!! Dusted lightly with powdered sugar. Heated raspberry jam, strained the seeds and used to drizzle on each bite. Could only eat half but will reheat the other half later :O) !! Used to love Bennigan's :O( - Friday's has one they deep fry - I don't like it.

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anne

Cooking Level: Expert

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Reviewed: Jun. 26, 2009

My family likes this battered monte cristo so much more than the traditional french toast style ones. My 10 year old requests it almost every week!

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beccasg

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Reviewed: Jun. 24, 2009

This was really nice recipe. I doubled the meat and cheese and lowered the amount of oil.... REALLY good!

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lacroixel

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Reviewed: Jun. 21, 2009

I know it sounds nasty, but if you want to avoid a "fried" flavor, fry the sandwiches in shortening. There won't be any trace of oily/fried taste (and it won't stink up your house). We made two sandwiches and needed more batter than the recipe made, so we had to whip up more while the second batch of sandwich quarters were frying. I was a little concerned that the bread or batter would absorb a lot of oil, but they barely absorbed any as long as the temperature was maintained (we fried ours at around 380 degrees). This was AWESOME as an occasional treat, really close to the restaurant version.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jun. 15, 2009

It was fun to find this recipe! My husband loves these. We affectionately call this the Monte Crisco. Using regular sandwich bread, I basically combined 2 sandwiches (bread, turkey, cheese, ham, bread, repeat). To help keep the sandwiches together I pressed them flat and put them in the fridge under a heavy plate for an hour. Then inserted toothpicks at a 45 degree angle. We serve ours with honey, and we really enjoy these as a rare treat.

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jam2jar

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Reviewed: Jun. 15, 2009

These are easy to make, and hard to find at restaurants. So make it home for a Sunday brunch. They are sooo delicious.

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Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Reviewed: Jun. 10, 2009

I first made this sandwich with French toast (egg bread), and I cooked/fried it in a non-stick pan with butter. It was too soft. Tonight, I deep fried the sandwich in oil, and I was more satisfied with the crunchy, harder feel and fat taste. I used raspberry preserves on the side, french fries, and a pickle. I rarely eat fried foods, but doing this once a year may not hurt. It tasted like the one Bennigan's made. Of course, in our area of Houston and Victoria, TX, we no longer have Bennigans. I think they're all closed.

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debra

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Reviewed: Apr. 29, 2009

Very good sandwich. My 3yr old even gobbled a whole one slathered in strawberry jelly. I didn't use as much oil as called for and they turned out wonderful!

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Tracee

Cooking Level: Expert

Living In: Garden City, Kansas, USA

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Reviewed: Mar. 30, 2009

This recipe has replaced my own personal concoction. Now even my husband, who once thought this sandwich was "weird", loves when these are for dinner. We live very rural, so we use raspberry jam, heated, for the dipping sauce most of the time.

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