Reviewed: Jan. 30, 2006

This recipe was wonderful. It came out just the way i had hoped; thick and delicious!!!

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livetoloveandride

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2006

We absolutely loved this recipe!! It was quick and easy and even good cold the next day.

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jenkrob

Cooking Level: Expert

Living In: Lindsborg, Kansas, USA

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Reviewed: Jan. 12, 2006

I didn't think these were very good, my husband thought they were just OK. The batter did turn out light and crispy, but inside the sandwich seemed to be greasy. Maybe the oil needs to be hotter so it does not soak up so much grease.

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S. Orlando

Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Jan. 4, 2006

I tried this out on friends at a New Year's brunch. It got rave reviews. It's easy, too.

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Kacey

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Reviewed: Jan. 2, 2006

I used a frying pan instead of a deep fryer, which made this a little more difficult (some of the sides were a little undercooked) but this was still a great recipe, and the sandwiches tasted great.

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Shortkaik

Cooking Level: Beginning

Home Town: Chatham, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 19, 2005

This is my favorite sandwich and it was down right delicious. My husband loved it too. He ate his with syrup and I had jelly. I like it also with a side of raspberry jam for dipping. This is a hit in my house.

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Lisa K F

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Nov. 21, 2005

I made this the other night when we were low on groceries.......what a pleasant surprise.....This was awesome!!!! It tasted just like the one at Bennigan's. I left out the ham since I didn't have any, and subbed American cheese since thats what I had, and doubled the batter as other reviewers suggested. I couldn't find my FryDaddy, so I pan-fried it in a deep skillet in about an inch of oil........worked perfectly!! I served with Brandied Blackberry Preserves and it was delicious! Thanks for a cheap and easy recipe to add to the rotation!

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Nov. 9, 2005

This recipe is great! I would not cook this all of the time but it is great for something different! I doubled the batter like one of the others suggested and it was perfect. my daughter who can kindof be a picky eater loved this.

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angella

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Reviewed: Oct. 1, 2005

I loved these, but i changed the batter. I used two eggs, and milk so it was a lighter texture. I used turkey strips and the cheese togethor, and it tasted great! Will definatly make again!

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AMIRAH

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

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Reviewed: Sep. 18, 2005

making this was easy my whole family loved it only a few minutes to fry it so easy used lots of powdered sugar and you need to make more batter ran out of batter too soon will use over and over

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Heather

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Reviewed: Aug. 25, 2005

very good I only had turkey and cheddar cheese instead of ingredients listed and still came out awesome will cook again when I have other ingredients and I am sure it will be even better.

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MTNKING1

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Reviewed: Aug. 14, 2005

Perfect! I used jalapeno Monterey Jack instead of Swiss. One user commented it was hard to keep the sandwich together, so I inserted the toothpicks at such an angle to the bread, that they were barely sticking out. This held together much more securely than just inserting it straight through. Berry jam is a must w/ this. (oh, and I also heated my oil to 400 as someone else suggested....Perfect!)

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CHERYL714

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Reviewed: Jul. 13, 2005

Omigosh, this reminds me so much of the summer I spent in Quebec City in 1988. Wouldn't change a thing. Perfect!

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yogamom

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2005

This is a fool proof recipe, but I agree with Vange's suggestions. This recipe can be very successfully accomplished in a pan with clarified butter. I like the results better than deepfrying, and the flavor is so much better. I might also suggest using eggbread, because it looks so beautiful on the plate when you're finished. I love strawberry preserves with mine along with the powdered sugar.

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HAPPYSTEAK

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Reviewed: May 30, 2005

Tastes just like I remember it from the restaurant. Very easy, however, I was only able to do 9 quarters of a sandwich with the egg batter. This was perfect for my family, but if you need more, i would double the batter.

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: May 20, 2005

enjoyed this sandwich. I had a bit of trouble keeping it from falling apart to fry it. otherwise it was grea.

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BMADDEN

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Reviewed: Apr. 4, 2005

I thought this was super easy and delicious. It is different and was extremely well received at a ladies brunch. I am keeping this one in the file. I did not serve this with a currant sauce but a few ladies said that raspberry sauce is excellent with it as well.

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MISSPELL

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Reviewed: Mar. 23, 2005

This was FANTASTIC! I thought it was almost exactly like Bennigan's famous Monte Cristo, although the hubby thought there was "something different" (I think it was the brand of ham/turkey that I used). I followed the recipe to a T, deep fried it, and served it up with some powdered sugar and raspberry jam/preserves. Talk about good! My only problem was that by the third sandwich, I was scraping the bottom of the bowl for the batter, so I would probably double the batter mixture next time (luckily, I was only making three sandwiches).

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SUZYB.

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

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Reviewed: Mar. 21, 2005

I thought this was pretty good, but the batter needed something...(besides the baking power which I forgot!). I served with some strawberry jam mixed with cream. I think I'll add a pinch of cinnamon and a little vanilla next time. However, my finicky eater asked me to make these again (which should automatically warrant five stars) and floored me when she even suggested I serve to the kids for snacking at Easter dinner.

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in da wings

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Reviewed: Feb. 13, 2005

Very, Very good! I have been looking for a recipe like this! Better than the grilled sandwiches. I heated the oil to 400 degrees since the sandwiches are large and tend to make the oil drop a few degree when they are fried. DO NOT SUBSTITUTE baking soda for the powder!

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AHIDY

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Monte Cristo Sandwich - the Real One

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