Reviewed: Sep. 19, 2009

I liked it, but Hubby did not.

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"Pepper" Hanuschewicz

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 12, 2009

The first time my husband and I had these sandwiches was in Disney World. We have loved them ever since. Much better/healthier than the deep-fried version. The salty/sweet combo is delightful. Did add some flour to the egg batter and used half the amount of milk (half & half) Try these!

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mabehr

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Reviewed: Jul. 10, 2009

very tasty, next time i might use more egg in my egg mixture.

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Kittyluv0508

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

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Reviewed: Jul. 4, 2009

Made this for my husband and helper for lunch thinking this isn't going to go over very well. My husband love it. You just never know. Even had to make more. The jam really makes the sandwich special.

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nanalyn

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Reviewed: Jun. 29, 2009

This sandwich was great. Instead of just using a milk and egg mixture, I added a few things like vanilla, cinnamon, and powdered sugar. I substituted the milk with half and half, and I used potato bread. I made this sandwich for Father's Day breakfast. It was so good and filling to my fiance he almost missed lunch.

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KEISHA

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Reviewed: Jun. 28, 2009

I made this according to the recipe. The sandwiches turned out great. My husband and I enjoyed them for lunch. Serve with fruit salad for a perfect light meal.

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Donna

Home Town: Hollywood, Florida, USA

Living In: Sunrise, Florida, USA

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Reviewed: Jun. 25, 2009

I love this sandwich. I omitted the ham. Turkey only was just fine. There's enough egg bath to really soak the bread. It turned out perfect.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Jun. 22, 2009

No, not for me. The bread was very soggy and I ended up pulling out the meat and cheese and throwing away the bread.

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love2cook

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

This is a great sandwich. My partner had 2 whole sandwiches and usually 1 sandwich is plenty. I'll be making these again

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Allan S

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Jun. 18, 2009

I have been making these since the late 60's when I first had one at a restaurant. It had asparagus in it as well as chicken, ham and cheese. Plus a fried banana on top. I don't like asparagus so that was omitted. I am making them for dinner tonight, with the banana! Adds a different flavour. Thanks for reminding me of this recipe.

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Patricia

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Reviewed: Jun. 18, 2009

This was a great quick and easy meal to make for my on the go family. It was simple and flavourful. My husband loved it and the kids gobbled it right up. I made it exactly as shown.

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Lyndsayjoy

Cooking Level: Intermediate

Living In: Brooks, Alberta, Canada

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Reviewed: Jun. 17, 2009

This was Ok and will not make it again -like the ones in the resturants better :-)

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Rachel D.

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Reviewed: Jun. 16, 2009

I think I will try it a little bit differently next time, but my husband, the sandwich lover, REALLY liked this one!

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Ashley

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

My husband and I have been making these for years. We trim the bread and use butter instead of mustard. Then let set for 24 hours in refg. under a damp towel. Dip in egg mixture and deep fry. But why pay 7-15 dollars at resturant when you can do it at home. Nancy

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nancye49

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Reviewed: Jun. 15, 2009

I tried this tonight. My favorite restaurant makes these and I always wondered exactly how they made them. I never thought I'd like this, but once I tried it, there was no going back. This version is very much like the one I had with the powdered sugar and raspberry jam. Only difference was their batter was thicker. Still this is good!

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Kathygram

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Jun. 15, 2009

I thought this was great. I like spicing stuff up so, I used Louisiana hot sauce in the egg mixture. Then I put cream style horseradish and mustard. Also, I used potato bread. Not sure if the bread changed sogginess but, I let the bread sit in the mix for 20-30 seconds and it was fine.

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brytn

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Reviewed: Jun. 15, 2009

I have also tried a monte cristo dipped in a tempura batter then deep fried

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Dragona72

Cooking Level: Professional

Home Town: Phoenix, Arizona, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Jun. 15, 2009

I used roast beef instead of ham because it's all I had, but it was delicious!!!

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jun. 15, 2009

I make these without the mayo and mustard and they are still great! I agree with the person who said that deep frying is a regional thing. I had it deep fried once and the greasy thick coating was just too much! For the people who said that something is missing, make sure you are using good quality meats and cheeses and serve with a side of good quality raspberry jam! This is a delight!

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Cinnamon18

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 15, 2009

tradtional monte cristo are deep fried in a much thicker batter. I personally havent made this person recipe cause i have my own version of doing it. I used thick egg bread like Challah or a Brioche bread that can hold the batter. I use whole-berry cranberry sauce on the inside of the bread ham turkey swiss of course and a few slices of good applewood bacon. You can also experiment with a different chesse.... but my batter is made from 1/2 & 1/2 (1/4 cup) and eggs(4 large) to your batter add a dash of nutmeg and black pepper and cook it as if you are cooking fench toast but in a sandwich form.... Plate it with some warm maple syrup for dunking!!! I hope this info helps some1...enjoy!!!

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