Reviewed: Feb. 28, 2012

Very good. The family and guests liked them. Definitely weren't fancy like the restaurant ones, but I cooked in a little oil and butter. Took a lot of hands for a large batch. Needed 4x the batter for 15 whole sandwiches.

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KIRSTENFINNIGAN

Cooking Level: Expert

Home Town: Cupertino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Feb. 26, 2012

An unusual recipe for us to try but we were so glad we did! Dipped our sandwich in strawberry jam... fantastic!

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Reviewer:

What's for dinner, mom?

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Cooking Level: Expert

Reviewed: Feb. 19, 2012

Thanks so much for this recipe! Monte cristo has been one of my favorite sandwiches for a years but I didn't have a good recipe til now. Yes it's very heavy, that's why I only indulge once or twice a year!! The only change I made was to saute this in butter (using clarified butter) instead of oil. My family loved this treat for dinner. I served with a nice light fruit salad to offset the clogging of the arteries...LOL Try this once and you won't be disappointed!

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TaraR

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

Fantastic! I made this exactly according to the recipe and it turned out so well. Very delicious. These were the best Monte Cristos I have had since Bennigan's closed down. Truly fabulous! I recommend placing the cooked sandwiches on a plate layered with paper towels so the hot oil will be absorbed. They were crispy and delicious and perfect! I enjoyed eating them with raspberry jam.

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Vampire Chef

Reviewed: Jan. 26, 2012

One trick that I found, wrap the sandwich tightly in plastic wrap over night. It makes sure it sets while frying.

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kjay

Cooking Level: Professional

Home Town: Boulder, Colorado, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 18, 2012

You can make these bit size if you take one piece of bread, cut the crust off, and roll flat with a rolling pin. Layer on a slice of cheese, turkey, and ham and then roll up. Secure with four toothpicks, spaced evenly, and cut into 4 pieces. You dip the pieces individually in the batter and fry them up. They were so cute!

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footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Nov. 9, 2011

Was not WOWED by the batter. Recipe didn't quite live up to the rating.

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patti

Reviewed: Oct. 29, 2011

The entire family LOVED this! I made a double batch, since we normally have 8 people at the table. We had enough to share some with our neighbor who also loved it. Perfect - I didn't change a thing. All the kids wanted it put into the regular menu rotation for our house.

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katkah

Cooking Level: Expert

Reviewed: Oct. 17, 2011

I had my first Monte Cristo sandwich at a local restaurant and just loved it. Since then, I have been searching for a recipe that was as close to that same sandwich as I could get, and I believe I found it. Some other recipes suggest just dipping your sandwich in a milk/egg mixture and grilling like french toast, but I believe the batter and the frying is part of what makes this so delicious. For anyone worried about the oily greasy flavor, I used butter flavored Crisco and then laid them out on a paper towel to soak up the excess grease. They turned out delicious! We made these for a family birthday dinner and they were a hit with EVERYONE (from the little kids to the older adults). We served ours with powdered sugar and drizzled with raspberry preserves.

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Rachel

Home Town: Independence, Kentucky, USA

Living In: Walton, Kentucky, USA

Reviewed: Oct. 1, 2011

I used to LOVE these sandwiches years ago!!! Bennigan's used to sell them. Then I was diagnosed with Celiac disease and have not had one in years. Made them tonight with my gluten free flour and they were fantastic!!! So glad to have them again. Good recipe for gluten free too.

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