Reviewed: Apr. 12, 2012

I make 2 sandwiches every day for my husband to take to work... I put the mayo/mustard on one slice of bread then dip the opposite side of that slice in the egg mixture (put it in a warm frying pan), I then add the meat and cheese and then with the 2nd slice I dip it in the egg mixture (both sides are covered), put this on top of the meat..sprinkle a little salt on it... I find you really need to let these sandwiches cook slowly, over low heat, to make sure they are cooked through and not soggy.. hope this helps!

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Welland, Ontario, Canada

Reviewed: Mar. 29, 2012

THIS WAS VERY VERY GOOD. IT HAS BEEN ADDED TO MY FAVORITES LIST. THANKS FOR SHARING!!

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Reviewer:

Lyle

Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

I was looking for a quick dinner and didnt want french toast or grilled cheese, and I had seen this on diner menus, so I figured it had to be ok.. It was really good! It didnt come out as pretty as I had hoped, but next time I go to the diner I will order this to check it out and perfect my sandwich!

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Reviewer:

Tracy

Cooking Level: Intermediate

Reviewed: Jan. 12, 2012

This was a last minute dinner for the boys tonight. I doubled it to make two sandwiches. The kids thought this was great--they flipped over the "french toast sandwiches". I did cook my sandwiches in a buttered skillet, that was the only change I made.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 10, 2012

I'm from Baltimore, MD and the way we've always made them is without the mayo/mustard, heavy on the egg so it is really battered, cut into triangles, and served with Warm Real Maple Syrup for dipping. It is SO good like this.

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Reviewer:

buddhagirl

Reviewed: Sep. 18, 2011

when i followed the recipe the batter was not very think but i like it better that way. i switch this recipe up alot and used various meats and cheeses and its always good. i also use raspberry preserves to dip it in.

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Reviewer:

kk_mcqueen

Cooking Level: Intermediate

Reviewed: Sep. 3, 2011

I would not make this again - too heavy tasting.

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Reviewer:

Rex Hutcheson

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Reviewed: Jul. 19, 2011

Mine came out soggy on the inside. Not sure why, but maybe it was the light mayo, even though I used only a little. Will try with mustard only next time. I have had this sandwich in a restaurant and mine did not turn out nearly that well.

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Reviewer:

JoannZ

Reviewed: Apr. 7, 2011

Nice and quick. I substituted medium cheddar because that's what I had and my daughter prefers it to Swiss. I would make this again.

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Reviewer:

tamarafrog

Reviewed: Apr. 2, 2011

I haven't had a Monte Cristo for years. The one other time I tried making one it seemed it was just a huge mess. I don't know if this one is just less messy, or if I just handled it better. I now have a flexible spatula that made this much easier. I dipped the one side, carefully put it in the pan and let it cook long enough to firm up. Then was easily able to get my flexible spatula under it, carefully turned it over, then dipped the other side and put it back in the pan. This kept it from getting soggy on the second side before I had a chance to cook it. (I also think medium is too high.) It stayed neat and looked very pretty when done. I will say I think I prefer broiling or grilling over the "French toast" approach. It tasted like ham n swiss, but the texture of the bite was like French toast. I would not have wanted a thicker dip. (Speaking of which, the egg wash is enough for 2-3 of these sandwiches.) And no conf sugar here - why does a *sandwich* need to be sweet?

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