The Great Monte Cristo Debate - "It's Only Food" Blog at Allrecipes.com - 182917

"It's Only Food"

The Great Monte Cristo Debate 
 
Jun. 27, 2010 3:07 pm 
Updated: Jul. 11, 2010 11:33 am
Once again I come to you the readers to settle a debate. 
 Is the Monte Cristo sandwich grilled on a griddle (like french toast) or deep fried?

I welcome your comments about this gastonomic mystery.
 
Comments
Jun. 27, 2010 3:30 pm
Well since it's dipped in an egg batter and fried in butter, I will say fried. Although I believe I did read somewhere the original version was grilled. :)
 
JUDY88 
Jun. 27, 2010 4:12 pm
grilled i would think but you can also fry it also
 
Jun. 27, 2010 6:30 pm
I always thought they were grilled. Never thought about fried before.
 
Jun. 27, 2010 7:30 pm
Well, I love this play on words thing. It's "grilled" like a "grilled cheese" is grilled. Not like a hamburger or steak is grilled. And actually, wouldn't it be "griddled" ? Like tortillas? Fried just sounds ugly, LOL!!
 
Jun. 27, 2010 7:46 pm
Well, that is interesting CJ, there is a recipe on here that the sammie is dipped in batter and it calls itself The Real Monte Cristo. I would think it supposed to be like french toast, so I would say it's grilled. Frying, I think is like a couple inches of oil: chicken,fries,candy bars. My kids have never had them and I haven't in a very long time as well. Tomorrow for dinner. Ya! Thanks for asking a good question.
 
Rae 
Jun. 27, 2010 8:49 pm
Mmmm one of my favorite sandwiches! I've always had them when they were battered and fried. Yummers!
 
Jun. 27, 2010 9:02 pm
Well, I would call it a pan fried, not a deep fried. Since it's cooking in a melted butter medium over heat, in a pan, to me that is a pan fry. the goal of this kind of sandwich is to get some kind of crunchy crust on it. That being said, I have no idea why a grilled cheese is called that because it's certainly not grilled on the outdoor grill, but I guess it can be on an indoor grill. That technique although similar, results in grill marks. That' is more desirable on meats or some sandwiches like panini's. Great, now I'm going to be dreaming about Monte Cristo's.
 
Jun. 28, 2010 12:55 pm
made ahead of time with a light brush of mayo (this helps then stay together), then ham and swiss on one layer and turkey and chedder on the other, wrapped tight in plastic over night , then cut in half diagonally, (take off the plastic, unless you want a nice sheen on your sandwich) dipped in a light batter and deep fried, thats how I have always made them,oh yea with a fruit compote and powdered sugar-but hey-it's only food-keep on commenting you guys rock!
 
Jun. 28, 2010 1:57 pm
Deep fried? Hmmm.. I've never had them that way. Maybe it's an Americanized version of the sandwich, but I've only ever had them grilled with an egg batter dip. Just checking the web quickly, it said the sandwich orginated in France in 1910, consisted of two slices of bread with sliced ham and turkey or chicken and a slice of cheese. Dipped in a beaten egg and grilled using clarified butter. A still popular sandwich in France it is a variation of a sandwich called a Croque Monsieur. In Europe they even have a specially made griddle for them.. go figure. The things you learn in a food blog! :)
 
Jun. 28, 2010 6:03 pm
Ha Ha Avon, I beat you to them! I made them for the kids tonight and in fact going to go make myself one right now. The kids didn't even eat them with syrup or jam but I am! LOL Thanks again CJ!:)
 
Jun. 28, 2010 7:03 pm
In my neck of the woods a Monte Cristo is either grilled or pan fried, not deep fried. But then not many things here are deep fried.
 
Jul. 10, 2010 4:37 pm
Deep fried all the way, baby.
 
Jul. 11, 2010 11:33 am
I MAKE MINE GRILLED(LIKE GRILLED CHEESE) HOWEVER I HAVE SEEN THEM DIPPED INTO PANCAKE BATTER AND FRIED... BUT I THINK??!! THAT THOSE ARE CALLED CROQUE MONSIUERS OR SOMETHING LIKE THAT....
 
 
 
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John Politte

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I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
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Everything-except baking and desserts
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Gravy, my side of the family is mostly French , so we love the sauces and gravies.
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Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
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Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
 
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