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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Reviewer:

Erimess

Cooking Level: Intermediate

Reviewed: Mar. 9, 2011

Very good! The use of Djon was new to me but I figured I give it a try and was very pleased. My family begged for these to be made the day.

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2 users found this review helpful

Reviewer:

boss3021979

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Feb. 27, 2011

These are incredibly good ~ a teensy bit southern style, not quite so French (lite), but so yummy. My family ate them up, and I made triple the recipe :) Thanks so much for sharing

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Reviewer:

fleur

Cooking Level: Intermediate

Reviewed: Feb. 14, 2011

My husband thought I was nuts when I served this to him (the powedered sugar on top completely threw him off!). But one bite and he was asking for more! Delicious!! Cooked slowly on medium heat so that it browned nicely, cheese melted and no soggy bread!

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Reviewer:

Mary K.

Reviewed: Feb. 3, 2011

Really good, just what I was looking for, a few changes due to what I had on hand, used hearty rye bread and capicola instead of ham. Probably only use about 1/4 cup of half & half instead of 1/2 cup milk. Of course did not dust with powdered sugar or serve with jam

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Reviewer:

Sandy

Cooking Level: Expert

Living In: Dayton, Ohio, USA

Reviewed: Jan. 17, 2011

Good filling sandwich. My husband made his while I watched our infant and his was soggy even after cooking for a while so I made "french toast" first then added the insides and put it back on the pan to heat up. That's how we'll do it from now on.

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Reviewer:

DEEJ

Reviewed: Dec. 26, 2010

This was a great sandwich. I didn't have swiss cheese so I used mozzarella and it turned out fine. What a great way to use up leftover turkey and ham!

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Reviewer:

NOSURRENDER

Reviewed: Dec. 1, 2010

great sandwich!

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Reviewer:

GPOSBORN

Reviewed: Nov. 16, 2010

Very good! Perfect with a side of strawberry preserves/jam. 1 egg + 1/2 c milk is enough to coat several sandwiches. The mustard mayo spread gives an interesting perk to this sweet sandwich!

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2 users found this review helpful