Monte Cristo Sandwiches

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A Monte Cristo Sandwiches is a fried sandwich.

To make it, you take two pieces of bread, and place a slice of cheese and a slice of meat in the middle. The meat is usually chicken or turkey.

The top and bottom of the sandwich are dipped in egg beaten with milk, then the sandwich is then fried up in butter.

Traditionally, a Monte Cristo Sandwich is served with a small pot of jam on the side.

A variant calls for dipping the sandwich in a batter, and deep-frying it.


History
Monte Cristo sandwiches have been around since at least 1923. [Note: The Monte Cristo Hotel in Everett, Washington, with which some try to associate the name, did not open until 1925.]

There has been some variation over time as to the number of layers in the sandwich.


"Sandwiches ... Monte Cristo .... 50 c". Advertisement in The Caterer and Hotel Proprietors' Gazette, January 1923. Page 32.


Here there are 5 layers: "Cover six slices of sandwich bread with a slice of American full cream cheese, cover the cheese with slices of boiled ham, cover with slices of bread, tie with white string, dip in beaten egg and fry a nice brown on both sides in hot butter. Place on hot plates, remove the string and serve." -- Wyman, A.L. Practical Recipes: Help for Epicures and All Who Appreciate Good Cooking. Los Angeles, California: Los Angeles Times. 24 May 1924. Page 6.


"Monte Cristo Sandwich 75c." -- Advertisement for Club Fortune, Reno Nevada. Appearing in Nevada State Journal. 17 September 1942. Page 1.


"MONTE CRISTO SANDWICH, French fries 90c." -- Advertisment for Moulin Rouge, Reno Nevada. Appearing in Reno Evening Gazette. 26 April 1949. Page 8


Here there is just 1 layer (implied): "And here, Madame, is the Monte Cristo, a sandwich de luxe to be prepared and served from a buffet. A big stainless steel frying pan and a grill, or a crepes suzette pan with the alcohol lamp is needed. Sandwich Monte Cristo: Make full-sized sandwiches of decrusted white bread put together with sliced chicken and Swiss cheese. Cut in halves. Dip in 2 eggs beaten with 1 c. light cream and sauté in butter." -- Allen, Ida Bailey. A Buffet Supper for New Year's Eve. Huntingdon, Pennsylvania. Daily News. 1 January 1954. Page 16


Here the writer calls for 2 layers: "I first encountered the Monte Cristo sandwich in the Ship Room of the famous Huntington Hotel In Pasadena where I had traveled in 1946 with a fine bunch of World War II veterans who returned to the football field to carve some Rose Bowl history on New Year's Day. The Monte Cristo may have been named after the Count but as served at the Huntington was a product of the resourcefulness of Steve Romer, who at that time was assistant manager. The recipe is timely during the holiday season because it provides a delicious use of leftover turkey, ham or chicken. Here's the method for making each Monte Cristo sandwich:

Butter a slice of white bread and cover with slices of baked ham and turkey (or chicken), white meat preferred. Butter a second slice of bread on both sides and place atop meat. Cover with 2 thin slices of swiss cheese.

BUTTER A THIRD slice of bread on one side and place buttered side down on the cheese. Trim away the crusts and cut the sandwich diagonally in two. Secure the halves with toothpicks and dip in beaten egg. Saute them gently in melted butter on both sides until golden brown. Remove the picks and serve with cranberry sauce or red currant jelly. This is a treat for luncheon or a light supper." -- Fynn, Charles E. Mostly for Men column. Chicago, Illinois: Daily Herald. 8 January 1970. Section 2, Page 1.

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