4 Stars - This recipe was delish! I have to confess, I have never tried a Monte Cristo sandwich before. It is one I know my mom likes but I never could get past putting jam & powdered sugar on my meat Sammy. I decided to triple this recipe & try it out while we had family in town to help us eat all the extra food from the RSC recipes I wanted to make. Luckily, my brother-in-law had eaten a Monte Cristo many times before & would be able to help me make a good comparison. I was completely surprised by the way the raspberry preserves complemented the ham & turkey. The honey-mustard sauce was also a nice surprise & only one of us opted out of it for personal preference. We used several different types of breads, including sourdough, French & buttermilk. Everyone liked the taste of their sandwich (even the picky eaters). My only concern was that the method for coating the sammies with egg led to soggy bread, even on the French & sourdoughs. I poured, flipped, & put them immediately on the griddle (big enough to cook most of them all at once) but even in that short time they had soaked too much. Some began to fall apart while cooking & the end result was not as crispy as we would have expected. I will definitely make these again but will just dip & flip each Sammy like French toast, without letting them lay in the wet mixture. Made, enjoyed & reviewed for RSC#11, January 2008.
Very good sandwich. Easy and quick to put together. I used a multi-grain sourdough bread. The honey/mustard mixture was runny and soaked into the bread. I think I would like it better without the brandy in the egg mixture. Overall, a very tasty recipe.