Monte Cristo sandwich
From Wikipedia, the free encyclopedia
A Monte Cristo sandwich consists of ham, turkey, and Swiss cheese between two slices of bread, soaked in an egg-based batter and grilled or deep-fried.
The sandwich is often served with fresh fruit or with maple syrup on the side. It is sometimes served with fruit preserves, powdered sugar, or sweet mustard sauce.
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[edit] Origins
The Monte Cristo sandwich appears to be an American derivative of the croque-monsieur, a similarly batter-dipped sandwich from France. Its precise appearance in the United States remains in dispute - records from various Los Angeles restaurants, including the Brown Derby, have included the sandwich in their menus and cookbooks as far back as the 1940s. Much of its popularity stems from being a featured menu item at Disneyland's Blue Bayou Restaurant (located in New Orleans Square), which opened in 1966. [1] Its modern presence in diners and mid-priced restaurant chains, such as Bennigan's, holds the sandwich true to its bistro origins.
The sandwich's etymological origins are equally contentious. While numerous colorful theories exist, the most straightforward explanation is that "Monte Cristo" is an intentional corruption of the aforementioned "croque monsieur".
"The syrup on the monte cristo" is an expression roughly synonymous with the saying "the icing on the cake."[citation needed]
[edit] See also
[edit] References
- ^ Linda Stradley. Monte Cristo Sandwich. What's Cooking America. Retrieved on September 28, 2005.
