A Better Ham & Cheese Sandwich - Monte Cristo | Chef Jean-Pierre
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Hello There Friends! The Monte Cristo sandwich, a beloved classic from the 70s, is a delectable twist on the traditional ham and cheese sandwich. This version is dipped in a rich egg batter and sautéed to a golden brown perfection, then finished in the oven to ensure the cheese is melted and the sandwich is heated through. Serve it with a side of fries or a salad for a nostalgic and satisfying meal. Let me know what you think in the comments below!
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I could watch this guy make a bowl of cereal and enjoy it .
Do it chef 🤣 with coconut milk and Alpen - don’t forget to fry it first
I grew up in the 80s. Monte cristo was a Sunday special at home. Great memories.
Oh man, brings back memories. I wasn't alive in the 70's, but my grandfather used to make these from time to time for us grandkids in the 80s and 90's.
A chain restaurant I ate at as a kid served these battered and deep fried with a raspberry dipping sauce- weird combo but it WORKED.
Same... when I make these sandwiches at home I sprinkle them with powdered sugar and dip them in raspberry jelly 😋
I think i remember this, though i don’t think i ever had one 😭
My mother loved Monte Cristo sandwiches. I had them once in a while. I never had them with raspberry jam. When I make them now I will definitely try the jam.
Was the restaurant called Cheddar's?
@@DoomTrooperTV Bennigans
Chef JP, when I was a little girl, my Grand mother would take us to a fancy department store for special occasions (Bullock's in Pasadena) for lunch. I always ordered the Monte Cristo and loved it; sadly you don't see it on menus any longer. They also had 'popovers' that looked a bit like a Yorkshire pudding, and my Grandma was nuts about them. Thank you for the recipe, much love to you and Jack!
Chef Jean-Pierre’s channel brings me so much joy. Not only have I learned a lot from him, but I find his passion for food absolutely infectious.
If only we could all be so enthusiastic about our chosen profession after 50+ years!
Chef is Da Bomb! lol
True story!
It's true! If you love what you do for a living, your life will be soooo much more enjoyable. Thank God, I bumbled into a field that I loved. I couldn't believe they were paying me. I would have done it for nothing! God bless Chef!
It's true! If you love what you do for a living, your life will be soooo much more enjoyable. Thank God, I bumbled into a field that I loved. I couldn't believe they were paying me. I would have done it for nothing! God bless Chef!
@@rioseventytwo1121 - I'm right with you! I had so many "just jobs" when I was younger - much younger - I did them well, because I just do that. If I'm being paid to do a job, they get their money's worth! Which makes it easier for me to get what I want when I need it. But - they were just jobs. Not careers. I decided almost on the spur of the moment one day - while I was actually AT WORK that our two children would be reaching college age in about five years. We hadn't been able to put much away for their education. But I knew they were both smart as a whip, and would likely be getting some kind of scholarships or grants, or both to help pay most of it. BUT I couldn't absolutely count on that, so, since my husband was already making decent money at his profession, I better figure out how to up the ante from my side, and learn how to make more money than I was making then. Working for a local newspaper in the Circulation Department, and then the Advertising Department was just OK in the salary department, but I knew I could learn to do better than that. I had attended the state Community/Vocational College about 12 years prior, but had to stop going when the doctor told me he wanted me home with my feet up most of the time, and doing nothing beyond sedentary work. Until our first baby came! She had been quite the surprise, and her timing was going to put me in the delivery room right about the time I should have been finishing up the coursework, taking all the finals, graduating and going right to work as an L.P.N.! Not a sedentary job to be sure. But I didn't really mind, as her arrival would certainly be a major blessing for us. I had to leave school, and I became a very sedentary mother-to-be for 4 months, and then a SAHM.
By this time, I felt like I should find a way to get myself better educated, and get to work doing something that paid much better! So, I called the College right after work that day, and asked them to send me "stuff!" I had become aware of a career field during my attendance in LPN school that I had never heard of before. I met one of the students some time before leaving school became an issue, and we became friends. She was in a Surgical Technology program which trained Certified Surgical Technologists, and the entire thing intrigued me mightily. Unfortunately, it was well past the time when I could have switched majors, and was kind of stuck. Not one to just completely give up on anything that really intrigued me like that, I learned more about it by visiting my friend at her apartment, before I was ordered off my feet, and filed it all away for future reference in the back of my mind. It got pulled up again, and I asked if they still taught it, and was assured that they certainly did. In fact, it was one of their most popular programs, and was very competitive to get into! The previous class had been assembled for 25 students, and they had more than 2500 applications! It took about two years, depending on how long you took to take and pass all the prerequisite courses, plus the actual technical program takes one year beyond that. To make a very long story much shorter, I filled out a TON of paperwork (well before there were computers or even a "World Wide Web") so it all was pen and paper, a lot of it was submitted through, and got responses to them through the mail! This was in late 1990. I filed the FAFSA, and got some help, but far from a full scholarship, or anything of that nature. Basically I cobbled together my own money, a PELL grant that covered exactly one semester, right to the penny, a continuing source of funds from "Bank of Mom" who considered she was getting off cheap, as I was the only child out of four (I'm the oldest by 7, 8, and almost 10 years,) to get into higher education of any sort; a part time job, a work-study grant for one semester where I put together my own "work" part, becoming a lab assistant for my Anatomy and Physiology professor. He was getting ready to physically post the job on the school bulletin board in the hallway, when I showed up, saving him the trip and the trouble! So, I did that for 20 hours a week my third semester of prerequisites, since I had already taken and passed his classes with A's in both. By the time I had almost completed my last two prerequisites, it was time to find out if your application and other paperwork had been accepted to be called for the first major interview, and get either accepted, or rejected to start the one year program. I had also already taken a series of medically focused professional aptitude tests. The scores in those timed tests would also help determine if you'd get called for an interview. Since I had finished every section with time to spare, and was pretty confident in my answers (NEVER change an answer, unless you can prove by the correct answer to another question, that your other answer had to be wrong. That's very rare. Keeping my answers from the first time always yields me more right answers than wrong.) I got called to come to "The Cattle Call" for an interview with all the instructors, and maybe the program Dean. In the early 1990s, it was assumed that every candidate would appear on time, early if possible, and dressed in Office Professional wear. No jeans, no sneakers; hair, makeup and jewelry for the ladies would be unintrusive, not over the top. Men in coat and tie, also no jeans, and definitely no outrageous hairstyles, no piercings, no tattoos visible, and so on. We would also have to pass the same muster with the hospital surgery departments where we would be having our clinical rotations. I got a haircut the week before, so I had time to beat it into submission, should it not come out exactly right!
As you can tell, I got my interview, and then some! As we were all sitting in chairs lining both sides of the hallway in the part where the instructors and the other medical programs instructors had their offices. Including the "Dean" of the medical programs, nervous and trying not to show it, there were at least 50 applicants that day. Suddenly one of the secretaries for the instructors came quickly walking down the hall, calling a name. As she got closer, I realized it was MY name! I jumped, swallowed hard, raised my hand, and answered, "Here, ma'am!" She came close, leaned over and said softly, "Mrs. Warner wants to speak with you!" I thought, "Oh my gosh! What did I do?" I just said, "Which office, please?" She pointed down the hall, and told me the office number. Everybody - I mean EVERYBODY - was suddenly focused on ME! They watched as I gathered my jacket and purse, smile nervously, and walk down the hall. I was approaching her door, and she was already there, to greet me, and usher me into her office. I had a seat at her instruction, and greeted her. She said first, I was not to worry - I hadn't done anything wrong. Quite the contrary, I was there because she just had to ask me about my test scores! She had a computer printout in her hands that I couldn't read from behind, but it seemed to be an alphabetical grade report. She said that first she had to call the test grading and processing company, to be sure the grades listed for me were correct. She was assured there were no anomalies, it was all correct. Then she started telling me about my scores, and after going through all of them, (which were all high, but seemed normal for me) she said she had never seen anyone achieve such high scores before! I had three out of five perfect scores. And how did I do it? What was my secret? I was really embarrassed by all this praise and attention.😊 I just shrugged, and tried to be honest and not be bragging, and explained how I had found my own almost perfect method to approach standardized testing. Plus how I came to have such a wide range of knowledge. I was 35 and didn't think I was too special in that respect. I grew up with college and high school teachers in my mother's side of the family, and they were my only family for several years after my father abandoned us. I was in my very formative years at that time, I started reading at 4, and was 2 or 3 grade levels in most subjects from the day I walked into my first grade classroom. I even had the school librarian try to run me out of her very carefully and rigidly structured library when I was in the 4th grade, and trying to find more challenging materials in the 6th and 7th grade sections. She even sent a weird letter home to my parents, explaining her rationale, and why they had to insist to me that I not go into other grade level's materials! My mom laughed at her stupidity, read me the letter, and grabbed a pen - a red one was closest - and wrote one word, signing her name below it. She wrote "Why?" She showed me, put it into an envelope, sealed it, and handed it back to me, and then got on with cooking dinner. I gave the letter back to the librarian the next morning, straight off the bus. I didn't say a word, I just smiled and handed it to her and left to be in class on time. Not knowing until much much later, that my mom would be on the phone to the school board and the administrative offices that morning, informing them of the situation, and why she felt that someone needed to have a conversation with the librarian in question, and try to find out why she felt that she had to emulate a dictator in HER library! With the school taxes she and my stepdad paid, the others that paid for the buildings, the books, etc., plus all the money they had to spend for school supplies, the PTA Bake Sales to raise funds for other supplies the teachers needed but the education department would not provide - that library belonged to every parent and every student, and she was not going to tolerate the treatment I was subjected to, along with all the other students who also must have been treated that way, all so a mini-dictator could assuage her ego.
If no oven...when i go camping i lower the heat a bit and put a lid over it..
This chef is simply great
I absolutely adore chefs concentration on classical seventies cuisine. Love. It. While im an amateur already at most of his recipes, watching a master like chef is flat amazing. Things like browning the edges never occurred to me. And i can think of so many variables now. Chef, you are an inspiration.
Thanks to you, dear Chef Jean-Pierre, I went down memory lane 🥰. We didn't know Monte Cristo Sandwich in Switzerland - we only knew The Count of Monte Cristo by Alexandre Dumas. But as a student I ate at least twice a week a Croque Monsieur with salad for lunch as this was relatively cheap 😂 and the Chef put always some extra ham and cheese for us poor guys! Great memories of times gone by. Bisous as always, Eleonora ... and I'll give your Monte Cristo definitely a try!
I'm SO GLAD that summer is almost over. I LOVE to cook when it's cold because I can run my oven! BTW: I was 22 in 1976. Sure wish I could feel like I was 22 for about one week!
I remember eating Monte Cristo sandwiches at a mall restaurant when I was young. Love it
I Love Watching this Guy. It's like a Very Happy Artists using food as the canvas.
This is called Misto Quente (Hot Mix) here in Brazil, you can find it literally any bakery, is a national sandwich. Beautifully done Chef Pierre!
Another great video Chef. I forgot about the Monte Cristo sandwich . My mother would take me to a small diner Pasadena CA in the mid 1970/s and I'd get a Monte Cristo with crinkle cut fries. They used to serve it with a homemade apple butter for dipping. Something wonderful about sharp cheddar and sweet apple butter.
You are a true blessing in a dark world filled with negativity.
Thank you for sharing with us all your knowledge and hard work Mr. Pierre. God Bless you!
You are truly the best! No further words needed. Thanks Chef!
Yummy, I could have that sandwich right now. How lucky to have a famous chef make it for you ❤
Chef, you read my mind. I made a Monte Cristo, for the first time in two decades, two days after your recant bread video. I had to wait until Amazon delivered the Pullman pan. Bread turned out great, but I think your version of Monte Cristo will be better than my attempt, can’t wait to try it.
The recipes are great however... I REALLY tune in to watch Chef Jean-Pierre. Your video are pure joy to watch Chef. Keep em coming.
I was not around in the 70's but I will give this a try! nice video dude!
My husband loves ham & cheese, has never been a turkey fan...I know he will try this, because in the 40+ years together, ONLY Chef JP has been successful getting him to try sweet potatoes! Now, he will ask for me to make them...its all about using the food processor to get that silky texture! TEXTURE IS THE CONDUCTOR if flavor. Thank you for all the knowledge you share with us. ⭐⭐⭐⭐⭐❤❤❤
Dear Chef Jean-Pierre,
Again thank you for this recipe. I saw others' recipes on this and they look way too complicated for me for myself it attempts yours is so simple looks good
Seriously, I want to give you a hug every time I watch this channel.
This is such an interesting way to make a Monte Cristo, I grew up in LA and we used to eat these sandwiches at a place called Jerry's Deli. I learned how to make one at a later date and i would use the triple decker ones dipped in batter and deepfried to golden brown. topped with confectioners sugar and served with raspberry preserves
Had my first monte cristo at the blue bayou in Disneyland when I was 12. It was by far the best sandwich I ever had at that point in life, still holds up quite well today. It was a very large serving and my parents kept taking off my plate once they tried it.
I'd be really interested in a Jean Pierre autobiography
Yes!! I would buy that!😃
The Monte Cristo's that I remember had a light dusting of powdered sugar, and was served with raspberry jam. Delicious!!!
My partner says "You on TH-cam watching that chef again?".
Then later he says "I am so glad you watch him. I love the things of his you are cooking" 🙂
My only problem is it is sometimes difficult to find some of the ingredients here in Spain.
We're having these for dinner tonite Chef !! Thanks for the lesson (update to come🤤)
Looks delicious! I remember these Monte Cristo sandwiches in the 80's in a popular pub here in my small town in central Maryland. Now we have a great breakfast/lunch place the serves a Croque Madam sandwich with mornay sauce. Yum.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
I was a kid of the 70s and this was my favorite going out dish. How do you make everything look so easy when everything falls apart in our hands? Can't I just move in with you and you cook for me until I die?
Love your videos! They have inspired me to cook more instead of reaching for the microwave. ❤
WOW - The Monte Christo is my absolute favorite sandwich to order when I am at The Cheddar's restaurant. They serve it with the raspberry jam. Can't wait to make it at home - thank you.
Fantastic, love this channel, brings me joy and energy to get cooking!
It's always a joy to watch your videos. Much love from Hungary
Headed to the kitchen right now!! Can't wait to try this! Thanks for posting. Love your videos!!
That is the best looking Monte I have ever seen. Love your technique Chef!
Man, that looks so good. That would be the perfect middle of the night snack
Really, a Monte Christo sandwich is ham, cheese and turkey between French Toast. So, I decided to eat it like french toast. I took the Monte Christo sandwich and put it on my plate, poured some make syrup on it and toped it with a bit of strawberry jelly (any flavored jelly works well) got out my knife and fork - It was Amazing!!
I’ve never seen it made this way I’ll have to try it. I’ve always had them battered and deep fried dipping it in preserves mmm
Beautifully done Chef Jean-Pierre.
What can I say - Excellent, delicious, and easy to make! Thanks!
Oh my! I wanted cette recette depuis longtemps. Facile à suivre et à faire. Thank you, Chef Jean-Pierre. Merci ☺️
Ah que de souvenirs. En Californie 1977. J'en mangeais au resto.
Chef- I don't know about Florida, but in New England you serve a Monte Cristo with warm Maple Syrup on the side to dip it in!
Denver sandwich is my fav twist on ham, egg and cheese (just needs spring onions & some sweet bell pepper)
Thank you for clarifying the difference between the Monte Christo and Coque Monsiuer.
Monte Cristo (propper ones and not the tiktok versions) are my favorite sandwich!
Beautiful.
I discovered this sandwich in the early 90s. My husband made it from three slices of bread and held the layers with a toothpick. He put some some flour into the egg batter. He would put a vented dome on the pan to cook it. That is how he made it at home so I guess that is how he did it at the restaurant.
I wish that I could make stuff like that at the homeless shelters kitchen. Not feasible for 200+ people.
Years later my 33 yr old son makes his in the wok and uses a wok dome. He makes spaghetti,carbonara, alfredo, potatoe soup and fries the bacon in the wok.
That's a terrific idea....using a domed lid to heat/reheat tall-ish food items. Those lids come in all sorts of heights and diameters and are sold online and in Asian neighborhood markets.
@@msr1116 we also cooked it in either cast iron or carbon pans.
Ha ha ha ha ha! In 1976, I was 19!
Oh! That's a good one, Chef! One for the ole recipe box! Yes! Thank you, Chef Jean-Pierre!
So a 'French Toast' croque monsieur. Genius!
youre awesome chef jean pierre.......
I love how Chef is, Who am i kidding? I’m not going to wait! I’m eating it NOW!
I sometimes make something similar to this with some very thinly sliced tomato in the middle, and less of a stack (bread, cheese 1, deli meat (usually turkey), tomato, cheese 2, bread). I found that a little Japanese Kewpie mayonnaise on top, only a line or two, complements the sandwich well.
Will definitely try this!
Bennigan's Restaurant's had the BEST Monte Cristo!. Submerged in batter and deep fried, such thick batter you cannot see any of the sandwich before cutting. Hit with Powdered Sugar and served with Raspberry Jam...AH-MAZING!
Oh snap, this is one of my favorite sandwiches 🥪 Thank you Chef - Looks delicious 😋💯
I love these with some orange marmalade to dip it in...
I made this the other day (different TH-camr sorry chef). However it was FANTASTIC. So glad you did a version too!
I would love a recipe all in French! Like Chef Jean-Pierre I am a French speaker now speaking English most of the time, but I would love to have one recipe from you that is done in French!
Interesting and very different from how I’ve made it. I use a french roll and make French toast, in a separate pan a sear my ham, I throw cheese on top of the ham and put the lid on it to melt then I put it together and put a jelly inside and top it with powdered sugar.
The sandwich looks amazing and delicious. The problem is if it takes 5 mins on the pan and 10-15 mins in the oven, it doesn’t sound like something suitable as a quick lunch. I’d love to try it some day though.
Chef Jean-Pierre, the Bob Ross of Cooking! 😁
Lol this guy makes the cooking time pass so quickly while he talks. Has the gift of gab for sure
When people ask how did I learn to cook so well I tell them my mother and chef Jean Pierre ! 👨🍳
Great. It’s almost midnight and I want a monte cristo 😂 looks soooooooo good.
Wow. This sandwich looks delicious and you make it look so easy! Bravo!
My only experience with a Monte Cristo comes from some chain restaurant, don't remember which one. It came with, I think, a compote of raspberry jam or something like that. I thought that was part of the dish; maybe it was just their take on it. Glad to see an authentic recipe, Chef!
Nice one, chef! 👍🏻
i always use a panini press to make these, just don't press it too hard. press it slightly down and lock the handle..
I've been looking for new appetizers, and I think this will fit the bill; looking forward to trying it! : )
Ah the Monte Cristo! The only ones I ever had was from Bennigans. That thing was battered and deep fried and served with raspberry jam and a dusting of powdered sugar
Appreciate the lesson as always Chef. ✌ 🇦🇺
The best ham and cheese I ever had was in a bowling alley at Ray Barracks in Germany. I would add some German Senf and OMG. Amazing with a German Bier.
I thought Montes had jam in them. The sandwich I'm keen on making is a Croque Monsieur. All from scratch except the bread.
Jean-Pierre is the most entertaining chef on youtube
My Favorite that and a Good Cuban Sandwich
I know you've talked about "mounting" butter to "finish" a sauce, but could you please make a video on Buerre Monte? I know that this delightful butter sauce can have many different variations, but I'm mostly ignorant on its ins and outs, subtleties, flavorings, and overall various techniques.
I know that some people have called it the "instant sauce", but if I'm going to try it, first, I'd like to have had some expert guidance.
So... could you --- *PLEASE* ???
The only thing that would make this better would be Jean Pierre cooking in a leisure suit. =c)
AMAZING sandwich 👌😋
In "SpongeBob" there is a series in which he puts a feather bed of lettuce leaves on a bun. Then he puts a cutlet on the feather bed and covers it with cheese like a blanket. And then he sits down and reads a fairy tale to the cutlet. Because he makes burgers with love. For some reason, I just remembered that moment.
2 slices of bread,,without crust..4 slices of cheese, 2 ham slices, mayonnaise, butter ( which looked liked oil while frying) then the oven.. OG Count Monte Cristo would be turning in his grave..so much time and effort..
12:30 signature finger tingles. Monte Cristo!
Damn looks good definitely gonna try thanks chef
looks delicious. there was one time I experimented a bit for fun by doing this with a beer batter instead, and even though it was really good, I probably wont do it like that again haha
Would love to see a video or pics of Chef in his restaurant in 1976 😃
Even those of us who didnt live through the 70's are nostolgic for the 70's. Peak dollar, before the purchase power wemt through the floor
Looks good Chef.
I agree that a 3-layer version sounds like a terrible idea. Why increase the bread-to-filling ratio and make it harder for heat to reach the interior?
Awesome tutorial as usual Chef. What would be a good side dish for this besides a salad?
I'm sorry but I just can't help but wonder how much more wonderful that would be with paper thin slices of tomato in the middle too. Yummy.
Do I like the video? Heck ya Chef!!! love my emotional support butter too
Is this like a panani? I used to eat them all the time at an italian place, that bread was king..
I do miss these delicious sandwiches, I had it with a sprinkle of powder sugar.
Made my clarified butter last night, the bread is cooling right now. Dinner tomorrow is going to be this. I don’t like Swiss so I won’t put it in there. Provolone though should be good.
Grazie per il video, Salutamu!
Beautiful!
Could I please ask what your timer brand or make and model is. I like the analogue better than the digital ones. It's also a great size for my poor eyes. 😒
Mmm, it's look like a LOT of work for a sandwich, but i admit it's look pretty good :p
Mais quand même, un bon corque-monsieur me semble un rapport temps de préparation/plaisir bien meilleur :)
Nutmeg!!!! Where is Townsends?!?
Looks like something out of Scooby Doo! 😋