Origin and history of the Monte Cristo Sandwich
The Monte Cristo Sandwich is a delicious variant of the classic French croque-monsieur, adapted to the tastes and culinary traditions of America. It is believed its name comes from the novel "The Count of Monte Cristo" by Alexandre Dumas, due to its rich and luxurious combination of ingredients. In the United States, this sandwich became popular in the 1960s and 1970s, especially in diner-style restaurants and establishments like Bennigan's.
In Latin America, this dish has different names and variations depending on the country. For example, in Mexico and some Central American countries, it is commonly known as "Breaded ham and cheese sandwich" or simply "Fried sandwich." In Argentina and Uruguay, although there is no specific name, similar versions can be found under the general category of "breaded sandwiches" or "special sandwiches." The essence of the dish, however, remains in its combination of bread, cheese, ham or turkey, and the technique of frying or baking with an egg and milk mixture.
How to prepare Bennigan's baked Monte Cristo Sandwich
Bennigan's baked Monte Cristo Sandwich is a practical and delicious version that avoids the traditional frying, using the oven to achieve a golden and crispy texture. To prepare it you will need basic ingredients like Swiss cheese, cooked turkey, white bread, eggs, milk, dry onion soup mix, and butter.
Preheat the oven to 450°F (230°C).
Place a slice of cheese and a slice of turkey on each of the four slices of bread.
In a pie dish, beat the eggs, milk, and dry soup mix until well combined.
Dip each sandwich in the egg mixture, also placing pieces of onion on the bread to add flavor.
Make sure to use all of the egg mixture so the sandwiches are well soaked.
Place butter in a 38 x 25 cm (approximately 9x13 inch) pie dish and put it in the oven for a couple of minutes to melt.
Carefully place the sandwiches in the dish and drizzle any remaining egg mixture over them.
Bake for 5 minutes.
Carefully flip the sandwiches and continue baking until they are golden and crispy.
