Before you even think to begin this Monte Cristo, search for the red currant jelly. It's a must-have condiment for this dish. The French toast encases cheese, ham, and turkey in this classic American favorite, and it's so gooey and rich, you need to tart jelly to cut through with a welcome contrast. Emmentaler is a yellow, medium-hard Swiss cheese with a savory, but mild, taste. It's also called Emmenthal. It's a heavyweight from the heart of Switzerland. This version of the Monte Cristo doesn't deep-fry it, but pan-fries, which seems a smidgen less worryingly rich.
Rumored to have first been served in Los Angeles in the 1950s, the Monte Cristo sandwich is still a staple on the lunch menu at Disneyland’s Blue Bayou restaurant.... Read More