"Kate Connally" > wrote in message
...
> Charles Gifford wrote:
> >
> > I have done a considerable amount of searching today about the Monte
Cristo
> > sandwich. I, for some reason, thought that this was cooked by
deep-frying.
> > Most of the recipes I have seen are pan or griddle fried in butter with
only
> > a few that call for deep-frying. I have not been successful in
discovering
> > the origin of this sandwich let alone what the original method was. The
> > variations are astounding! Can anyone help with the history of this
> > sandwich? Thanks!
>
> Charlie,
> I googled it and this is what I came up with.
> It seems to be a variation on the Croque Monsieur.
> It appears in the 1940's and 50's in So. Calif.
> It is not deep fried, but fried in butter according
> to the earliest known recipes. See these sites:
>
>
http://www.hungrymonster.com/FoodFac...iches&fid=7541
>
> http://www.gti.net/mocolib1/kid/food...ml#montecristo
>
> http://whatscookingamerica.net/Histo...ichHistory.htm
>
> Kate
> --

Thank you Kate, these seem to back-up what I had found earlier. I do wonder
though where all the deep-fried variations come from. Other than that it
seems that there is no specific answer. I do find the "Brown Derby" tie-in
interesting.

Charlie