Charles Gifford extrapolated from data available...

>
> "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...ase_vch=Sandwi
> ches&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.
>
The same fork in the road where sauteed and deep fried French toast parted
ways.

TMO