Monte Cristo Delights

From: Grimm's Restaurant Tales

On Feb 25, 2008

What an inventive way to enjoy Monte Cristo at home! When we moved to AZ, I noticed there were no Bennigan's here! I thought my Monte Cristo's were over until I found this. Funny enough in this recipe my husband enjoys the preserves but he won't eat them if they're on the side at a restaurant. BTW this is great for breakfast left-overs if you have some fenicky family members that find it too weird for dinner.

From: RéeLani

On Feb 16, 2008

Made for a quick lunch today since we happened to have all ingredients on hand. Minor changes were to use low fat Bisquick and shredded Swiss since that's what we had. I found a need for a bit more Bisquick, maybe another half cup with a quarter cup of milk; not sure if that's because of it being low fat or not. It was easy to put together and the only change was that I didn't include the fruit spread since we had a guest and wasn't sure if they'd like it. Baked perfectly in 30 minutes and I served with warmed raspberry preserves to spoon on top. We'll have this again I know.

From: SweetsLady

On Apr 17, 2007

I've made this for a couple of years. It is wonderful! I do use 3 cups bisquick, 1 cup milk and 2 eggs to help spread it easier. I also use jam not all fruit spread. Delish!

From: ms_bold

On Dec 10, 2003

Although not quite as good as the Monte Cristo sandwiches at a local pub, this does have a great flavor. Hubby ate 3 pieces! I do recommend following the recipe exactly and using all-fruit spread. I used fruit preserves that I had on hand; they were a little watery after baking. This was my mistake, though...no fault of the recipe. We served these with fresh tossed salad and large glasses of milk. Yum! I like a little extra jam to slather on each bite!