The Timeless Allure of the Original 1949 Brown Derby Cookbook Monte Cristo Sandwich

There are certain dishes that transcend time, evoking not just flavor but a palpable sense of nostalgia. The Monte Cristo sandwich, in its purest, skillet-fried form, is one such culinary treasure. I remember my grandmother, a woman whose kitchen was a symphony of simmering sauces and perfectly baked crusts, pulling out her well-worn copy of “The Brown Derby Cookbook.” She’d often talk about the legendary restaurant in Hollywood, a place that seemed to exist in a golden age of glamour and delicious simplicity. When she’d make this Monte Cristo, the air would fill with the comforting aroma of toasting bread, melting cheese, and just a hint of sweetness from the powdered sugar finish. It was more than a meal; it was a Sunday ritual, a taste of a bygone era that always felt both decadent and wonderfully down-to-earth.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: Approximately 4 minutes per side
• Total Time: Approximately 23 minutes
• Servings: 2
• Yields: 2 Monte Cristo Sandwiches
• Dietary Type: Omnivore

Ingredients

This recipe, true to its 1949 origins, relies on a straightforward assembly of quality ingredients. There are no fussy components here, just the building blocks of a truly satisfying sandwich.

• 2 large eggs
• 1⁄4 cup milk
• Salt and freshly ground black pepper, to taste
• 5 tablespoons butter, softened (divided use)
• 6 pieces thinly sliced white bread
• 4 thin slices cooked turkey
• 4 thin slices cooked ham
• 4 thin slices Swiss cheese
• Confectioners’ sugar, for dusting
• Red currant jelly, for dipping

Equipment Needed

While this recipe is wonderfully approachable, a few essential tools will ensure your success.

• Shallow bowl or pie plate (for the egg batter)
• Large nonstick skillet
• Spatula
• Toothpicks
• Sharp knife
• Serving plates

Instructions

The beauty of this Monte Cristo lies in its elegant simplicity, mirroring the directness of early American diner and restaurant fare. Follow these steps precisely, and you’ll be rewarded with a sandwich that’s crispy, gooey, and utterly delightful.

1. In a shallow bowl, lightly beat together the eggs and milk. This will form the custardy coating for your sandwiches. Season this mixture generously with salt and freshly ground black pepper. Set this bowl aside.
2. Prepare your bread. For each sandwich, you will need three slices of thinly sliced white bread. Lightly butter both sides of each of these six slices of bread using approximately 3 tablespoons of the softened butter in total, spreading it evenly to ensure a beautiful golden-brown crust when fried.
3. Assemble the sandwiches. On two of the buttered slices of bread, begin layering your fillings. Place 2 thin slices of cooked turkey on one slice of bread, followed by 2 thin slices of cooked ham.
4. Next, arrange 2 thin slices of Swiss cheese atop the ham and turkey.
5. Place the remaining buttered slice of bread on top, completing the sandwich. Repeat this assembly process for the second sandwich.
6. Now, to ensure the sandwich holds its shape during cooking, trim off the crusts from all four sides of each assembled sandwich. This is a characteristic touch of the classic Monte Cristo.
7. To further secure the sandwich, insert toothpicks through the layers at strategic points. You’ll want to use enough to keep everything together.
8. Using a sharp knife, cut each sandwich in half on the diagonal. This creates neat, easy-to-handle portions and exposes some of that glorious cheesy interior.
9. It’s time to cook! Melt 2 tablespoons of the softened butter in a large nonstick skillet over medium heat. You’ll know the butter is ready when it begins to foam.
10. Working with one half of a sandwich at a time, dip both the top and bottom sides into the egg and milk batter, ensuring they are well coated.
11. When the butter foams in the skillet, carefully place the battered sandwich halves into the hot skillet. Fry them until they are a beautiful golden brown on the first side, which should take about 2 minutes.
12. Add the remaining 2 tablespoons of butter to the skillet. This ensures the second side gets just as wonderfully crisp and golden.
13. Turn the sandwiches over and fry the other side for an additional 2 minutes, or until it is also golden brown and the cheese inside is melted and gooey.
14. Once perfectly cooked, transfer the sandwich halves to your serving plates.
15. For that signature Monte Cristo finish, sprinkle generously with confectioners’ sugar.
16. Serve immediately, accompanied by a small dish of red currant jelly for dipping.

Expert Tips & Tricks

While the original recipe is wonderfully complete, a few chef-centric nuances can elevate your Monte Cristo experience.

• Bread Choice: The recipe specifies “thinly sliced white bread.” This is crucial. Thicker breads won’t absorb the batter as evenly, and a dense bread might prevent the cheese from melting properly before the bread burns. A good quality, day-old white bread works exceptionally well as it holds its structure slightly better.
• Butter Application: Spreading the butter thinly on the bread before dipping ensures that the butter integrates with the batter and creates a more uniform, crisp exterior, rather than creating pockets of oil.
• Skillet Heat: Medium heat is your friend here. Too high and the bread will burn before the cheese melts. Too low and the sandwich will become greasy instead of golden and crisp. Pay attention to the butter’s foaming; it’s a good indicator of the right temperature.
• Dipping Technique: Don’t soak the bread. A quick dip on each side is all that’s needed to coat it with the egg mixture. Over-soaking can make the bread soggy and difficult to handle.
• Toothpick Placement: For those who prefer to eat their Monte Cristo as a full sandwich before cutting, ensure your toothpicks are placed firmly enough to hold the layers together without being overly cumbersome.

Serving & Storage Suggestions

The Monte Cristo is best enjoyed fresh from the skillet, a testament to its quick preparation and immediate gratification.

• Serving: Present the sandwiches warm, dusted with confectioners’ sugar, and alongside the essential red currant jelly. The tartness of the jelly provides a perfect counterpoint to the rich, savory sandwich. A small dollop of Dijon mustard on the side is also a classic accompaniment for those who enjoy a little tang.
• Storage: This sandwich is truly a made-to-order delight. Leftovers are rare, but if you find yourself with them, store cooled, wrapped sandwiches in an airtight container in the refrigerator for up to 1 day.
• Reheating: Reheating can be tricky as the bread can become soggy. The best method is to gently reheat in a dry, non-stick skillet over low heat, or in a toaster oven at a low temperature, until warmed through. Avoid microwaving, as it will compromise the texture.

Nutritional Information

Here’s an estimated nutritional breakdown for the Original 1949 Brown Derby Cookbook Monte Cristo Sandwich, based on standard ingredient values. Please note that these are approximations and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	547 kcal
Calories from Fat	336 kcal
Total Fat	37.4 g	57%
Saturated Fat	21 g	105%
Cholesterol	292.1 mg	97%
Sodium	800.2 mg	33%
Total Carbohydrate	39.8 g	13%
Dietary Fiber	1.8 g	7%
Sugars	3.6 g	14%
Protein	13.3 g	26%

Note: Daily values are based on a 2,000-calorie diet. Individual daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the 1949 recipe is perfection in its simplicity, it’s always fun to consider how one might adapt it for modern palates or dietary needs, while respecting the spirit of the original.

• Bread: For a gluten-free option, a sturdy gluten-free white bread would be the best substitute. Ensure it’s one that toasts well to avoid sogginess.
• Meat: While turkey and ham are classic, you could experiment with other thinly sliced cooked meats like roast beef or even a good quality pressed ham.
• Cheese: Gruyère cheese would offer a more nutty flavor, or a mild Provolone could be used if you want something different from Swiss.
• Sweetness: If you prefer a slightly sweeter sandwich experience, a very thin spread of fruit preserves (like raspberry or apricot) could be added to the inside layers before cooking, though this deviates from the original’s pure savory filling.

FAQs

Q: Can I deep-fry this Monte Cristo sandwich like some modern versions?
A: While deep-frying is a popular method today, the original 1949 Brown Derby recipe specifically calls for pan-frying in a skillet, much like French toast, which we have followed here for authenticity.

Q: What kind of bread is best for a Monte Cristo?
A: Thinly sliced white bread is traditional and works best, as it absorbs the egg mixture evenly and fries to a perfect crispness.

Q: Do I have to trim the crusts?
A: Trimming the crusts is a classic step that contributes to the sandwich’s refined presentation and ease of eating. It’s a small detail that adds to the old-school charm.

Q: What if I don’t have red currant jelly?
A: While red currant jelly is traditional, raspberry jelly or even a good quality apricot preserves can serve as suitable substitutes, offering a similar sweet and tart contrast.

Q: Can this sandwich be made ahead of time?
A: The Monte Cristo is best enjoyed immediately after cooking for optimal texture. Assembling the sandwiches and refrigerating them before frying is possible, but the bread may become slightly soggy.

A Taste of Timelessness

This Monte Cristo sandwich, plucked directly from the pages of “The Brown Derby Cookbook,” is more than just a recipe; it’s an invitation to step back in time. It’s a delicious reminder that sometimes, the most profound culinary experiences come from the simplest of ingredients, prepared with care and a nod to tradition. Whether you’re seeking a delightful breakfast, a hearty lunch, or a surprisingly satisfying dinner, this classic rendition offers a comforting embrace of flavor and nostalgia. Serve it to your loved ones, and watch as smiles spread around the table, a testament to the enduring power of a truly great sandwich.