Monte Christo Sandwich

by Harlan



Excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2003


This sandwich is the classic Monte Christo first thought to have appeared in southern California in the mid 50s. There have been many incarnations since, everywhere from New Orleans to Boston.





2 slices French bread

2 slices of soy Ham

2 slices of soy turkey

2 slices of soy Swiss cheese

1/2 Cup dry Bisquick™ mix

3/4 Cup soymilk

1/3 Cup canola oil or vegetable oil, about 1/4 “ in the pan

1/4 tsp vanilla




Heat the oil to med high in a frying pan. Mix the Bisquick™, soymilk and vanilla in a shallow pan. The batter should be thick enough to coat the sandwich.  Layer the ham, turkey and Swiss between the bread slices and coat the sandwich on both sides and all the edges. Fry the sandwich until golden brown and turn once to brown both sides. Dust with confectioners’ sugar (optional)


Serve with blueberry syrup (see recipe below)

Makes one sandwich



Blueberry Syrup


1/2 pint of fresh or frozen blueberries

2/3 cup of raw sugar

¼ tsp vanilla

¼ tsp cinnamon


Combine all the ingredients in a heavy saucepan and reduce over medium high heat until syrup stage. Serve hot as a dipping sauce for the Monte Christo sandwich