A Better Ham & Cheese Sandwich - Monte Cristo | Chef Jean-Pierre

[@SutekhTheDestroyer]

Chef Jean-Pierre’s channel brings me so much joy. Not only have I learned a lot from him, but I find his passion for food absolutely infectious. If only we could all be so enthusiastic about our chosen profession after 50+ years!

[@roentgen571]

Chef is Da Bomb! lol

[@thegodofpez]

True story!

[@rioseventytwo1121]

It's true! If you love what you do for a living, your life will be soooo much more enjoyable. Thank God, I bumbled into a field that I loved. I couldn't believe they were paying me. I would have done it for nothing! God bless Chef!

[@rioseventytwo1121]

It's true! If you love what you do for a living, your life will be soooo much more enjoyable. Thank God, I bumbled into a field that I loved. I couldn't believe they were paying me. I would have done it for nothing! God bless Chef!

[@sharidavenport5283]

​​​@@rioseventytwo1121 - I'm right with you! I had so many "just jobs" when I was younger - much younger - I did them well, because I just do that. If I'm being paid to do a job, they get their money's worth! Which makes it easier for me to get what I want when I need it. But - they were just jobs. Not careers. I decided almost on the spur of the moment one day - while I was actually AT WORK that our two children would be reaching college age in about five years. We hadn't been able to put much away for their education. But I knew they were both smart as a whip, and would likely be getting some kind of scholarships or grants, or both to help pay most of it. BUT I couldn't absolutely count on that, so, since my husband was already making decent money at his profession, I better figure out how to up the ante from my side, and learn how to make more money than I was making then. Working for a local newspaper in the Circulation Department, and then the Advertising Department was just OK in the salary department, but I knew I could learn to do better than that. I had attended the state Community/Vocational College about 12 years prior, but had to stop going when the doctor told me he wanted me home with my feet up most of the time, and doing nothing beyond sedentary work. Until our first baby came! She had been quite the surprise, and her timing was going to put me in the delivery room right about the time I should have been finishing up the coursework, taking all the finals, graduating and going right to work as an L.P.N.! Not a sedentary job to be sure. But I didn't really mind, as her arrival would certainly be a major blessing for us. I had to leave school, and I became a very sedentary mother-to-be for 4 months, and then a SAHM. By this time, I felt like I should find a way to get myself better educated, and get to work doing something that paid much better! So, I called the College right after work that day, and asked them to send me "stuff!" I had become aware of a career field during my attendance in LPN school that I had never heard of before. I met one of the students some time before leaving school became an issue, and we became friends. She was in a Surgical Technology program which trained Certified Surgical Technologists, and the entire thing intrigued me mightily. Unfortunately, it was well past the time when I could have switched majors, and was kind of stuck. Not one to just completely give up on anything that really intrigued me like that, I learned more about it by visiting my friend at her apartment, before I was ordered off my feet, and filed it all away for future reference in the back of my mind. It got pulled up again, and I asked if they still taught it, and was assured that they certainly did. In fact, it was one of their most popular programs, and was very competitive to get into! The previous class had been assembled for 25 students, and they had more than 2500 applications! It took about two years, depending on how long you took to take and pass all the prerequisite courses, plus the actual technical program takes one year beyond that. To make a very long story much shorter, I filled out a TON of paperwork (well before there were computers or even a "World Wide Web") so it all was pen and paper, a lot of it was submitted through, and got responses to them through the mail! This was in late 1990. I filed the FAFSA, and got some help, but far from a full scholarship, or anything of that nature. Basically I cobbled together my own money, a PELL grant that covered exactly one semester, right to the penny, a continuing source of funds from "Bank of Mom" who considered she was getting off cheap, as I was the only child out of four (I'm the oldest by 7, 8, and almost 10 years,) to get into higher education of any sort; a part time job, a work-study grant for one semester where I put together my own "work" part, becoming a lab assistant for my Anatomy and Physiology professor. He was getting ready to physically post the job on the school bulletin board in the hallway, when I showed up, saving him the trip and the trouble! So, I did that for 20 hours a week my third semester of prerequisites, since I had already taken and passed his classes with A's in both. By the time I had almost completed my last two prerequisites, it was time to find out if your application and other paperwork had been accepted to be called for the first major interview, and get either accepted, or rejected to start the one year program. I had also already taken a series of medically focused professional aptitude tests. The scores in those timed tests would also help determine if you'd get called for an interview. Since I had finished every section with time to spare, and was pretty confident in my answers (NEVER change an answer, unless you can prove by the correct answer to another question, that your other answer had to be wrong. That's very rare. Keeping my answers from the first time always yields me more right answers than wrong.) I got called to come to "The Cattle Call" for an interview with all the instructors, and maybe the program Dean. In the early 1990s, it was assumed that every candidate would appear on time, early if possible, and dressed in Office Professional wear. No jeans, no sneakers; hair, makeup and jewelry for the ladies would be unintrusive, not over the top. Men in coat and tie, also no jeans, and definitely no outrageous hairstyles, no piercings, no tattoos visible, and so on. We would also have to pass the same muster with the hospital surgery departments where we would be having our clinical rotations. I got a haircut the week before, so I had time to beat it into submission, should it not come out exactly right! As you can tell, I got my interview, and then some! As we were all sitting in chairs lining both sides of the hallway in the part where the instructors and the other medical programs instructors had their offices. Including the "Dean" of the medical programs, nervous and trying not to show it, there were at least 50 applicants that day. Suddenly one of the secretaries for the instructors came quickly walking down the hall, calling a name. As she got closer, I realized it was MY name! I jumped, swallowed hard, raised my hand, and answered, "Here, ma'am!" She came close, leaned over and said softly, "Mrs. Warner wants to speak with you!" I thought, "Oh my gosh! What did I do?" I just said, "Which office, please?" She pointed down the hall, and told me the office number. Everybody - I mean EVERYBODY - was suddenly focused on ME! They watched as I gathered my jacket and purse, smile nervously, and walk down the hall. I was approaching her door, and she was already there, to greet me, and usher me into her office. I had a seat at her instruction, and greeted her. She said first, I was not to worry - I hadn't done anything wrong. Quite the contrary, I was there because she just had to ask me about my test scores! She had a computer printout in her hands that I couldn't read from behind, but it seemed to be an alphabetical grade report. She said that first she had to call the test grading and processing company, to be sure the grades listed for me were correct. She was assured there were no anomalies, it was all correct. Then she started telling me about my scores, and after going through all of them, (which were all high, but seemed normal for me) she said she had never seen anyone achieve such high scores before! I had three out of five perfect scores. And how did I do it? What was my secret? I was really embarrassed by all this praise and attention.😊 I just shrugged, and tried to be honest and not be bragging, and explained how I had found my own almost perfect method to approach standardized testing. Plus how I came to have such a wide range of knowledge. I was 35 and didn't think I was too special in that respect. I grew up with college and high school teachers in my mother's side of the family, and they were my only family for several years after my father abandoned us. I was in my very formative years at that time, I started reading at 4, and was 2 or 3 grade levels in most subjects from the day I walked into my first grade classroom. I even had the school librarian try to run me out of her very carefully and rigidly structured library when I was in the 4th grade, and trying to find more challenging materials in the 6th and 7th grade sections. She even sent a weird letter home to my parents, explaining her rationale, and why they had to insist to me that I not go into other grade level's materials! My mom laughed at her stupidity, read me the letter, and grabbed a pen - a red one was closest - and wrote one word, signing her name below it. She wrote "Why?" She showed me, put it into an envelope, sealed it, and handed it back to me, and then got on with cooking dinner. I gave the letter back to the librarian the next morning, straight off the bus. I didn't say a word, I just smiled and handed it to her and left to be in class on time. Not knowing until much much later, that my mom would be on the phone to the school board and the administrative offices that morning, informing them of the situation, and why she felt that someone needed to have a conversation with the librarian in question, and try to find out why she felt that she had to emulate a dictator in HER library! With the school taxes she and my stepdad paid, the others that paid for the buildings, the books, etc., plus all the money they had to spend for school supplies, the PTA Bake Sales to raise funds for other supplies the teachers needed but the education department would not provide - that library belonged to every parent and every student, and she was not going to tolerate the treatment I was subjected to, along with all the other students who also must have been treated that way, all so a mini-dictator could assuage her ego.

[@stephenlozano2816]

I love my Monte Cristo sandwiches sprinkled with powdered sugar and accompanied by a raspberry preserve dipping sauce

[@78LedHead]

Chef, I don't say this lightly my friend..... you are a beam of light in a dark world. Can't thank you enough for doing this show for us. You improve my mood tenfold just watching you cook. God bless Jean-Pierre.

[@MissBabalu102]

Try to stay in the light.

[@AngelWest58]

he really must have been a firecracker back in the day... still is!

[@Mah_Na_Mah_Na]

1976... I was 5 years old. My Mom would make these for special lunch occasions. I still remember the first time I had a bite of hers. It changed my whole world of flavors. The bread was crispy but soft and buttery. The cheese was melty and creamy, and the meat! Ham & Turkey?! It was an amazing combination of salty & sweet & had the perfect mouth feel. The Monte Cristo is a delicate yet substantial sandwich. Thank you, Chef Jean-Pierre, for bringing back such a wonderful memory of my Mom. R.I.P Mom ❤

[@ChescoYT]

100% Me with my dad!

[@patrickbowers8359]

Me too

[@steveazulay8233]

I was 6

[@yoholmes273]

You were lucky to have such a loving mother. 🥪

[@BongDonkySecret77]

I was Born in "74", And I just lost my mother. She was only 70 and had Dementia. She saw my brother die a violent death in "00" and was never the same. R.I.P. Me Matri bedda!

[@kastaway81]

Chef Jean-Pierre, you have reignited my passion for cooking. In my 20s, i loved experimenting in the kitchen with various "bachelor chow" recipes. In my 30s, I broadened my horizons trying proper home cooking for my wife and kids. Then life happened and I lost that spark. One divorce and two moves later, I randomly found your channel. Now, in my 40s, I'm trying things I would have thought above my skill, but sure enough, even a child can do it. Every time my kids are over, we are trying a new recipe from your video library, and they are loving it. I even made the best" French Onyo" soup my mom has ever had and that's her #1 favorite soup. Just want to say thank you for putting so much work and passion into your content. I hope you enjoy it every bit as much as you seem to. You are adding so much to so many people's lives and I recommend your channel to everyone I meet who likes to cook. Keep doing what you do, sir. 👍

[@franklackey9110]

Chef I've been watching your show for about a year. They are never boring. In fact, I get excited and can't wait to try something new. I recently lost my wife,she was the love of my life. She was a wonderful home cook. Your videos bring joy where I mostly have sadness. I joined your patron too. Thank you!!

[@ChefJeanPierre]

Thank you Frank! May you wife rest in peace!!! I am sure she would be delighted to see you cook! 🙏❤️

[@MaurytheHedgehogDog]

Sorry for your loss.❤

[@zman8340]

I could watch this guy make a bowl of cereal and enjoy it .

[@nomadebp]

Do it chef 🤣 with coconut milk and Alpen - don’t forget to fry it first

[@markjordan4916]

Chef, your KZbin videos are such a treasure to watch. I used to be incredibly lazy about the food I ate, and never cared to cook anything. Lazy like eating spaghetti right out of the can without heating it up. Since watching you, I've tried a bunch of your recipes and they were fantastic. I've completely changed my views on cooking, and love being in the kitchen and following your lead. Thank you so much!

[@sonnycopeland]

Chef thank you. I've recently been made a head chef of a retirement home, and your recipes are the foundation of my menu. Not to mention you've given me more love and joy and excitement for cooking, simply because of your own passion. It is not to say that other famous chefs cannot teach cooking well, but they just don't have the same depth of understanding that you do, regarding the psyche. P.s. I do your accent and mannerisms all the time when I'm teaching my cooking to others now. I always finish everything with sauces with 17 years in the freezer, and that butter makes better and you can rub it on your body. I love you very much Chef thank you.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@msr1116]

Ah, JP....we all now know what you doing this fine Thursday evening....reading/responding to our comments. 👍👍 It's only by chance I find you scrolling through at the same time I am.

[@crashito_x]

I just had my first montecristo sandwich ever... Oh my god... how could I have lived without this?

[@ESO529]

Thanks to you, dear Chef Jean-Pierre, I went down memory lane 🥰. We didn't know Monte Cristo Sandwich in Switzerland - we only knew The Count of Monte Cristo by Alexandre Dumas. But as a student I ate at least twice a week a Croque Monsieur with salad for lunch as this was relatively cheap 😂 and the Chef put always some extra ham and cheese for us poor guys! Great memories of times gone by. Bisous as always, Eleonora ... and I'll give your Monte Cristo definitely a try!

[@rene9892]

Great video sir! I remember eating my first Monte Christo. It was battered, deep fried and served dusted with powdered sugar and a some strawberry jam on the side. My small mind was blown completely. This sandwich made me want to learn to cook because, to little-me, only a true wizard in the kitchen could have made something so out-of-this-world. Pure creativity!

[@lindafromcalifornia1155]

That's exactly how I remembered having my first Monte Christo sandwich. So delicious 😋

[@nedbigby9694]

Me as well, so when I saw this version I was thrown off a bit. This one looks much simpler, and keto friendly.

[@robertwarren4734]

"Believe me, I'm not one shy to use butter." Priceless!

[@steveazulay8233]

Told you 😂😂😂

[@boatswain48]

very french

[@KareiTV]

All you need in life: A new video of Chef Jean-Pierre and a lot of butter. Merci Chef. Salutations de Belgique

[@Grudzien34]

Magnifique monsieur Jean-Pierre, une recette si simple mais si delicieuse, merci de partager vos connaissances culinaires.

[@NinjaLifestyle]

I was not around in the 70's but I will give this a try! nice video dude!

[@NameGoesHere341]

I grew up in the 80s. Monte cristo was a Sunday special at home. Great memories.

[@crazy8sdrums]

That is a tasty looking sandwich for sure! I learned this recipe a little differently though....and it was a phenomenal sandwich. A little more ham...a little more turkey...the entire thing dipped in thin egg batter....deep fried....finished with light dusting of powdered sugar...served with raspberry jam in a souffle cup.

[@fryman1369]

yes! a club then deep fried ,

[@tovemagnussen4423]

"Why do I always do it..." Classic JP! ❤

[@sharidavenport5283]

In 1976, I got married to the love of my life! I was 19, and my husband, just 20. I lived up the Eastern Seaboard from you, on the lower Chesapeake Bay. After we married, I got a job working in the kitchen as a Prep cook trainee in a Hotel kitchen. The hotel was the kind that had frequent shows of area performers, and some of higher repute. I didnt work nights, but my husband and I frequently went to the shows! Employee tickets were about half price, but at that time, even full price tickets were manageable! When I worked in the kitchen, WE made Monte Cristo sandwiches too! The biggest difference between yours and ours was that after assembling them - with the crusts cut off! - we dipped them carefully in an egg batter, but then put them in a fryer basket and carefully fried them in the deep fryer! We had to stand and watch them closely, so they wouldn't come apart or anything, but the second they were done, they started to float! We didnt cook them in the same fat that other stuff like fish and shrimps and other seafood things that would leave a distinct smell/taste in it. Afterall, living right on the Bay, EVERYBODY'S "Specialty of the House" was some kind of seafood - mostly fresh! We had several fryer basket sections, and always one was saved - and marked! - as the "clean" section for more delicately flavored foods, so they were never carrying an "off" taste. I remember them distinctly, and had to watch this as soon as I could when I saw the thumbnail photo! Touche! And I love your stories of when you were first starting out in the mid 70s because I know we were both so young then! I had just graduated high school in Hampton, the year before! Then getting married - declaring my adulthood and my independence! And promising to share my life with my wonderful, handsome, young, adventurous husband! Our 48th is coming up on July 28th! Cant wait!😅 Best wishes for a very happy summer!

[@jeffwatts1126]

Every place I order a Monte Cristo I ask if its grilled or deep fried. If its deep fried I dont order it. Had one that way once and it ruined the sandwich. But lots of places do that. For me, a proper Cristo is a french toast sandwich, deep fried makes it a completely different thing

[@XBluDiamondX]

Oh man, brings back memories. I wasn't alive in the 70's, but my grandfather used to make these from time to time for us grandkids in the 80s and 90's.

[@JasonTurcotte]

I’m one of your newest subscribers. My wife and I have had so much fun binge watching your videos. Thanks for making cooking fun again!

[@73lube]

Sometimes I check in here not even to learn how to cook but just to see and hear Chef Jean-Pierre, because he is so happy and his energy is contagious, he makes me instantly smile.

[@jean-pierreaudet2098]

As usual, not just the how, but the why that is so important for me! Thank you Chef Jean-Pierre!

[@ccrider-ks7hd]

My grandmother was from Syria and she would melt 15-20lbs. of butter at a time to clarify. She used it in nearly every dish she would prepare. I have since started to do the same in my cooking. I love the taste it gives to food.

[@tehgreatist]

I just want to thank you for making all of this great cooking knowledge available for free. Millions of people can enjoy this information and use it to push the culinary world even further.

[@rikgreen520]

I love his phrase "My Friends".......he certainly makes you feel that way, one of the best chef channels on KZbin.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@EvenTheDogAgrees]

The true test, however, is to see if he'd help you get rid of the body... 😂

[@olsenlibra623]

That looks fabulous, Sir! Back in the 80s, my mom used to make grilled cheese sandwiches with ham by buttering both pieces of bread. I loved dipping it in ketchup. There was a point some time ago when I was wondering how can I make it different, but never got on with it. But this here is a step beyond! Spreading mayo instead of butter is something different as I'm not a fan of mayonnaise, but I believe it all works out as it's still given it's buttery taste by grilling it in clarified butter and finalizing it in the oven. But dipping the sandwich in your egg mix prior to grilling is a great way to and flavor. This is something I would like to try! Thank you for sharing this awesome recipe!

[@verep1653]

No one enjoys that first bite of his creations more than Chef Jean Pierre. Every dish, every time looks so good. Wish I had a bite of that! ❤

[@Subbu210]

Love how you teach us and really show us how easy it is, I’m French too from Quebec and have been in Florida for over 25 years, I have forgotten so much French words and new expressions 😂 but like I would say in French “keep up the good work mon ami”! ❤

[@rene9892]

so happy to have the opportunity to learn from you chef

[@JeremyPickett]

I absolutely adore chefs concentration on classical seventies cuisine. Love. It. While im an amateur already at most of his recipes, watching a master like chef is flat amazing. Things like browning the edges never occurred to me. And i can think of so many variables now. Chef, you are an inspiration.

[@giraffesinc.2193]

Chef JP, when I was a little girl, my Grand mother would take us to a fancy department store for special occasions (Bullock's in Pasadena) for lunch. I always ordered the Monte Cristo and loved it; sadly you don't see it on menus any longer. They also had 'popovers' that looked a bit like a Yorkshire pudding, and my Grandma was nuts about them. Thank you for the recipe, much love to you and Jack!

[@upsidedown1972]

You are not a national treasure, you are a global treasure. Thank you for making me both hungry, and smile.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@juliej3332]

As the chef at a local soup kitchen I would make a version of this for my clients. They loved it. Even poor folks down on their luck need good food. After viewing your video, I will make it again following your instructions. Thanks so much. J

[@desertfairychickres4021]

God Bless America...just as the plaque says. Thank you Chef. I've made these once a month for many many years. You rock sir.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@BenjaminGoose]

I'm glad you think god would bless America when he let millions of Jews die horrible deaths in the holocaust.

[@ancientegyptandthebible]

That brought back memories. The Monte Cristo was an amazing sandwich. Thank you for doing that tutorial. It was very informative.

[@Wicky152]

Chef Jean-Pierre has an aura that not many other people have. An absolute icon.

[@bobbylong8348]

Chef, j'adore que vous m'apprennez une recette americain à un americain vivant en france depuis 30 ans! Je connais un croque monsieur , un croque madame mais pas le monte cristo... Je vous adore, Chef, merci!

[@ChefJeanPierre]

🙏❤️

[@GranE56]

I worked in a family owned restaurant in Niagara Falls Ontario in the 70s and this was one of his specialty plates! Fantastic! 💕

[@newnamesameperson397]

Recently got over some crippling depression and cleaned up my kitchen. Threw away all my crappy pots and pans and bought some new stuff. I actually feel like cooking instead of going to a fast food joint or popping something in the microwave. I just copy what you do in the videos. This has been some of the best food I've eaten a while

[@alpcns]

Some people have the gift of infecting others with joy, happiness, and enthusiasm. Chef Jean-Pierre does all of that - AND shares great recipes. Thank you Chef, for you being you.

[@stephengardiner9867]

Has always been a favorite! The heights that one can take a sandwich to!

[@fasterthanyou7605]

Such an honor everytime I watch and learn from you Chef. Please continue to be you we are forever grateful 🙏🏼

[@michellefebvre2146]

It’s always a pleasure to watch your videos Chef 🤗 I thank you so much for all ☀️🤗 Merci beaucoup Chef pour tes merveilleux vidéo 🤗 vous m’apportez du bonheur et des connaissances à chaque fois que je vous écoute 🤗 Merci merci et re merci 🤗☀️

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@andyd8370]

A chain restaurant I ate at as a kid served these battered and deep fried with a raspberry dipping sauce- weird combo but it WORKED.

[@GreenEyezz23]

Same... when I make these sandwiches at home I sprinkle them with powdered sugar and dip them in raspberry jelly 😋

[@birbluv9595]

I think i remember this, though i don’t think i ever had one 😭

[@glenncordova4027]

My mother loved Monte Cristo sandwiches. I had them once in a while. I never had them with raspberry jam. When I make them now I will definitely try the jam.

[@DoomTrooperTV]

Was the restaurant called Cheddar's?

[@GreenEyezz23]

@@DoomTrooperTV Bennigans

[@paulakpacente]

I'm SO GLAD that summer is almost over. I LOVE to cook when it's cold because I can run my oven! BTW: I was 22 in 1976. Sure wish I could feel like I was 22 for about one week!

[@James-ov9rh]

If no oven...when i go camping i lower the heat a bit and put a lid over it.. This chef is simply great

[@Jimmyjam241]

My kids will love this. ⭐️ ⭐️ ⭐️⭐️⭐️

[@ronnyskaar3737]

Chef Jean Pierre is THE chef!

[@veronicabrasko1425]

I never heard of this recipe until now, ty for sharing and showing how it's done.

[@martyedson]

My cafeteria at college used to make these. I always got excited when they had that. Not quite as polished as yours but the same principle. 👍🏻

[@mekal177]

I love you chef thank you for being a massive inspiration even with the "simple" dishes

[@timdalton9558]

Winter 1972, Stowe VT, washing dishes at Sister Kate's. Chef Richard “Bumpy” Grennan, made me a Monte Cristo. No need to say more.

[@maryannstewart9051]

My husband loves ham & cheese, has never been a turkey fan...I know he will try this, because in the 40+ years together, ONLY Chef JP has been successful getting him to try sweet potatoes! Now, he will ask for me to make them...its all about using the food processor to get that silky texture! TEXTURE IS THE CONDUCTOR if flavor. Thank you for all the knowledge you share with us. ⭐⭐⭐⭐⭐❤❤❤

[@lisainpalmdesert]

Ok, can we all agree the taste test is the best part! Chefs eyes lighting up, the fingers twirling….I can taste it through my iPad!

[@paulnelson5314]

I do the same thing when my creations come out…..Amazing!❤🎉

[@MrBodeci]

if he does jazz hands when tasting it we know its a must try asap

[@olegil2]

"But it's your sandwich, make it as you like" is, in addition to the butter and onyo addiction, why I love this channel. Facts and opinion are both important, but not mixing them is the most important part, at least in my opinion. Thank you so much for all your tips.

[@chevlife3311]

Another classic from Chef Jean. Thanks for the reminder of the sandwich

[@dianej1714]

Looks delicious! I remember these Monte Cristo sandwiches in the 80's in a popular pub here in my small town in central Maryland. Now we have a great breakfast/lunch place the serves a Croque Madam sandwich with mornay sauce. Yum.

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@robbaggett1127]

I think a video of your early history in the restaurant industry would be very interesting, informative, and entertaining!

[@roseliekane1060]

Mmmmmmh! And a salad on the side, a glass of wine.....lunch is served! Thank you for the Inspiration, Chef. Merci!

[@JPFalcononor]

Based on what you said, owning your first restaurant in 1976 at 24 years old, I must say that butter has kept you looking youthful and great.

[@dianasinclair8807]

Butter...the REAL health food!

[@aslacker]

I remember eating Monte Cristo sandwiches at a mall restaurant when I was young. Love it

[@Jesterjones9073]

I have my young adult kids coming to stay in a couple of weeks, typical colleague kids and young adults they eat a lot of take away food. I cant wait to make this for lunch. Will serve with either a crispy side salad or garlic green beans or asparagus or a crunchy coleslaw. Am also going to make your roast chicken for dinner. Still deciding on day 2 menu… thanks for all of this amazing inspiration. I was a capable cook before but I have levelled up since following your tutorials. Thanks Chef and greetings from New Zealand 🇳🇿

[@ChefJeanPierre]

I love the crunchy Coleslaw idea, please share your recipe with us!!! 😊👍

[@msr1116]

I buy a head of green cabbage at least twice per month. It's cheap, very healthy and a sturdy vegetable. My coleslaw is a mildly sweet and sour mayo dressing with a couple dashes of onion powder, black pepper and salt. I add shredded carrots if I have them on hand.

[@thesting6820]

Classic French cuisine ..... I can't get enough of his entertaining videos.

[@chuckmetten3183]

The classics of the 70's was a good time to enjoy food. Not just the Monte Cristo but Chateaubriand, Cherries Jubilee, and Liver and Onions. A Manhattan before dinner. Life was good.

[@claresinclair8030]

Chef these are lovely sandwiches, I ate them in the 70'sand still do these now. really a blast from the past. Thank you for doing this.

[@Quiarrrah]

Chef is the Bob Ross of the cooking world. "If you dont want it, dont put it in! Its up to you."

[@phlogistanjones2722]

"You are after all the Dr. Alphonse Mephesto of your fried Monte Cristo."

[@dittohead7044]

lol. True. I hate hot sauce

[@pynchon9]

@@phlogistanjones2722 a South Park - Chef John reference? 😂

[@devinwelborn5211]

Will be making this sandwich this weekend. I live near Reno NV and there are a few places who have had this on their menu since the 70’s. I have had a few. Never made one. Will now. Thanks Chef.

[@derekh.7582]

Another great video Chef. I forgot about the Monte Cristo sandwich . My mother would take me to a small diner Pasadena CA in the mid 1970/s and I'd get a Monte Cristo with crinkle cut fries. They used to serve it with a homemade apple butter for dipping. Something wonderful about sharp cheddar and sweet apple butter. You are a true blessing in a dark world filled with negativity.

[@Visitkarte]

Dear chef Jean-Pierre I made this toast twice. The second time it was crazy simple to make and very tasty: First I put it in the microwave on 600W for 30 seconds, then put it in the egg mixture and fried it. Delicious!

[@elfman444]

best sandwich ever , make it all the time in winter.

[@richard1059]

We need a video where Chef speaks french only, maybe on the 2 million sub mark?

[@chuggyhuggy8783]

I thought he only speaks fluent American. Lol

[@Smokinoats]

@@chuggyhuggy8783he was born in France and immigrant to the states. I believe he is fluent in Italian as well

[@geektarded]

He was actually born and raised in New Hampshire, he just does the accent for showmanship.

[@JanosGonzales]

He is half french half italian and 100% american

[@Taabituubi]

@@JanosGonzales God Bless America

[@doomedoptimism1015]

You are a huge inspiration to me Chef Jean-Pierre. I have always enjoyed cooking, but I never knew what I was capable of until I started to watch your videos. Not only have you challenged me to try new and amazing things, but I've been able to share many of your techniques, recipes, and wisdom with my family and friends. Also, just wanted to say that I love hearing about your experience with owning your restaurant, I'd love to hear more about your journey in your career and the different things you learned and challenges you faced. Thank you so much for these amazing videos and recipes!

[@theusher2893]

The Monte Christo is the emperor of sandwiches.

[@hoboriver]

I spent over a decade in the Canadian Navy, and this was a regular lunch option from the galley. Had it many times and never enjoyed it. This makes me miss my Navy days, though, and I'm gonna make one this week. ... maybe it will be better at home and made with love. Thanks for the inspiration, Chef

[@hockeyer]

The newly crowned Count of Monte Christo!! Thanks as always for a great video, Chef!!

[@steviej3072]

That's what I'm calling it too!

[@kaboom4679]

I doubt these are on the menu at the Chateau D'if , but they should be .

[@loungelizard3922]

I'm going to try that oven technique on my next toasty. Love hearing your stories chef, so glad your first restaurant was such a success despite the challenges.

[@mattrich680]

I graduated from Springfield North High in 1989. I think I took a prom date to the Left Bank. (It broke my bank.) Thank you so much for your videos! I'm a much better cook now.

[@QuicksandDan]

I was diagnosed with diabetes 2 months ago and it forced me to start cooking for myself instead of overloading on convenient stops on the way home from work. It was Chef's videos that has allowed me to get my sugar under control and LOVE the food I am cooking! Thanks Chef!

[@kalechristianson5207]

JP is for Cooking what Bob Ross is for Art..

[@ChefJeanPierre]

🙏❤️

[@UFO_captain]

I like this guy- i have for years, Glad i bumped into your channel

[@playr1029]

I'd be really interested in a Jean Pierre autobiography

[@flarican64]

Yes!! I would buy that!😃

[@shelleymessenbrink2740]

Another awesome video. Will be making the sandwich and I hope I enjoy it as you have.

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@johnmcdade6318]

Chef Jean-Pierre you are Awesome...Please do a show on when you opened your restaurant and your experience in growing it. Your fans love to hear your story...Like how your menu would evolve...Great stuff...

[@jamesholmen9725]

I started watching when there were less than 300 thousand subscribers. Now there are more than 1.93 million! Love this show❤

[@Brynny211]

Thank you Chef 👨‍🍳…. Watching your videos has upped my kitchen game big time !

[@laurettaberger442]

YUM! Looks so delish! I’ll have mine with raspberry preserves please! 💗

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@calfee62]

Here in New England, we serve Montecristo with pure maple syrup. We serve the sandwich hole cut an X in the middle and pour maple syrup into it. The contrast of salt and sweet together is the absolute best! Next time, try a little maple syrup. But only if it's real maple syrup!

[@michaeldunn7716]

This looks and sounds great! God bless all here ❤❤❤❤❤

[@joannefreeman7799]

I made your sandwich bread recipe (had to play with ingredients for 9,400 feet above sea level. Turned out amazing! Now I will use it to attempt the Monte Cristo! You are such a delight to watch and learn from! Thank you!❤

[@RealBradonFlowers]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@carlosderegil8674]

Why do you have to bite it and enjoy ? It’s like eating before the starving , gee ! When I cook your recipes or your creations I just mirror my self on your reactions , that clarified butter and the oven , chef , I would have never decoded that . Beautiful , bellísimo y único , felicidades desde Mexico , eres único Chef JP

[@chrissnoett3060]

That's a proper Monte Cristo sandwich!!! I've seen so many come out of the kitchen drenched in 90wt oil!

[@MichiGen]

Beautiful sandwich and very enjoyable to watch! Thank you Chef!

[@FFVison]

There's a local restaurant somewhat near me where they have a Monte Cristo, though it is a bit different than how Chef JP makes it. They do the 3 slices of bread style, they leave the crust on and rather than using plain bread, they use slices of French toast. They have the ham and cheese and the turkey and cheese on their own layers of the sandwich (separated by the middle piece of French toast. I am pretty sure they cook it on a griddle, then sliced into 4 triangles held together with toothpicks like a club sandwich. Finally, it includes their signature dipping sauce which is a sweet and tangy sauce similar to honey mustard. It has been a favorite of mine for years when I would go there.

[@Athena7771]

Classic sandwich that everyone should try! I love to hear the stories of when you first came to Florida and started out, you're a gem Chef, keep it up! Still waiting to see your version of pizza! Cheers

[@Electrichead64]

The monte cristo is one of my all time favorites, I made some for my wife a few weeks ago. Its generally understood that Bennigans had the best ones, until they went out of business. I approve of your reciipe, but the secret to your problem of triple decker monte cristos is the solution to all your problems .. MORE BUTTER. If you put about an inch of clarified butter in that pan, you can cook a 3 layer monte cristo. Also a traditional monte cristo in the US is also served with a very light dusting of powdered sugar on the top (just a touch) and a side of raspberry preserves for dipping.

[@michaelrohloff3679]

Maaaate! Jean-Pierre! ❤❤❤❤❤ your channel! You give me ideas. Make me salivate. And laugh until I cry! Thankyou and god bless from Australia.

[@Sharnoy1]

Chef Jean-Pierre is my favorite chef in the world!

[@rayj9046]

What can I say - Excellent, delicious, and easy to make! Thanks!