if there was a way to make the Great
Monte Cristo sandwich better well I
think we found it a Monte Cristo is
really at heart just a ham a cheese just
a ham and cheese cooked like french
toast cheese ham dipped in egg thing
cooked eaten it's delicious fact young
chance says he almost orders it every
time he sees it on a menu but I asked
myself is it possible to improve on this
most delicious of sandwiches but by the
way are perfect for breakfast lunch or
dinner late night doesn't matter
there's no appropriate time to have a
Monte Cristo so we're gonna do that
today we're gonna add two layers of ham
one will be sliced ham Black Forest my
fave and the other we're gonna try and
do a little pulled pork tenderloin thing
and since I don't know how it's gonna
work out I got two ways to do it today
is experimental day for our Monte
Cristo's let's attend to our pork by
seasoning it first these are two pork
tenderloins that's how they come these
two came in a package I think it's a
great deal this is about eight bucks or
something you do a lot of stuff with
this one we're gonna cook on the grill
the other one we're gonna braise cook in
liquid to get it all tender and perfect
but we're gonna season them both the
same way so into our little Bowl we'll
go the following for me the usual
suspects a little cayenne okay maybe
more than a little some chili powder
these are all for me work beautifully
with pork dry oregano and of course
kosher salt and pepper we mix this
breaking up the oregano nice ready let's
give our pork a little avocado oil so
everything sticks go to both sides and
the fat that's on here I'm I'm pretty
much okay with so now we'll season both
the same quite aggressively pork is
pretty bland you know it needs some love
and if it doesn't get it here you know
we're gonna get it I'm this guy and you
remember that I said one will go on the
grill and one will be braised in liquid
to help it get super tender and pull a
party we hope so let's do this let's
take this guy sorry we're gonna take
this guy this one will go in the liquid
so I'm just gonna make life easier
cut them into little quarters this one
here and then we want seasoning here on
the ends that doesn't have any so and
then we've got it on the board we can
just soak it up that way take advantage
of it of the spillage tell you good she
needs more take more
and we're great okay one for the pot one
for the grill let's check out the pot
first so this may or may not work right
now I have no idea this is about three
cores of a bottle of Modelo negra dark
beer smells amazing by itself right oh
yeah an unnecessary add could be that
butter that I just put in a lot a
hundred percent sure to give it a little
extra will put about a tablespoon of
Worcestershire and then for one special
little interesting add we're gonna give
it about a quarter of a teaspoon of
liquid smoke that looks like this that a
little mix and now in goes the pork and
this will come back to a boil we want it
really at a simmer when we put the lid
on these little medallions are just
gonna live in here you can see as I turn
this guy over here the bottom side is
already starting to go white like pork
and this guy we want a little bubble on
this not boiling a little simmer and
then we put the lid on violently
violently just keep your eye on it you
don't want it to boil because it'll get
tough you want it to simmer so it'll be
tender cooked through and then fall a
party next we throw this kid on the
grill there you have it look it's not
very exciting yet girls on sort of
medium ish high we want to cook it till
it's between about 140 and 145 we're
gonna wrap it in foil with a little more
beer let it steam until tender and then
the magic happens
[Music]
so you know the way I like to cook a
steak on a grill I turn it I turn it I
turn it same thing here I'll just keep
going so it's evenly cooked all the way
through I'm not gonna take that long so
when you get marks give it a flip if you
get marks give it a flip keep going keep
going
check out with your instant read
thermometer yank it just around 140 so
here's our or here's our little brazing
experiment they look good
one more bubbling that I want I'll turn
it down a bit and check back in about
10-15 minutes
I don't think garlic aioli is a
traditional component of a Monte Cristo
but it's something that we use it not
not tacos a lot and now at Gray's quite
a lot and it just enhances so we're
gonna make a quick little bit of it to
go on this hopefully delicious sandwich
first Japanese Mayo like that squeeze of
oil avocado like that some fresh garlic
this would not be the time to throw in
dried garlic crystals and some minced
parsley for color and deliciousness and
Max we mix I cannot tell you the amazing
difference this is going to make because
it's going to oh I caught it I cannot
tell you how good this smells this this
pork braising away and this
our beautiful little tenderloin shall we
take a temperature Jo let me tell you
something that your generation is missed
out on your temperature being taken
rectally did it was how sorry are you it
was a thing in my day
unless thing I enjoyed it not that
there's anything wrong with that
it's something that we've missed out on
all right here look the ambient temp
right here was that so you can read that
70 degrees so in we go I can't read it
you tell me what to say 101 point 6
we're not there to 103 not there while
that's finishing while that's finishing
now we'll shred some Gruyere cheese that
will be tremendous in this it's pretty
easy just well do this using the large
holes on a box grater we shred grier
is widely also known as Swiss cheese
it's a little more I don't know I like
it you could use whatever look you could
use any kind of cheese you want but I
get the aroma of this right here so it's
a little bit more say Oh pungent I think
then regular Swiss which is what you
want I think by the time you you French
toast to size this sandwich with ham and
you know egg and blah blah blah
whatever on the outside you want a
cheese that will stand up and this one
is gonna stand up okay okay
all we have to do now is wait for our
two pieces of pork tenderloin to finish
sorry our five pieces one on the grill
and four in the little pot all right
it's time the tenderloin on the grill
behind me is about 141 ish these I think
I'm gonna give up on them they'll all
try just because but here's how I want
this to go down I have a container here
aka casserole
dish I'm gonna take some foil aka like
it oil there's nothing else for it right
and and set it in here like like a like
a like a bed spread no like a like a I
don't know like a what what is this
anyway
into this I was just only going to put
the Tenderloin from the grill but I
think now I want to try out these guys
that were braising away I don't know
they don't seem very tender that's
tender that's not I don't know if this
is gonna work but let's not just leave
them like that let's put a little more
beer in here to help the whole thing
steam a bit and now we'll close up our
our parcel like this like this like this
we want this to be fairly snug we leave
it for 10 minutes then we deal with the
pork whatever condition it's in then we
build our sandwiches porks almost ready
we start with our little egg wash batter
french toast as sizing kind of thing
eggs go in go three and three
tablespoons of cream and you could use
milk but I like cream so three
tablespoons roughly of heavy cream and
we mix sorry and we beat when that's
done it goes off to the side we wipe we
deal with the pork and here we are so
our pork now little rested looks like
this nope
this is not fucking working at all this
on the other hand is gorgeous
look I'm not scared to admit that this
experiment did not work the idea was to
get it like a little shredder Bowl which
it's it's not really gonna do shit
let's take a look that's pork it's
completely cooked I'll bite ya fucker
don't do that at all
that is dry as frickin toast gross I may
have to take a different tack than this
let's check the Tenderloin tenderloin
please I mean I know what to do if it
doesn't work but cash oh there you go
look at that Wow
so this now this is the stuff that's
what we want
YUM can everybody that that's good okay
so do this shred this up forget the one
in the beer this is the one you want to
do it maybe hands is easier just do it
with your hands this is gonna be great
and when you've got it the way you want
it get back the broth from the one now
see now we're making sense now I know
why did these be little chunks so I
could end up with this delicious broth
put all of this in here oh boy look at
that max push it down now this we just
leave this will go into our sandwiches
and make them Oh amazing
let's build so here we go we want a
middle layer so this is what we've got
we're gonna start with the traditional
add of Dijon mustard on one piece spread
this up and don't be cheap I mean I
always say that but I spread all the way
to the edges because if somebody takes a
bite right here I want to make
sure they get a bite a decent bite of
the mustard you feel the whole thing
next we're gonna put a layer of our
Grier cheese a little bit some of this
pulled tenderloin that's been living
this amazing broth that I made by
accidents well now absolutely
intentionally look at that more here all
the way you should smell this oh and now
you know you need cheese for glue so a
little more now this guy's gonna go on
top you know what's going on here max
more cheese actually I'm gonna go
another a little bit of mustard coming
on the top one I want a only on the
bottom or on the top and mustard on the
other side cheese ready for our more
traditional ham or black forest ham I
don't know if I can do this I don't know
how this is gonna come together how I'm
gonna be able to hold all this in well
it's gonna be a good experiment isn't it
oh yeah and if it's a frickin disaster
oh I don't think it's gonna be okay
garlic aioli goes next on this top piece
right here
goodness gracious and for the glue a
little bit more cheese on top of this
and then this now look this is
ridiculous like this so we will push it
down we will use what's known in the
industry as the solid flat palm push and
the requisite hold for 10 8 6 3 1 and
that's what you've got now look you
could pick this up and eat it by itself
but we're not gonna do that because
that's not what this is intended to be
so I will now push it off to the side
and in comes the beaten egg with the
cream here's the hard part ladies and
gentlemen how I get all this in there
and then onto the flattop without it
falling apart so here we go as carefully
as you can in and now you want to get it
soaked well enough that it all gets in
so try and do the bottom turn it over to
the top and just that that's soaking
we're gonna put some butter on the
flattop and then bring it right over and
put it on and then you lift up your
sandwich on we go oh goodness
we may have done something terrible here
ladies and gentlemen we may have created
a Frankenstein's monster of a
Montecristo what I can tell you is how
it smells
and it smells insane it smells like a
Monte Cristo should yeah that's gonna be
gorgeous it's gonna be gorgeous but it's
not there yet and don't forget we got to
figure out how we do this and then the
backside and then of course what right
now is the top and when you need max to
move you just say max move let's turn it
over I'm not saying I'm not coming back
I'm just saying right now just turn it
over
hello sweetheart that is a Monte Cristo
right now right now I want to get this
part the back side so I'll go like this
this is not easy because I have to hold
this there's not like Monte Cristo
bookends that I can employ I just have
to stay here watching making sure that
nobody falls out everything stays intact
watch it oh blending at the bottom
splitting move move quick let me do this
okay come back look you wouldn't need to
do this in a normal Monte Cristo but
look right down on the top max you know
what I see I see ham I see garlic aioli
I see melting cheese I see just a
tremendous amount of gorgeousness okay
now here comes the hard part
I'm gonna bring it down cuz I got this
beautifully look at the pork coming out
let me shove that kid back in you get in
get in nobody told you to leave now the
hard part can I get color here why do I
have to do this make my life miserable
so not a lot just a little
oh shit everything's going bad this is a
mistake
there's a terrible mistake that's the
best I can do
oh my god I think we've done okay here
let's grab this kid come on baby and
here we are I gotta stop saying that
look it look it look it I don't know
about you max but maybe we cut it and
here we go it's maybe the most delicious
grilled cheese ever two kinds of pork
garlic aioli and that's everybody let's
have a bite holy Sh I don't know what
could be wrong with this
nothing could be wrong with this design
it's got that bite the garlic aioli you
see the the parsley green of it here the
pulled tenderloin the Black Forest just
add that savory and smokiness of the
Black Forest and then the French toast
nonsense of the whole damn thing oh my
god so maybe we overdid it with two
layers maybe make one I would not leave
out the garlic aioli hell I wouldn't
leave out both the meats but thanks for
being here thanks for hanging out don't
forget we have the special limited
edition this month only vote for Lewis
t-shirt it's below 100% of the proceeds
go to the San Diego Humane Society for
their paws program feel good help dogs
and their owners and make this
and as cool as this triple-decker Monte
Cristo is max wanted a single for the
JPEG so I do what he wants I don't care
I'll do anything you want
[Music]
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