The first documented reference to a "Monte Cristo Sandwich" was in an American restaurant industry publication in 1923.

[2] Though it is commonly claimed that the Monte Cristo sandwich was developed in the 1960s in Southern California, mentions of the sandwich by name in earlier decades and similar recipes appearing in cookbooks cast doubt on this claim.

In its most basic form, it is dipped in beaten egg and pan-fried, though it may also be deep-fried in beer or pancake batter.

In such cases, the fully assembled sandwich is then usually heated slightly under a grill or broiler.

[2] In sweeter variations, the Monte Cristo is often covered in powdered sugar and served with maple syrup or preserves.