Tuesday, July 1, 2008

Monte Cristo

The origins of this sandwich is probably a diner in Los Angeles, but that's not really agreed on....

This is a recipe that I have created using different recipes. It's a very tasty sandwich but you can basically use it just as a base recipe. And it's fun to decide if you want a triple decker or a regular sandwich. It's good both ways:)

You can change the cheese and the meat according to what you have handy or like. And it is fun with some favorite jam.

Traditionally it is dipped in its entirety in batter and deep fried. In some regions of the United States it is served grilled, and in some regions it is served open faced with just the bread battered. I like grilling it; at least it seems healthier:)

MONTE CRISTO

Ingredients:
One-fourth cup butter, at room temperature
2 teaspoons prepared mustard
12 slices white bread

6 slices swiss cheese, cut in half
6 slices cooked ham
3 eggs, beaten
One-third cup milk
Powdered sugar and fruit preserves, optional

Directions:
On a work surface, lay out 2 slices of bread.

In a small bowl, mix together the butter and mustard until well blended. Spread the mixture on one side of each slice of bread.

For each sandwich, top one slice of bread, butter side up, with a half-slice of cheese, one slice of ham, another half-slice of cheese and a second slice of bread, butter side down.

OR

Top each slice with the 1 slice of cheese and 1 slice of ham each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich.

Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.)

Preheat the oven to 425 degrees.

In a medium bowl, beat together the eggs and milk. Unwrap the sandwich and dip it in the egg batter, to coat evenly.

Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total.

Place on a cookie sheet and bake in oven for 8 to 10 minutes.

Slice each sandwich in half, sprinkle with powdered sugar and top with preserves if desired.

Serves 6

No comments:

Search box