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

Pocket Sandwiches

This kid friendly recipe is from Emeril. I love the flakiness of puff pastry and you can put anything you want in them. And I think you don't have to be a kid to appreciate puff pastry:)

For me below are just some ideas to stuff them with. Other than the ingredients listed I use feta cheese mixed with dill with some eggs, or hot dogs, and even some black olive pate. I love them all:)

I also like sprinkling some nigella seeds on top of the sandwiches, they have this nutty wonderful taste for me.

Have fun:)

POCKET SANDWICHES

Ingredients:
2 to 3 sheets of puff pastry
1/2 pound Mozzarella cheese
1/2 pound Cheddar cheese
1 pound broccoli spears
1 pound thinly sliced boiled ham
1 pound thinly sliced roast beef
2 cups tomato sauce
1/2 pound pepperoni
2 eggs
2 tablespoons water

Directions:
Preheat the oven to 350 degrees F.

Cut the puff pastry into desired shapes. (making sure you have two pieces that are alike to build the sandwich).

Using a box grater, grate each cheese. Slice the broccoli into thin slices.

Place whatever type of filling you wish in the center of one piece of puff pastry, like ham and cheese, or tomato sauce, pepperoni and cheese or broccoli and cheese (fill each pocket with a good amount of the filling).

Place the other piece of puff pastry on top of the filling. Using your hands, lightly press the pastry around the filling.

Using a fork, press the edges of the pastry together. This will seal the pockets tightly.

Place the pockets on parchment-lined baking sheet.

In a mixing bowl, whisk the eggs and water together. Using a pastry brush, lightly brush each pocket with the egg mixture.

Bake until golden brown, about 12 to 15 minutes. Serve warm.

Muffuletta Sandwich on Sourdough Bread and Creole Olive Salad

This is one tasty sandwich, and it looks very yummy too:)

It's great if you especially prepare it for a lunch box. It will have a lot of time to marry the tastes as Emeril puts it:)

The original recipe also had a sourdough bread recipe, but I don't bake bread, so I skipped it. I just buy bread from the bakery or the market and that's good enough for me:)

I change the olive salad a little bit; I don't use the celery and skip the parsley completely. Instead I use cucumbers so that there is still the crunch that the celery would give. It also makes the salad taste fresh.

I also change the meats and the cheeses around depending on what I have handy at home.

MUFFULETTA SANDWICH ON SOURDOUGH BREAD

Ingredients:
1 large round sourdough bread loaf
3/4 to 1 cup Creole Olive Salad, recipe follows
4 ounces mortadella, thinly sliced
4 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces mozzarella, thinly sliced
4 ounces provolone, or Fontina, thinly sliced
Pickled pepperoncini, garnish

Directions:
Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1/4 cup of the olive salad and its oil on the bottom and top pieces of bread, spreading to saturate the bread with oil.

Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste.

Cut into quarters and wrap tightly in butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the oil to soak into the bread. Unwrap and place on a large serving plate with the pepperoncini. Serve.

CREOLE OLIVE SALAD

Ingredients:
1/2 cup pitted brine-cured black olives, such as Nicoise, sliced
1/2 cup large (queen) pimiento-stuffed olives, sliced
1/4 cup extra-virgin olive oil
1 tablespoon minced shallots
1 tablespoon finely chopped celery
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper

Directions:
Combine all the ingredients in a medium mixing bowl and mix well.

Wine and Ham Croquettes

I love croquettes, and have never tried them with ham, so I had to try this recipe which is from Bon Appetit. They came out great!

If you wanted to you can omit the wine completely. But if you are using it, I suggest a pinot grigio.

You can also substitute ham with any other meat that you like.

If you can't find panko, you can just make them. Just use a day old bread, leave it in the oven for a while and when it is dry enough use a blender to finely grind it. Panko is a very finely grinded breadcrumb. Don't use regular bread crumbs, it won't come out just as good.

And make sure that the oil is hot enough. So don't throw everything all at once, try a couple before frying the rest of the croquettes. Enjoy:)

WINE AND HAM CROQUETTES

Ingredients:
1/4 cup (1/2 stick) butter
5 tablespoons olive oil
9 tablespoons all purpose flour
3/4 cup dry white wine
6 tablespoons low-salt chicken broth
6 tablespoons whole milk
1/4 teaspoon (generous) ground nutmeg
1/2 cup finely chopped Serrano ham or prosciutto or ground beef
2 tablespoons chopped fresh parsley
2 large eggs, lightly beaten
2 cups panko (Japanese breadcrumbs)*
Additional olive oil (for frying)

Directions:
Melt butter with 5 tablespoons oil in heavy large saucepan over medium heat. Add flour; stir 3 minutes.

Gradually stir in wine, broth, milk, and nutmeg. Stir until mixture thickens, about 45 seconds. Add ham and parsley; cook until mixture is thick, stirring frequently, about 5 minutes. Season with salt and pepper. Cool completely, stirring occasionally.

Spread ham mixture on plate. Refrigerate at least 2 hours and up to 4 hours.

Place beaten eggs and panko in separate medium bowls. Shape ham mixture into 1-inch balls. Dip balls in egg, then coat with panko.

Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Add half of croquettes and fry until golden brown, turning occasionally, about 2 minutes. Transfer to paper towels to drain. Repeat with remaining croquettes. Transfer to platter.

* Available at Asian markets and in the Asian foods section of some supermarkets.

Makes about 30.

Croque Monsieur

This sandwich is a favorite of mine. The recipe from Bon Appetit has upgraded it a bit with nutmeg, which you should try to use, it really tastes great with it. But if you don't have it, you can just skip it.

When you are making the sauce, if you don't want to have lumps make sure that the milk is warm. Warm it up before using, but do not boil it. And you can always strain the sauce.

Watch the sandwich while broiling, 2 minutes can be too much.

Some potato chips, some greens with tomatoes and white wine, and you are set:) Enjoy...

CROQUE-MONSIEUR

Ingredients:
2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk
Pinch of ground nutmeg
1 bay leaf
4 slices firm white sandwich bread
4 ounces thinly sliced Black Forest ham
4 ounces sliced Gruyère cheese
1 tablespoon melted butter
1/4 cup grated Gruyère cheese
2 teaspoons chopped fresh chives

Directions:
Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.

Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat.

Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

Makes 2 servings; can be doubled.

Brandied Onion Soup with Croque-Monsieur Croutons

I don't like many assortment of soups (Can I say this?:) ). I'm especially not crazy about soups made with a lot of vegetables. One of my favorite soups is onion soup. Basic, tasty, great for winter, or great for when you have company.:) And this recipe is really fun, you have soup and sandwich in one...

You don't have to do the croque-monsieur croutons and just use the onion soup part of this Bon Appetit recipe, but just as it is makes a great and different than regular onion soup. If you do skip the croque monsieur, don't forget to add some bread to the soup, and some cheese on top and broil it before serving. You have to have cheese with onion soup:)

You always need a heavy skillet or a crock pot to caramelize the onions, otherwise you will be spending a lot of time either waiting for it to get ready or burn it in the process. Slicing the onions really thin and cooking over medium heat will also help the caramelizing.

Here are some things to keep in mind. Try to use Vidalia onions, it makes a great difference in taste. Don't substitute beef broth with chicken broth, it doesn't work for onion soup; and if you can find low sodium organic etc, even better. Don't use margarine instead of butter. Use the best white wine you like drinking, and definitely use brandy, don't skip it.

BRANDIED ONION SOUP WITH CROQUE-MONSIEUR CROUTONS

Ingredients:
3 tablespoons butter
2 1/2 pounds onions, thinly sliced
4 14 1/2-ounce cans beef broth
3/4 cup dry white wine
2 teaspoons Dijon mustard
1 to 2 tablespoons brandy
18 1/3-inch-thick slices of French bread baguette
2 cups grated Swiss cheese
1 cup coarsely chopped ham

Directions:
Melt butter in heavy large pot over medium-high heat. Add onions and sauté until dark brown but not burned, stirring occasionally, about 30 minutes.

Add broth, wine, and mustard and bring to boil. Reduce heat to medium and simmer until flavors blend, about 15 minutes.

Add brandy to taste and simmer 5 minutes. Season soup with salt and pepper.

Meanwhile, preheat broiler. Arrange bread on baking sheet. Broil until beginning to color, about 1 minute. Mound cheese and ham on bread; sprinkle with pepper. Broil until cheese melts, turning sheet for even cooking, about 2 minutes.

Ladle soup into deep bowls. Top each with 3 croutons and serve.

Makes 6 servings.

Grilled Ham and Gouda Sandwiches with Frisee and Caramelized Onions

This is an easy and tasty sandwich from Bon Appetit that takes some time because of the onions, but it is so worth it.

Remember to ask the deli counter to slice the Gouda cheese, it takes too much effort to slice them thinly. You can use other cheeses too, but Gouda gives it a great taste with the frisee.

Of course I made some changes:)

I added tomatoes, which made it yummier:)

I had to add some Dijon mustard, just because there is ham in the sandwich:)

And I used my panini maker instead of using the skillet to cook the sandwiches. They came out just great.

GRILLED HAM AND GOUDA SANDWICHES WITH FRISEE AND CARAMELIZED ONIONS

Ingredients:
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Directions:
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.

Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.

Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

Makes 2 servings.

"Soda Jerk" Beans

This is such an easy colorful recipe that it's unbelievable. You just get all the ingredients together and cook for about 20 minutes, although if you cook it for longer it does become tastier.

The original recipe is from Bon Appetit, and there are small changes that I have made to it.

I enjoy the taste better if I sautee the ham or andouille sausage with the onion and pepper before throwing it in.

The sugar is too much for me, so I have reduced it to 2 tablespoons.

This recipe is really a lot of food, so if you are cooking for 2, you can freeze the rest, it keeps well.

"SODA JERK" BEANS

Ingredients:
2 cups 1/2-inch cubes cooked ham
1 15-ounce can diced tomatoes in juice, drained
1 15-ounce can pork and beans, rinsed, drained
1 15-ounce can black beans, rinsed, drained
1 15-ounce can butter beans, rinsed, drained
1 15-ounce can pinto beans, rinsed, drained
1 large onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/2 cup (packed) dark brown sugar
1/2 cup cola-flavored soda
1/2 cup lemon-lime soda
2 teaspoons curry powder
1/2 teaspoon dried savory
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Directions:
Place all ingredients in heavy large pot.

Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer uncovered until juices are thick, stirring gently and frequently to prevent burning, about 20 minutes. Season with salt and pepper.

Makes about 10 cups.