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

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.