Sunday, June 17, 2012

Monte Cristo Sandwiches

The other day I went to lunch with a friend and ordered the Monte Cristo sandwich - a ham, turkey, and cheese sandwich fried in egg. Uh, yes please!
But I'm going to be honest with you. The delicious description was only part of the reason I chose to order that. Might I even say, my secondary reason.
The Monte Cristo sandwich immediately reminded me of this....

Which, of course, reminded me of this...

Swoon..... if that sandwich was anywhere as delicious...
Where was I?  Oh yes, the sandwich. Silly me. How easily I get distracted with Jim Caviezel is right there for my eyes to see.
This is a "healthier" alternative, and I use that term loosely, because while it's not the most calorie-conscious recipe, it's certainly not the batter-soaked, deep-fried version you sometimes find!

First, using a serrated knife, cut off the crust of the bread. This will help when you need to seal the sandwiches. It also makes it easier to eat.

It's a layered sandwich that includes swiss or other similar cheese, turkey, and ham. I used Virginia ham. I wouldn't use smoked ham, you want something kind of sweet.

After you've piled the sandwich together, wrap the sandwich up tightly in plastic wrap and put in the fridge for half hour. This will keep the sandwich tight and stop the egg mixture from seeping into the sandwich.

Dip each side in the egg mixture and fry, sort of like French toast.

Top with a shower of powdered sugar and serve with fruit preserves on the side.

Monte Cristo Sandwich
by Girls in Aprons

Makes 4 full sandwiches

12 slices white bread, crusts removed
Dijon mustard
1/2 lb thinly sliced oven roasted turkey
1/2 lb thinly sliced Virginia or Black Forest ham
4 slices Swiss or Gruyere cheese
3 eggs
1 Tbsp water
Butter, for greasing the pan
Powdered sugar, for garnish
Strawberry, raspberry, or blackberry preserves, for dipping

Lay the bread down in four columns, three row deep. Spread Dijon mustard on the top row and add a slice of swiss cheese. Split the turkey evenly among the four bread slices in the second row. Split the ham evenly among the four bread slices in the third row. Stack the bread slices together to create a double decker-style sandwich. Wrap each sandwich tightly in plastic wrap and place in the fridge for half hour.

Meanwhile, mix the eggs and 1 Tbsp water together in a shallow bowl. Heat a pan over medium heat and add 1 Tbsp butter. Remove the sandwiches from the fridge and remove the plastic wrap. Dip each side of the sandwich into the egg batter, just as you would French toast, and add to the heated pan. Flip after two minutes, or when lightly golden brown, and fry the other side. Repeat with the remaining sandwiches.

Dust each sandwich with powdered sugar and serve with fruit preserves for dipping. Serve warm.

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