Does Anyone Remember The Monte Cristo


This was one of those sandwiches that was on every Florida restaurant menu in the 70's! Yacht clubs, country clubs, department store restaurants . . . it was really that popular!

To me, the success of the sandwich depends on great bread! The bread must hold up to the egg -mustard mixture and a slow grilling. I found recipes calling for a deep fried sandwich but I don't remember ever seeing a deep-fried version.

For our simple sandwich I used all the tradional ingredients-thinly sliced Black Forest ham, lean turkey breast and a baby swiss cheese.
I piled up the meat and cheese on an English toasting bread, pressed it and placed it very carefully in the egg mixture-flipping it to ensure an even coating on both sides. Once the excess drains away the sandwich was placed in a pre-heated pan with Olivio.

We served it very traditionally with the strawberry preserves and powdered sugar!

For Two Sandwiches

4 pieces of hearty toasting bread
2 thinly-sliced pieces of Black Forest Ham
2 thinly-sliced of turkey breast
2 thinly-sliced pieces of baby swiss cheese

2 eggs plus 1 tsp of cream and 1 tsp of creole mustard

Soak sandwich on both sides until evenly coated. Grill in preheated pan sprayed with non-stick and 1 tbsp Olivio.
Posted by Picasa

Comments

Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasiona
Read more

Artist-Walter Anderson

Image
    Make time for the Walter Anderson Museum, an eccentric artist whose work has been labeled "intense and evocative". A daily ritual of rowing twelve miles to an isolated barrier island provided Anderson the opportunity to paint and draw the island's vegetation, birds, animals and insects. Stunning water colors and intricate patterns allow a glimpse into the lonely mind of a brilliant artist. Located on the main street of charming Oceans Springs, Mississippi. To learn more about artist, Walter Anderson and the museum hours visit www.WaltAnderson.org
Read more

Vernon Kilns Honolulu By Don Blanding

Image
In the mid-80's, Ron and I decided to accept a job offer in San Juan Capistrano, California! We had no money to speak of! About $700 by the time we arrived in California! We arrived on the California coast with a packed 280Z; including our newest family member, Henrietta, a pretty white rescue from the Japonica Street SPCA in New Orleans! We couldn't afford an apartment when we arrived due to the fact we ONLY had $700! We rented a motel room that allowed pets and Ron went to work.  Poor as church mice, we finally struck a deal with a landlord to repair a condo ravaged by too many parties and druggies. It turned out to be a lovely rental after we totally renovated and redecorated! Our time spent in California was wonderful. I think we'd still be there now if not for my unreasonable fear of earthquakes! We loved the food culture, the weather and the friendly people! We particularly loved the Rose Bowl Antique show every month and found the garage and yard sales to be
Read more