Saturday, August 28, 2010
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.