Home At Last! with Patty Gironda

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 Bla...

One satisfying aspect of my innkeeper's life is that I get to play in the kitchen with all our leftovers! Bread and biscuits are turned into crumbs that make our delicious crusts in our apple crisps, fruit is turned into conserves and syrups with endless possiblities. This was a peach and blueberry base blended with black raspberry to create our signature syrup. Some of our most popular sweet dishes depend on this for their back flavors.