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Today's Special: Monte Cristo Sandwich

partysugar — Wed, 11 Apr 2007 07:58:31 -0700

Part French toast, part ham and cheese sandwich, the classic Monte Cristo Sandwich is an excellent quick dinner dish that will use the last bit of leftover Easter ham. A sweetly glazed ham is paired with swiss cheese in this Americanized version of the ultimate French ham and cheese sandwich, the croque monsieur. Since it's Wednesday night and we do sandwiches at my house on Wednesdays I thought this would be a taste treat. The origin of the name of this sandwich is unclear and debatable. For a heartier meal pair with a green salad, or a bowl of your favorite store bought tomato soup. I like mine alone with a bag of crinkle cut potato chips. For the recipe, read more

Monte Cristo Sandwich
From Everyday Food magazine

Dijon mustard
8 slices country bread
Swiss cheese slices
sweetly-glazed Ham
4 large eggs
1/2 Cup milk
1 Teaspoon salt
1/2 Teaspoon pepper
1/4 Teaspoon ground nutmeg
4 Tablespoons butter
Confectioners’ sugar

Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners’ sugar.

Serves 4.

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'Wich of the Week: Spanish Monte Cristo

partysugar — Wed, 07 Oct 2009 15:00:08 -0700

I'm not much of a Monte Cristo fan. The classic sandwich straddles breakfast and lunch by placing ham, turkey, and cheese between two slices of French toast. The entire thing is topped with powdered sugar and jam resulting in a dish that to me, is messy and too sweet.

However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!

The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe, read more.

Spanish Ham and Cheese Monte Cristo Sandwiches
From Bon Appétit

Ingredients

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese, thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Directions

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
Beat eggs in pie dish until well blended.
Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.
Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

Serves 4.

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'Wich of the Week: Monte Cristo

YumSugar — Wed, 28 May 2008 14:00:26 -0700

If there were any doubts about my intense love for sandwiches, this post should put them to rest, because I consumed this Monte Cristo at Canter's Deli in Los Angeles a mere three hours after eating an enormous French Dip at Philippe's. Hey, I was only in town for a few days, and there were many iconic sandwiches to be consumed!

Like the French Dip, the Monte Cristo was invented in Southern California. Traditionally, a Monte Cristo is made with bread dipped in egg - essentially, French toast - and filled with ham, turkey, and swiss cheese. The sweet, salty delight is then topped with powdered sugar and strawberry preserves. For more history and a recipe for the Monte Cristo, read more

No one is quite sure where the name came from. Originally called a French sandwich, the Monte Cristo was renamed in Southern California in the 1950s, possibly as a nod to the French adventure novel and film The Count of Monte Cristo. The Monte Cristo hit the big time in 1966, when it was featured on the menu at the Disneyland's Blue Bayou restaurant.

Rather than visit Disneyland just to eat a Monte Cristo (even I'm not that crazy), I headed to Canter's, a Jewish deli that's been serving sandwiches in LA since 1931. Its Monte Cristo was a perfect, classic version, oozing with cheese between creamy slices of bread. To make your own at home, check out the recipe below.

Monte Cristo Sandwich
Modified From the Food Network

Ingredients

3 slices white bread
Mayonnaise, as needed
2 slices swiss cheese
2 slices turkey
3 large eggs, beaten
1/4 cup milk
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Strawberry jam
Powdered sugar

Directions
Makes 1 sandwich.

On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of swiss and 1 slice of turkey 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.)
Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. 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.
Cut the Monte Cristo in half, transfer it to a plate, dust with powdered sugar, and spoon some jam over each half. Serve immediately.

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