Saturday, February 18, 2012

The Monte Cristo

Monte Cristo Sandwich, Chips and Red Currant Jelly
 Simple ingredients, but this sandwich has big taste. Pretty much a souped-up ham and cheese with a little extra touch that really makes a difference.

Egg and Buttermilk before the mixin'
Break one egg and add about 2/3 cup buttermilk into a rectangular dish. Mix well together.

Cheese, Ham, Mustard and Mayo on Wheat Bread

Lay out slices of bread and spread a small amount of mayonnaise on one slice and a bit of mustard on the other. Add really good ham and cheese onto each sandwich. 

Note: I used a deli ham that I had the butcher cut slightly thicker than usual. Swiss is typically used for the cheese choice, although I used Havarti.

Secure with a couple of toothpicks.

Dunking the sandwich

Quickly dip both sides of the bread into the egg/milk mixture and place into a pan on medium heat that has a pat of unsalted butter and an equal amount of olive oil...good olive oil.
Toasty, Cheesy

Brown on both sides slowly in order to melt the cheese, heat the inside of the sandwich and create a really crunchy crust.

Almost ready for the plate
Remove from the pan and cut into pieces. Plate with a dollop of red currant jelly and chips or whatever you prefer. I think, personally, a Cornichon would be great, too.

Monte Cristo, Red Currant Jelly & Chips

I'll definitely make this sandwich again. Good Brunch idea, maybe. It's such a great contrast of savory and sweet. 

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