Guest Author - Catherine Bridges
This is a sweeter, lighter version of the traditional, classic Monte Cristo:
Monte Cristo Sandwich II
4 slices sourdough bread (or day old bread)
butter or margarine, room temperature
2 slices cooked ham, sliced thinly or shredded
2 slices Swiss cheese
2 slices cooked turkey, sliced thinly or shredded
Monte Cristo batter (see below)
2 tbl. butter
powdered sugar
jellied cranberry sauce
Monte Cristo Batter:
2 eggs
1/2 cup whipping cream
dash of nutmeg
Batter mix: beat eggs until thoroughly combined. Add in nutmeg. Slowly pour in the whipping cream while continung to gently beat the eggs. Once the batter is mixed, assemble sandwiches or set out sandwiches that were refrigerated. It is best that the batter and the sandwiches are both at room temperature before cooking.
Directions for sandwich: Butter one side of all bread slices. Assemble the sandwich by using equal amounts ham, cheese and turkey on half of the bread slices. Trim off excess meat and cheese (and crusts, if desired.) Cut each sandwich into three pieces. Be sure to wrap and refrigerate the cut sandwiches if you are making them a day ahead.
Prepare Monte Cristo batter and dip sandwiches, coating edges and both sides -holding until nearly all batter is absorbed into the bread.
Heat butter in a large skillet over medium heat. Fry sandwich on edges and on each side until lightly browned, adding butter as needed before cooking each additional sandwich.
Arrange on plates and sprinkle with powdered sugar. Top with a spoonful of jellied craberry sauce and serve. Makes 2 sandwiches.
A traditional Monte Cristo sandwich is not pan grilled in butter, but is actually deep fried. These sandwiches will definitely hold up to the deep fryer, but the additional calories may not be the gift you want to give your guests after all those holiday meals.
If you have the opportunity to make these sandwiches ahead of time. Wrap them in wax paper and store in the refrigerator until the day you will be cooking them. They should only be stored for 24 - 36 hours. The eggs, whipping cream and nutmeg can be put into a sealed container (without mixing or beating) and refrigerated. On the day you will be making your delightful sandwich treats, set out the sandwiches, the butter and the batter container until they reach room temperature. You can then shake up the container holding the batter ingredients to mix them thoroughly. This makes for a fast, easy and low clean up method for making beautiful Monte Cristo sandwiches.
Enjoy!
