MONTE CRISTO SANDWICH WITH CRANBERRY JAM

· MONTE CRISTO SANDWICH WITH CRANBERRY JAM ·

The Monte Cristo is a classic fried ham and cheese sandwich, a variation of the French croque-monsieur. In the 1930s–1960s, American cookbooks had recipes for this sandwich under such names as "French Sandwich", "Toasted Ham Sandwich", and "French Toasted Cheese Sandwich". Emmental or Gruyère cheese is typically used.

PREP TIME: 15m

SERVES: 1-2

INGREDIENTS:

Cranberry Jam
· 6 Ounces fresh or frozen cranberries
· 1 Lemon, zested and juiced
· 3/4 Cup granulated sugar
· Pinch salt

Sandwich
· 2 Slices hearty white bread or sourdough
· 2 Ounces sliced deli Black Forest Ham
· 2 Ounces sliced deli Smokey Turkey Breast
· 2 Slices Swiss (Emmental or/and Gruyère) cheese
· 3 Large eggs, beaten
· 1/2 Cup whole milk or half&half
· 1/2 Teaspoon salt
· 1/4 Teaspoon cracked black pepper
· 3 Tablespoons unsalted butter

PREPARATION:

Cranberry Jam:
1. Place all ingredients into a small saucepan and stir together. Place over medium-low heat and simmer for 30 to 40 minutes, stirring frequently, or until mixture is thick and coats the back of a spoon. Remove from heat and cool completely.
For the sandwich:
2. Place bread slices onto a clean surface and top with deli ham. Top ham with a slice of cheese, followed by the turkey and remaining slice of cheese. Finish with the remaining slice of bread and gently press together. In a shallow baking dish whisk together eggs, milk, salt, and pepper.
3. Place butter in a skillet and melt over medium to medium-high heat. Dip sandwich into the egg batter, both sides, and quickly but carefully transfer to the hot skillet.
4. Cook sandwich for 4 to 5 minutes or until toasted and golden brown, flip and continue to cook for 3 to 4 minutes.
5. Carefully pick the sandwich up and quickly sear all the edges (crust) of the sandwich. Transfer to a cutting board and allow sandwich to cool for about 5 minutes.
Serve Sugestion: Cut sandwich in half and serve with a side of cranberry jam and your favorite Beer very cold.
Yield: One sandwich servings and 1 1/2 Cup of Jam.
Original Recipe by: Taste of Home

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