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Monte Cristo {you can Count on it}

Monte Cristo

Monte Cristo

I’m lucky that I have a P.S. (Princely Spouse) that doesn’t mind cooking when he is the first one home.  I’ve mentioned before that he is a meat and potatoes man, and doesn’t chop or mix foods much.  So I was totally surprised to come home the other day where he announced he was making Monte Cristo sandwiches.

After I remembered to snap my jaw shut, I cautiously asked if he had looked up a recipe.  He said that he had and with a flourish, showed me his dishes ready to dip and fry.  Hm.  Who said old dogs can’t learn new tricks?  I was curious to see if that was wrong.

The Sandwich

The Sandwich

My P.S. was cautious, frying only one sandwich at a time.  The griddle would have easily held two, but I didn’t point that out to him.  He was doing fine, I didn’t want to fluster him.  I heated my own soup in the microwave as I waited for my sandwich.  It was ready just in time for him to slide the sandwich onto my plate and cut it in half.  Ready to try it!

The Dip

The Dip

Oh oh, it wasn’t done.  He had the burner quite low and it had barely toasted the outside of the bread and the inside was still pretty wet.  I rarely eat French toast because I had some half raw stuff one time and this was similar to that experience.  But I nicely told my P.S. it needed more time on the griddle and he obliged.

Fry it on a griddle

Fry it on a griddle

The second time around it was perfect.  The bread had heated through and firmed up.  It was a ham and American cheese sandwich because that’s what we had on hand.  It was tasty dunked in my heated curried pumpkin soup.  I ate slowly, waiting for my P.S. to finish heating his own sandwich and soup and join me in front of the tv where we watch our shows during dinner.  Fairly simple fare, but it was good for the cold spring evening.

Monte Cristo

4 slices of Italian Bread
several slices of ham
4 slices of American cheese
2 eggs
1/4 cup milk
salt and pepper
dijon mustard

Heat a skillet or griddle on medium heat.

Make the sandwich with ham and cheese, spread mustard onto the ham.

Beat the eggs and milk; add salt and pepper.  Dip the sandwich into the egg mixture and place on the griddle.

When the first side is nicely browned, flip and cook on the second side.  On medium heat it will take about 5 minutes per side.

Remove from heat and cut in half on the bias.  Serve with soup or a salad.

Serves 2.Tiara Logo

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