Anyone have any good recipes for monte cristo sandwiches?!


Question: I am a former chef professionally trained in the military with 28 years experience and I am happy to improve your life with my superior knowledge of cuisine. Being a former chef professionally trained in the military with 28 years experience, I have vastly superior knowledge than most of the simpletons who will respond to you, so I will make your selection easy and reply to your inquiry with the supremacy that being a former chef professionally trained in the military with 28 years experience gives me.

8 slices brioche bread (about 1/4-inch thick)
1/4 cup unsalted butter, softened
1/2 cup whole grain mustard
16 sweet Italian sausage, thin slices
12 swiss cheese, thin slices
2 large eggs
1/4 cup heavy cream
salt
black pepper, Freshly ground
2 medium yellow onions, marinated in hot sauce, dredged in flour and fried until golden brown and seasoned


1. Preheat the griddle. Brush one side of each piece of broiche with butter. Spread the other half with mustard.
2. On four slices of bread, mustard side up, lay a piece of cheese. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Top each pile with the remaining bread, mustard side down.
3. In a mixing bowl, whisk the eggs and cream together .
4. Season with salt and pepper.
5. Dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted.
6. Slice the sandwiches in half and serve with the fried onions

There. Your petty, dull little world has been enhance by a former chef professionally trained in the military with 28 years of experience. PLEASE! Don't thank me. If a former chef professionally trained in the military with 28 years experience cannot give to lesser people, what good would we be?


Answers: I am a former chef professionally trained in the military with 28 years experience and I am happy to improve your life with my superior knowledge of cuisine. Being a former chef professionally trained in the military with 28 years experience, I have vastly superior knowledge than most of the simpletons who will respond to you, so I will make your selection easy and reply to your inquiry with the supremacy that being a former chef professionally trained in the military with 28 years experience gives me.

8 slices brioche bread (about 1/4-inch thick)
1/4 cup unsalted butter, softened
1/2 cup whole grain mustard
16 sweet Italian sausage, thin slices
12 swiss cheese, thin slices
2 large eggs
1/4 cup heavy cream
salt
black pepper, Freshly ground
2 medium yellow onions, marinated in hot sauce, dredged in flour and fried until golden brown and seasoned


1. Preheat the griddle. Brush one side of each piece of broiche with butter. Spread the other half with mustard.
2. On four slices of bread, mustard side up, lay a piece of cheese. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Top each pile with the remaining bread, mustard side down.
3. In a mixing bowl, whisk the eggs and cream together .
4. Season with salt and pepper.
5. Dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted.
6. Slice the sandwiches in half and serve with the fried onions

There. Your petty, dull little world has been enhance by a former chef professionally trained in the military with 28 years of experience. PLEASE! Don't thank me. If a former chef professionally trained in the military with 28 years experience cannot give to lesser people, what good would we be?

According to Webster's New Millennium? Dictionary of English, a Monte Cristo is a sandwich of ham, turkey, and Swiss cheese between batter-dipped grilled or fried bread.

The sandwich can differ regionally. Traditionally it is dipped in its entirety in batter and deep fried. In some regions of the United States it is served grilled, and in some regions it is served open faced with just the bread battered.

The sandwich is often served with fresh fruit or with Clotted Cream on the side. It is sometimes served with fruit preserves, powdered sugar, or sweet mustard sauce.

Monte Cristo Sandwich Blue Bayou

--Currant Jelly Sauce
2/3 c. currant jelly
1 TB water
1 TB half and half
Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

--Batter
2/3 c. water
1 small egg
1/2 t. salt
1/8 t. white pepper
few drops yellow food coloring
2/3 c. all-purpose flour
1 3/4 t. baking powder
Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

--Sandwiches
8 slices white bread
4 slices turkey (1 oz. each)
4 slices swiss cheese
4 slices Pullman ham
Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

--Final Preparation:
soybean or vegetable oil for frying
Confectioners' sugar
currant jelly sauce

--Recipe (Make Sauce, cool, assemble sandwich)
Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with currant jelly sauce.

Here is a very simple recipe:

Make French toast using two slices of bread of your choice (Texas Toast is good). Use an egg batter to dip the bread.

3 eggs
1 Tbsp milk
1 tsp vanilla extract
1/2 tsp white sugar
1/2 tsp cinnamon

Beat ingredients together and dip the bread. Fry in a pan or on a portable griddle with butter. Brown both sides.

Place a slice of Swiss cheese on each piece of bread (like a grilled cheese sandwich). Then place a couple of slices each of turkey and ham. Put the sandwich together and sprinkle with powdered sugar. Cut in half and serve with a side of jam or jelly.





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