Saturday, June 13, 2009


"I could cry salty tears;
Where have I been all these years?
Little wow, tell me now:
How long has this been going on?...

Oh I feel I could melt;
Into Heaven I'm hurled!
I know how Columbus felt,
finding another world."
-George Gershwin

If you've spoken to me anytime in the past month, it's probable that you've heard me waxing rhapsodic about the monte cristo sandwich. Maybe I haven't actually quoted Gershwin to you, but yes, I am enraptured.

I think about this monte cristo all the time. How is it possible, that I have never before had one? I was practically raised on grilled cheese. I have more than a passing fancy for croque monsieur (even croque madame, which seriously, if you're ever in New York, you must go to Pastis and order because it is completely sensational.) So why has the monte cristo eluded me so? I do not know, but I will not allow others to suffer. Behold:

makes 2, from epicurious
traditionally monte cristos involve either turkey or ham deli meat. This has neither and does not suffer a bit for the loss.

4 slices good crusty bread (slightly stale is okay)
Swiss cheese (regular swiss, or emmentaler, or gruyere would all be delightful)
approximately 2 large eggs or equivalent in eggbeaters (depending on how thick and stale your bread, you may need more)
1 T water
1.5 t mustard PER Sandwich
1 large tomato - sliced
salt and pepper
2-4 T butter

Whisk together your egg with the water and some salt and pepper. Carefully dip each slice of bread in the egg mixture until it absorbs the egg. Place on a plate. Smear mustard on one side of each sandwich. Layer on the swiss cheese and tomato and top with other slice of bread. In a large pan, melt the butter on medium high heat. When you flip a drop of water in the pan and it sizzles, it's ready. Place the sandwiches in the pan, and weight the top down with a flat lid, plate or bottom of another pan. Cook for 4 minutes, reduce heat if it starts to smoke. Flip carefully, and cook for more minutes (weight the top of the sandwiches again) then remove, cut in half and serve.

1 comment:

JMLC said...

So glad to see this posted as it's on my menu for Wednesday night! :-)
And I'll see you Friday! whoo-hoo!


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