{"id":5109,"date":"2013-04-30T15:40:38","date_gmt":"2013-04-30T21:40:38","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5109"},"modified":"2013-04-30T15:40:38","modified_gmt":"2013-04-30T21:40:38","slug":"monte-cristo-sandwiches","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/04\/30\/monte-cristo-sandwiches\/","title":{"rendered":"Monte Cristo Sandwiches"},"content":{"rendered":"

These sweet and savory sandwiches remind me of a restaurant that used to be in Austin called Bombay Bicycle Club. \u00a0It was a special place we’d go for birthdays and I’m pretty sure that I almost always ordered the monte cristo. \u00a0Theirs was full of meat and cheese, deep fried, covered in powered sugar and served with a side of raspberry preserves. \u00a0And I think it came with fries. \u00a0And I probably had a hot fudge sundae for dessert. \u00a0This was back in the days of high metabolism. \u00a0Those were good days.<\/p>\n

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When\u00a0a post came up on the King Arthur Flour blog<\/a>\u00a0the other day about croque monsieurs and monte cristos I immediately added the ingredients to my grocery list.<\/p>\n

I usually buy groceries a few days in advance, and sometimes (when Ben does the grocery shopping for me on Sunday afternoons) I will have groceries for the entire week of meals and not need to go to the store. \u00a0The only problem with this is that sometimes I get to the day I had planned to make such-and-such for dinner and I don’t want to make it. \u00a0That happened with this meal. \u00a0It just seemed like more work than I wanted to put in to dinner that night. \u00a0But in the end it was a really quick meal with less mess than I’d anticipated and more deliciousness.<\/p>\n

I found this incredible brioche loaf at Whole Foods (set me back $8 but was totally worth it).<\/p>\n

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You can use any bread you like, but a soft white is pretty wonderful since it really soaks up the egg. \u00a0These are triple-decker sandwiches, turkey and ham on one half and Emmentaler swiss on the other.<\/p>\n

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If you’re using thick bread slices you may want to smoosh the sandwich a bit with your hand.<\/p>\n

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After assembling the sandwiches you dredge both sides in a mix of egg and milk.<\/p>\n

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And then cook them until golden brown.<\/p>\n

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After cooking, sprinkle with powdered sugar and serve up with a side of raspberry preserves for dipping.<\/p>\n

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If you’re making more than 2 sandwiches just increase the amount of bread, meat and cheese. \u00a0The egg is enough for probably 4 sandwiches. \u00a0Set your oven to 200\u00b0F and put the finished sandwiches on a cookie sheet lined with foil while you cook the rest of the sandwiches. \u00a0They won’t have the great crunch they do when they’re fresh, but at least they’ll be warm. \u00a0To make sure your sandwiches are heated through and that the cheese gets perfectly melted, take the meat and cheese out of the fridge for 20 minutes before cooking so that it’s not cold when it goes into the pan and keep the heat medium-low so that the outside doesn’t cook too much before the center is warm. \u00a0Enjoy!<\/p>\n

Monte Cristo Sandwiches<\/h2>\n

Makes 2 sandwiches<\/p>\n

Ingredients<\/em><\/p>\n