Monte Cristo Sandwich

Monte Cristo Sandwich

Monte Cristo Sandwich

The Sunday morning after we change our clocks ahead for Daylight Savings Time, I always sleep late.  (We did lose an hour of sleep after all).  As a result breakfast is on the late-side, getting close to lunch. So I combine the two and one meal serves as two, i.e. brunch.

That event took place not long ago, and I ended up making this breakfast sandwich that, served with some fruit, was hearty enough to last us till dinnertime.

I used croissants to make these.

I used croissants to make these.

I don’t know what it is, but we seem to love the convenience of a whole meal in one package!  Or maybe its because these handheld meals are so darn delicious, but I am seeing breakfast sandwiches everywhere.  Whether you choose to use a knife and fork, or just grab them and go, these will certainly make you want to get out of bed and get going!

The Monte Cristo sandwich is an American classic, where you dip ham and swiss cheese sandwiches in egg batter and pan-fry them.  Dust the hot sandwiches with confectioners’ sugar and serve with some jam on the side if you like, or drizzle them with maple syrup for a real treat.

MONTE CRISTO SANDWICH

Yield:   Makes 4 servings/sandwiches

Ingredients:

  • Dijon mustard
  • 8 slices country bread (I used croissants for mine)
  • swiss cheese slices ( I used Muenster cheese)
  • sliced ham
  • 4 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 4 tablespoons butter
  • confectioners’ sugar, if desired

Directions:

1.  Spread mustard on bread.  Layer 4 bread slices with Swiss cheese, ham, and cheese again.  Place remaining bread slices on top.

Layer up the ham and cheese, then dip the sandwich in egg.

Layer up the ham and cheese, then dip the sandwich in egg.

2.  In a shallow dish, whisk together eggs, milk, salt, pepper and nutmeg.  Dip each sandwich in the egg mixture, turning to coat well.

3.  In a large skillet, melt butter over medium heat.  When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total.

Cooking on the griddle.

Cooking on the griddle.

Second side getting browned.

Second side getting browned.

Serve immediately, dusted with confectioners’ sugar.

Forgot to dust them with sugar.  :D

Forgot to dust them with sugar. 😀

SOURCE:   Everyday Food

Advertisements

Whole Grain Buttermilk Waffles

Whole grain buttermilk waffles used to make a breakfast sandwich.

Whole grain buttermilk waffles used to make a breakfast sandwich.

So many pancakes or waffles made with white flour are fluffy, but taste mostly of whatever you put on them, while many of them made with whole grains end up tasting great but cook up flat and dense.  Wouldn’t it be great to have the best of both worlds?IMG_0246

This recipe offers just that;  it gives you a relatively fluffy pancake/waffle with a nice earthy flavor from the whole-grain flours.  I like them without a lot of additional syrup or jam, preferring instead to top them with a little butter, honey and seasonal fruit.

While it’s nice to cook these to order, I also like to sit down at the table and eat with everyone else, so as I cook the waffles  I keep them warm in a 200*F oven.  They will stay moist for up to 30 minutes without drying out.  You can also make the batter and store it, covered, in the refrigerator for up to a day.  You’ll probably need to add 1 to 2 tablespoons more milk or water to loosen it up after it sits overnight.

WHOLE-GRAIN BUTTERMILK WAFFLES

Yield:   Make 6 waffles

Ingredients:

  • 1 large egg
  • 1/2 cup / 120 ml milk
  • 1/2 cup / 120 ml buttermilk
  • 1 tablespoon butter, melted and slightly cooled
  • 1 cup / 165 g Whole-Grain Pancake Mix (see yesterday’s post for ingredients)
  • honey or maple syrup for serving

1.  In a batter bowl, whisk together the egg, milk, buttermilk, and butter.  Whisk the pancake mix into the milk mixture until smooth.  Let the batter rest for 10 minutes to allow the dry ingredients to soak up some of the liquid.  The baking soda in the pancake mix will interact with the buttermilk and small bubbles will begin to form.  If the batter feels too thick to pour and difficult to easily whisk or stir, add 1 tablespoon more milk or water to loosen it up.

2.  While the batter is resting, heat a waffle iron, and spray with non-stick spray if necessary.  When it is hot, pour about 1/2 cup batter into the waffle iron, close and bake until waffle is browned and crisp on the edges.

Keep waffles warm in a 200*F. oven until ready to serve.  Serve warm with butter, honey or maple syrup.

Whole Grain Buttermilk Waffles

Whole Grain Buttermilk Waffles

Using up leftover waffles is never a problem with these.  They make a great breakfast or lunch sandwich.  Here you see a sandwich made with scrambled eggs, cheese, bacon and guacamole.  Add some lettuce and sliced tomato for an extra hearty sandwich if you wish.  It all tastes great!

Layering up a sandwich on a whole grain waffle.

Layering up a sandwich on a whole grain waffle.

These are sooo good!!

These are sooo good!!

SOURCE:    adapted from Whole Grain Mornings