Saturday, November 13, 2010

Monte Cristo with Kalamata Olive Tomato Salad

     This old school sandwich is still one of the best!  I hardly ever see a Monte Cristo on a restaurant menu anymore.  I am also surprised to see relatively few chefs make a modern "cutting edge" sandwich using the Monte Cristo's cooking techniques.  I'll post a modern Monte Cristo recipe blog sometime soon too.
     Recipe:  Heat some unsalted butter in a saute pan over medium heat.
     Cut two large slices of French round loaf bread.
     Dredge one side of each slice of bread in egg wash and set the bread slices egg side down in the hot butter to cook like French Toast.
     Place thin sliced swiss cheese on both slices of bread.
     Place thin sliced turkey breast on one of the bread slices.
     Place thin sliced ham on the other slice of bread.
     Place the pan in a 350 degree oven.
     Bake the sandwich halves till the egg wash turns golden brown and the meats become hot.
     Set the sandwich halves together.
     Slice the sandwich in half and set it on a plate.
     Kalamata Olive Tomato Salad:  
     Place a handful of chopped romaine lettuce in a mixing bowl.
     Add a little bit of sliced onion.
     Add a plum tomato that is cut into small wedges.
     Add a few pitted kalamata olives.
     Add sea salt and black pepper.
     Add a pinch of oregano.
     Add a splash of virgin olive oil.
     Add a small splash of balsamic vinegar. 
     Toss the ingredients together.
     Delicious!  A Monte Cristo is so simply yummy that it is hard to stop eating it once you start.  The bold flavors of the salad are a nice light accompaniment.  This is a nice chilly weather sandwich.  Yum!   Shawna

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