Monte Cristo Sandwich
makes 2 sandwiches
3/4 cup milk
1/4 cup flour
1/4 cup freshly grated pecorino romano
1/2 teaspoons freshly grated nutmeg
6 thin slices of challah bread or brioche
1 tablespoon butter
2 ounces Emmentaler (Swiss) cheese, sliced thin
1/4 pound sliced honey roasted turkey
1/4 pound sliced black forrest ham
strawberry or raspberry jam
Whisk the egg, milk, flour, cheese and nutmeg together until smooth. Heat a skillet or griddle large enough to accomodate all the slices of bread in a single layer over medium heat. Dip the slices of bread into the egg mixture, giving it a few seconds on each side to absorb the batter.
Add the butter to the pan once it is hot, then place as many slices of battered bread onto it as you can fit. Wait till it is golden brown and crisp on one side, then flip and top 4 pieces of bread with the cheese. Put the turkey on 2 of cheesed slices of bread and the ham on the other 2 cheesed slices of bread.
Fry until the bread is browned and crisp on the second side, then make the sandwich by stacking a ham slice with a turkey slice topped with a plain piece of French toast. Slice the sandwiches in half, dust with powdered sugar, and serve with a small bowl of jam.
1 quart oil for frying, or as needed
2/3 cup water
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black pepper
1 tablespoon confectioners’ sugar for dusting
Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners’ sugar just before serving.