It's like snow! Or sandwich dandruff.
I am sick. I rarely ever get sick, but when I do, it's always the same thing: a sinus infection. An infection of the sinuses. A yummy thing to talk about on a food blog, for sure. This affliction plus the fact that I have sore arms from pruning the Foliage of Massive Proportions in my front yard yesterday means that this post will not be interesting in the slightest. So, I'm just going to go ahead and get to the food.
These are some pretty fantastic sandwiches that are confused as to when they should be served. Vaguely French-toastlike qualities: breakfast? Ham and turkey and cheese: lunch? Easy to prepare: a sad dinner for one? Perhaps. To all of the above. The real answer: these are a party for your tastebuds any time.
A Monte Cristo Sandwich
Serves 1 lonely soul
2 slices Texas Toast
2 slices Swiss cheese
2-3 slices of turkey breast
2-3 slices of ham
2 eggs
1 tsp. milk
1 Tbsp. butter
Powdered sugar (for dusting)
1. On one slice of toast, layer 1 slice of Swiss, the turkey and the ham, then top with the other slice of cheese and other slice of bread.
2. Whisk together eggs and milk in a bowl.
3. Dredge the sandwich in the egg mixture as if it were French toast, being careful to hold it all together. Toothpicks may come in handy.
4. Melt butter in a skillet. Toast the sandwich in there for a minute or two on each side, until it starts to brown and the cheese is melted.
5. Remove from skillet and dust with powdered sugar. Serve alone or with a fruity jam or maple syrup.
Monte Cristo sandwiches are typically deep-fried, but this one isn't. In case you didn't figure it out. Above is the way my dad makes them, and the way I like them. Got an issue? Here's a tissue. No really, I have lots of both.
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