Thursday, April 26, 2007

Sandwich Week! Day Three

It's Day Three of Sandwich Week. Are you enjoying it so far? I am having a blast! If you haven't done so yet, go and check out the comments on Day One and Day Two. There are some crrrrrazy sandwiches out there.


Today's sandwich is.........









Smoked Meat Monte Cristo.



A traditional Monte Cristo has ham, turkey and cheese. The sandwich is dipped in egg and pan fried or deep fried. The only traditional Monte Cristo I've ever had was at Disneyland's Cafe Orleans a couple of years ago, and it was heavenly. It was sprinkled with powdered sugar and served with berry jam on the side.


Smoked Meat Monte Cristo

Spread bread slices with dijon mustard. Top one bread slice with smoked meat and slices of cheese and then another bread slice. Whisk an egg or two, depending on how many sandwiches you are making, with some milk.



Dip the sandwiches in to coat both sides. Heat a pan over medium high heat and melt 1 tsp butter. Fry the sandwich until golden brown on both sides. Serve straight away.


Daily Question - What sort of bread do you like to use for your sandwiches? White? Brown? Rye? Or perhaps a bun or flatbread? Leave your answer in the comments section.


Trivia Question 3 - New Orleans Square in Disneyland was opened in what year? - Save up your answers for the 7 trivia questions and email them to me on Day 7. A random winner will be drawn from the emails with the correct answers. There is a prize, people!




7 comments:

peasantwench said...

It depends on the sandwich. For chicken burgers, I make my own Focaccia buns. For fake philly cheese steaks, I use sub buns. Because we have trouble finishing a whole loaf of bread before it goes mouldy, I mainly use buns - brown when I can get them. Occasional sandwiches require a white baguette though, and when we go to PolCan, we always buy the rye bread and make sandwiches with edam and polish sausage until the bread turns.

breadchick said...

Sara you are KILLING ME... I am going to have eat sandwiches every day for the rest of the year at this rate of great sandwich ideas from you and the comment section of this little theme. I agree with peasantwench, the type of bread completely depends on the sandwich and in my case what type of bread I've baked that week. If I have a particular sandwich like a Reuben on our weekly menu, then I will bake the special bread required for that sandwich. Meaning sometimes we have two types of bread in the house!

tigerfish said...

Reminded me of the croque-monsieur in France. They are all in the same breed. :)

MyKitchenInHalfCups said...

I usually want breads with some whole grain flavor to them and that's generally what I like to bake. For a speciality sandwich like a Reuben, I want rye. BLTs I can be happy with a lot of different breads. Regardless of what's in the middle, I'll take a whole grain over a white if it's avilable.
I've been experimenting with freezing smaller sized unbaked loaves so that I don't have 2 or 3 loaves in the house for just the two of us and that has allowed me to bake fresh and have a couple of choices frozen.

Michael said...

Ahh, sandwiches. To me, the epitome of comfort food. I think it has something to do with our culture. P.J. O'Rourke (New Hampshire's own, BTW) wrote in his book, "All The Trouble in the World", the Vietnamese will turn anything into a soup and Americans will turn anything into a sandwich. And it's true. C'mon, how many of you have had a spaghetti sandwich? We all have, admit it. Starch upon starch, maybe with a little left over red sauce.

One of the top sandwiches? Fried egg on that airy, nutrition-void white bread with ketchup. Keep your 9 or 12 grain, whole wheat bread for stuffy sandwiches, the fried egg needs Wonder bread or a reasonable facsimile. And so does the Thanksgiving evening turkey sandwich. And who hasn't put leftover mashed potatoes on that sandwich, speaking of starch on starch?

Brilynn said...

For a special sandwich it would be on a croissant, but apparently you shouldn't have those everyday. So for my run of the mill sandwich I like some sort of multigrain with lots of bits in it.

Sara said...

All very, very, very good comments. I think my sandwich consumption is going to increase too Mary!