Monte Cristo Sandwich | Arrange the quartered sandwiches on a platter with raspberry compote in the center. Garnish with a sprig of parsley and enjoy!
INGREDIENTS
3 slices thin white or Pullman bread
1 ounce mayonnaise
¼ ounces mustard
3 slices smoked ham
3 slices Swiss cheese
3 slices sliced roast turkey
Toothpicks
Oil for frying (canola or peanut is fine)
Parsley for garnish
PREPARATION
- To assemble a triple-decker sandwich, spread mayonnaise and mustard on one slice of bread, and add one-and-a-half slices of ham, followed by one-and-a-half slices of Swiss. Spread both sides of the next slice of bread with mustard and mayonnaise, and, on that slice, first arrange the turkey and then the Swiss cheese. Spread mayonnaise and mustard on the last slice of bread and top off the sandwich with it.
- Push toothpicks in the center of each of the four sides as you would a club sandwich.
- Using a serrated knife, cut off the crusts. Cut the sandwich into quarters and set aside.
- Heat the oil (approximately ¼-inch deep) in a sauté pan. The oil should be 350 degrees (or hot enough before it starts smoking).
- Dip the sandwich in the beaten egg mixture.
- Lay the sandwich quarters into the oil. When golden brown, remove and drain excess oil.
RASPBERRY DIP
For the raspberry dip, I use a jar of preserves, or, if in season, fresh raspberries. For fresh, take a pint of raspberries and add ¼ cup sugar, ¼ cup water, and simmer for 5 minutes while stirring. Remove from heat and let sit. You may also add a zest of orange if you’re feeling particularly sassy!
Arrange on a platter with raspberry compote in the center. Garnish with a sprig of parsley and enjoy!
Serves 3-4.
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