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MSD · 05-04-2004, 05:43 AM

The Monte Cristo

Use large, thick slices of bread, about 6"x6"x5/8"

Assume that a slice of meat or cheese is the same thickness that you get at a deli. Separate the slices before placing them on the sandwich, and turn each piece a bit so that they stay separated. It may not seem like much, but it does make a difference.

PHASE ONE: Preparation
-Set a piece of bread on a plate.
-Place approximately 5-6 slices of ham on a piece of bread
-On top of the ham, place 3-4 slices of swiss cheese.
-On top of the cheese, place 5-6 slices of fresh turkey breast.
-Set the second piece of bread on top of the turkey

PHASE TWO: The Dirty Work
-Prepare batter of the sort that would be used for funnel cake. Thicker batter is better than thinner. Now that I think about it, you should have done this before starting to make the sandwich, so put the sandwich to the side and hurry up with this so the bread doesn't get soggy. That'll teach you to make food without reading the recipe first.
-With a basting brush, apply a generous coating of this batter to the outside of the sandwich, making sure that the entire thing is encased; you should not just be battering the bread, the sides where the meat and cheese are visible should be completely covered.
-This step is somewhat messy, but it makes the whole thing come together. Place the batter-dripping sandwich in the basket of a deep frier and plunge it into the boiling oil. Watch intently until the batter looks golden-brown and crispy. If you hadn't figured it out already, the sandwich should be removed from the deep frier at this point. Allow excess oil to drip off of the sandwich for a few seconds, then return it to the plate that you used in phase one.

PHASE THREE: Gratification
-After a moment of cooling, sprinkle the sandwich lightly with powdered sugar.
-Bring the sandwich to the table and serve with a side of raspberry jelly.

Note: if you're lazy, or if you don't own a deep-frier, this sandwich can be made on french toast and then cooked in a toaster oven until the cheese melts, but that just isn't any fun, and it doesn't taste nearly as good.

05-04-2004, 05:43 AM	#43 (permalink)
MSD The sky calls to us ... Super Moderator Location: CT	The Monte Cristo Use large, thick slices of bread, about 6"x6"x5/8" Assume that a slice of meat or cheese is the same thickness that you get at a deli. Separate the slices before placing them on the sandwich, and turn each piece a bit so that they stay separated. It may not seem like much, but it does make a difference. PHASE ONE: Preparation -Set a piece of bread on a plate. -Place approximately 5-6 slices of ham on a piece of bread -On top of the ham, place 3-4 slices of swiss cheese. -On top of the cheese, place 5-6 slices of fresh turkey breast. -Set the second piece of bread on top of the turkey PHASE TWO: The Dirty Work -Prepare batter of the sort that would be used for funnel cake. Thicker batter is better than thinner. Now that I think about it, you should have done this before starting to make the sandwich, so put the sandwich to the side and hurry up with this so the bread doesn't get soggy. That'll teach you to make food without reading the recipe first. -With a basting brush, apply a generous coating of this batter to the outside of the sandwich, making sure that the entire thing is encased; you should not just be battering the bread, the sides where the meat and cheese are visible should be completely covered. -This step is somewhat messy, but it makes the whole thing come together. Place the batter-dripping sandwich in the basket of a deep frier and plunge it into the boiling oil. Watch intently until the batter looks golden-brown and crispy. If you hadn't figured it out already, the sandwich should be removed from the deep frier at this point. Allow excess oil to drip off of the sandwich for a few seconds, then return it to the plate that you used in phase one. PHASE THREE: Gratification -After a moment of cooling, sprinkle the sandwich lightly with powdered sugar. -Bring the sandwich to the table and serve with a side of raspberry jelly. Note: if you're lazy, or if you don't own a deep-frier, this sandwich can be made on french toast and then cooked in a toaster oven until the cheese melts, but that just isn't any fun, and it doesn't taste nearly as good.