Saturday, January 17, 2004
The Count de Monte Christo Meets The Earl of Sandwich...well, not really.
Monte Christo Sandwich
by Harlan
vegan
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
This sandwich is the classic Monte Christo first thought to have appeared in southern California in the mid 50s. There have been many incarnations since, everywhere from New Orleans to Boston and now, a vegan version.
Ingredients
2 slices French bread
2 slices of soy Ham
2 slices of soy turkey
2 slices of soy Swiss cheese
1/2 Cup dry Bisquick� mix
3/4 Cup soymilk
1/3 Cup canola oil or vegetable oil, about 1/4 " in the pan
1/4 tsp vanilla
Preparation
Heat the oil to medium high in a frying pan. Mix the Bisquick�, soymilk and vanilla in a shallow pan. The batter should be thick enough to coat the sandwich. Layer the ham, turkey and Swiss between the bread slices and coat the sandwich on both sides and all the edges. Fry the sandwich until golden brown and turn once to brown both sides. Dust with confectioners' sugar (optional)
Serve with home fries and blueberry syrup (see recipe below)
Makes one sandwich
Blueberry Syrup
1/2 pint of fresh or frozen blueberries
4 Tbls water
1/4 cup of raw sugar
1/4 tsp vanilla
1/8 tsp cinnamon
Combine all the ingredients in a heavy saucepan and reduce over medium high heat until syrup stage. Serve hot as a dipping sauce for the Monte Christo sandwich
by Harlan
vegan
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
This sandwich is the classic Monte Christo first thought to have appeared in southern California in the mid 50s. There have been many incarnations since, everywhere from New Orleans to Boston and now, a vegan version.
Ingredients
2 slices French bread
2 slices of soy Ham
2 slices of soy turkey
2 slices of soy Swiss cheese
1/2 Cup dry Bisquick� mix
3/4 Cup soymilk
1/3 Cup canola oil or vegetable oil, about 1/4 " in the pan
1/4 tsp vanilla
Preparation
Heat the oil to medium high in a frying pan. Mix the Bisquick�, soymilk and vanilla in a shallow pan. The batter should be thick enough to coat the sandwich. Layer the ham, turkey and Swiss between the bread slices and coat the sandwich on both sides and all the edges. Fry the sandwich until golden brown and turn once to brown both sides. Dust with confectioners' sugar (optional)
Serve with home fries and blueberry syrup (see recipe below)
Makes one sandwich
Blueberry Syrup
1/2 pint of fresh or frozen blueberries
4 Tbls water
1/4 cup of raw sugar
1/4 tsp vanilla
1/8 tsp cinnamon
Combine all the ingredients in a heavy saucepan and reduce over medium high heat until syrup stage. Serve hot as a dipping sauce for the Monte Christo sandwich
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