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<h1><b><span style='font-size:12.0pt'>Monte Christo Sandwich<o:p></o:p></span></b></h1>
<p class=MsoNormal>by Harlan</p>
<p class=MsoNormal>vegan</p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal><span style='mso-bidi-font-size:11.0pt;font-family:"Trebuchet MS";
color:black'>Excerpt from: <strong><u>A Vegetarian Cooks' Book</u></strong>, <i>The
Green Cutting Board Press, 2003</i></span></p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoBodyText><span style='font-size:12.0pt'>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.<o:p></o:p></span></p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal>Ingredients</p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal>2 slices French bread</p>
<p class=MsoNormal>2 slices of soy Ham</p>
<p class=MsoNormal>2 slices of soy turkey</p>
<p class=MsoNormal>2 slices of soy Swiss cheese</p>
<p class=MsoNormal>1/2 Cup dry Bisquick� mix</p>
<p class=MsoNormal>3/4 Cup soymilk</p>
<p class=MsoNormal>1/3 Cup canola oil or vegetable oil, about 1/4 � in the pan</p>
<p class=MsoNormal>1/4 tsp vanilla</p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal>Preparation</p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal>Heat the oil to med 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.<span style="mso-spacerun: yes">� </span>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)</p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal>Serve with blueberry syrup (see recipe below)</p>
<p class=MsoNormal>Makes one sandwich</p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<h2><span style='font-size:12.0pt'>Blueberry Syrup<o:p></o:p></span></h2>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal>1/2 pint of fresh or frozen blueberries</p>
<p class=MsoNormal>2/3 cup of raw sugar</p>
<p class=MsoNormal>� tsp vanilla</p>
<p class=MsoNormal>� tsp cinnamon</p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal>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</p>
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