Friday, April 20, 2012

Puff Pastry Monte Cristo

The first time I ate a Monte Cristo, I was with my older brother in L.A. at a little diner after we finished a round of 9-whole golf.  And if I remember correctly, I won the round of golf!  Back to the Monte Cristo...he said, "Have you ever had a Monte Cristo, because they make a pretty good one here".  I said, "awesome (it was the early 90's), I will order one".  I was in love...
Something about the savory meat, cheese, egg and the mix of the sweet raspberry jam that finished it off.  Yum!
I have been wanting to try this for a while and change it up a little. My younger brother (the chef one) would say it is an abomination to stray from the recipe of a classic sandwich like this. But I think it turned out pretty good, how can you go wrong with puff pastry?!


RECIPE
Puff Pastry Monte Cristo
(Makes 2-4 servings)

1-2 sheets of Puff Pastry
4-8 slices of Deli Turkey
4-8 slices of Deli Ham
1-2 cups of Swiss or Gruyere cheese
1 Egg beaten
Raspberry Jam
Fresh Raspberries
Powdered Sugar

Take your puff pastry out of the freezer and let thaw 10 minutes or so, until you can lay it out without breakage. Preheat your oven according to the puff pastry directions. Lay it out on a cookie sheet.  Layer the meat and cheese on one side and then fold over to top and pinch the edges together.  I put the jam inside but it all leaked out, so next time I would just sprinkle it on top and serve on the side.  You could also add some mustard if you desire a little more spice (this is optional).  Brush the beaten egg on the top of the puff pastry.  Bake according to the puff pastry directions until the outside is golden brown.

Cut your sandwich into sections.  Put your jam in the microwave for about 20 seconds.  Pour on top of your sandwich.  Sprinkle with powdered sugar and fresh raspberries.  Enjoy!

Leftover tip:  If you have leftovers, cut into sections and put in tupperware.  You can store for up to 48 hours.  When you are ready to eat, beat 1-3 eggs (depending on how much you have left) and add 2 tablespoons of milk per egg to your bowl.  Dip the sandwich into the egg batter and fry on both sides in a skillet or griddle with a little butter or margarine (just like you would for French Toast).  This is more like the classic Monte Cristo and a yummy way to use up those leftovers!

Happy Cooking,
Christie

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