Viewer recipe makeover: Monte Cristo

Monte Cristo sandwiches
Recipe submitted by View from the Bay viewer Elizabeth Rodrigues from San Jose
Serves 7

Ingredients:

  • 14 slices of buttermilk or challah bread (for 7 sandwiches)
  • 7 teaspoons of Honey Dijon
  • Mustard
  • 14 slices of Swiss cheese
  • 14 slices of ham (preferably a honey baked flavor)
  • 14 slices of turkey (smoked or a honey baked flavor)
  • 5 large eggs
  • 3 tablespoons of flour
  • 1½ tablespoons of butter, softened
  • ½ teaspoon each of salt and pepper
  • 3 tablespoons of milk
  • Powdered sugar to taste (to spread on top and raspberry preserves on the side)
Instructions:
  1. Heat oven to 425 degrees.

  2. Lightly grease the baking sheet by using a baking spray.

  3. Spread ½ teaspoon of the mustard on each bread slice.

  4. Layer the following number of slices between each slice of bread: 1 cheese, 2 ham, 2 turkey, then 1 cheese.

  5. Whisk flour and then add eggs, butter, salt and pepper, then whisk again.

  6. Blend in milk to mixture.

  7. Dip both sides of the sandwich into the egg mixture until lightly soaked.

  8. Place each sandwich onto baking sheet and bake about 8- 10 minutes on each side, until browned.

  9. Remove from oven and lightly dust with powdered sugar.

  10. Slice each sandwich in half or three's.

  11. Serve the Monte Cristo Sandwich with raspberry preserves for dipping and maybe a fruit salad.
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RECIPE MAKEOVER:

Monte Cristo sandwiches
By Chef Chef Dominique Crenn from Luce at the InterContinental Hotel San Francisco
Serves 7

Ingredients:
  • 14 slices of brioche bread
  • Pickled mustard seed (see recipe below)
  • 14 slices of local semi-soft goat cheese
  • 14 slices of laquercia Artisan prosciutto or organic prosciutto
  • 2½ cups of half and half
  • 6 large eggs
  • 4 tablespoon of organic honey (warm)
  • Strawberry jam (see recipe below)
  • Salt
  • Butter
Instructions:
  1. In a large bowl, make a custard mixture the night before mixing half and half, 6 eggs, warm honey and salt. Whisk until blended and refrigerate.

  2. The next day, remove custard from the refrigerator, add the sliced brioche and soak them for about 5 to 10 minutes.

  3. In a sauté pan over medium heat, melt butter and add the slices of brioche and cook until golden brown on both sides.

  4. Remove from pan and preheat over to 350?.

  5. Place the brioche slices on a sheet pan. Place prosciutto and slices of goat cheese on half of the slices. Top with remaining slices.

  6. Bake for about 8 minutes.

  7. Remove from over and top each sandwich with pickled mustard seed and strawberry jam.
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Pickled Mustard Seeds

Ingredients:
  • 1½ cups yellow mustard seed
  • 1½ cups of rice vinegar
  • 1 cup of distilled water
  • ½ cup of granulated sugar
  • 1 T kosher salt
Instructions:
  1. Bring water to a boil and blanch mustard seeds for 2 minutes.

  2. Drain and rinse in cold water twice.

  3. In medium saucepan over medium-high heat, combine vinegar, sugar, kosher salt and water to a simmer to dissolve the sugar and salt.

  4. Add the blanched mustard seeds and simmer for 10 minutes.

  5. Remove from heat and let cool for 10 minutes.

  6. Drain and transfer the pickled mustard seeds to a container.
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Strawberry Jam

Ingredients:
  • 9 pints of organic strawberries
  • 3½ T of sugar
  • 0.5 ounces of pectin
  • 2 lemons, juiced
Instructions:
  1. Juice the strawberries to get one quart of strawberry pulp (Use the remaining juice in a drink).

  2. Bring the juice of two lemons and sugar to a boil to dissolve the sugar.

  3. Add the pectin to dissolve.

  4. In pot on low heat, warm up ¼ of the strawberry pulp.

  5. Add pectin to the pulp. Whisk and add the rest of the strawberry pulp, whisking until blended.

  6. Let the jam cool.
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To learn more about Dominique Crenn, visit www.dominiquecrenn.com

Luce Restaurant
888 Howard Street
San Francisco, CA 94103
Phone: (415) 616-6566
Website: www.lucewinerestaurant.com

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