Monte Cristo Sandwich

This is one of my hubby’s favorite sandwiches. Back in the day, you could find these in quite a few restaurants down here where we live, but now I think there is only one place that serves them. Which is a shame because how can you not love a sandwich layered with ham, swiss cheese, turkey, more cheese then dipped in eggs and grilled to perfection and lightly kissed with powdered sugar. It’s kind of like a hearty, deli sandwich that has been hugged between two pieces of French toast. So after hubby’s declaration of craving one for days (and he had me wanting one as well), I decided to make them.

There are variations of the Monte Crisco Sandwich. Some have raspberry jam, some have Dijon mustard and there are a few that have that extra layer of bread in the middle. I made this one with a little smear of mayonnaise and only two pieces of bread. Either way you make them, they are great for lunch, brunch (with mimosas, yes please!) or even dinner. If you have never tried them, you are in for a special treat.

Here’s what you need:

*2 slices white bread per sandwich; I used sandwich bread but you can use what you prefer

*2 eggs; this was enough for 3 sandwiches

*pinch of salt

*mayonnaise to taste

*sliced ham; I used black forest ham

*sliced turkey

*sliced swiss cheese

*2 Tablespoons butter

*powdered sugar

Beat eggs together with the salt; set aside.

Place a desired amount of mayonnaise on one slice of bread.

Layer several slices of ham over the mayonnaise.

Add a slice of cheese over the ham.

Place several slices of the turkey over the cheese.

then layer more sliced cheese over the turkey.

Spread on more mayonnaise on to another slice of bread and place on top of the sandwich mayonnaise side down. Repeat with the remaining sandwiches.

Heat a large skillet or griddle over medium heat. Add the butter.

Dip and coat both sides of the sandwich in the beaten the egg.

Cook for about 2 to 3 minutes on each side until golden brown and the cheese is melted.

Remove from the skillet and lightly dust with powdered sugar.

Serve immediately and Enjoy!

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Italian Style Cheese Burger

This tasty burger is topped with warm marinara sauce and melted mozzarella cheese all over a juicy beef patty. The marinara sauce you can make from scratch or just use a really tasty one that comes in a jar as I did. Hide the jar and really, who will know. This gem of a burger can be a tad messy, but isn’t it true that the best kind tend to run down your arm a bit?

Hubby actually came up with this flavorful burger. He is an Italian food lover and an avid burger connoisseur and wanted to combine both. As many of you know, he doesn’t like to cook, but he can come up with some delicious meal ideas. Being the loving, hungry wife that I am, I will try and cook them into creation. Of course I have to add my own tweaks to them.

So grab some extra napkins and here’s what you need to make your own:

*1 lb ground beef

*1 TBS Worcestershire sauce

*2 tsp. onion powder

*2 tsp. garlic powder

*salt and pepper to taste

*marinara sauce

*sliced mozzarella cheese

*hamburger buns

In a large bowl combine the ground beef, Worcestershire sauce, onion powder, garlic powder, salt and pepper. Form into 4 equal patties and make a dent in the middle. This keeps the burgers from rising in the middle while cooking.

Heat a cast iron skillet to medium high heat and add the patties to the skillet. Cook 3 to 4 minutes, flip them over and cook another 3 minutes or until they are done to your liking.

Place the slices of cheese on the patties.

(yes, there is one without cheese because you know, there is always that one that has to be different.) Cover the skillet and cook until the cheese is melted. Take the patties out of the skillet and place on the bottom half of a hamburger bun. Spread some of the marinara sauce over the cheese.

Top with the remaining half of the bun and serve.


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Eggs In Purgatory With Chorizo

These eggs in purgatory with chorizo make a great breakfast, brunch or even if you want breakfast for dinner. Eggs are gently poached in a slightly spicy red sauce made up of crushed tomatoes, onions garlic and other delightful herbs and spices. I added some Colombian chorizo to give this dish a nice added flavor and it makes it an even heartier meal. You can use Spanish chorizo if you prefer. Either one you choose, this dish is definitely soul satisfying. Don’t forget to serve some crusty bread to mop up all of that delicious sauce.

Here’s what you need to make your own:

*olive oil

*1 medium onion, chopped

*3 garlic cloves, minced

*1 LB Colombian or Spanish chorizo chopped into bite size pieces; These varieties of chorizo are precooked unlike the Mexican chorizo.

*1 28 oz. can crushed tomatoes

*1/2 tsp salt or more to taste

*1 tsp cumin or more to taste

*1 tsp. coriander or more to taste

*2 tsp. smoked paprika or more to taste

*1 tsp. chipotle chili powder or more to taste

*1/2 tsp red pepper flakes or more to taste

*1 1/2 tsp. dried oregano or more to taste

*2 tsp. dried cilantro or more to taste

*5 eggs

*parsley for garnish

Heat a large skillet to medium high heat and add a few tablespoons of olive oil to the pan. Add in the onions and garlic and cook while constantly stirring for about 1 minute. Add the chorizo and continue to cook, stirring often until the onions are soft and the chorizo start to brown. If the skillet gets too hot turn the heat down to medium.

Slowly pour in the crushed tomatoes and stir in the salt, cumin, coriander, paprika, chipotle powder, red pepper flakes, oregano and dried cilantro.

Turn down the heat and simmer for about 10 minutes stirring at least once. Taste the sauce and add any more of the herbs or spices if needed.

With a spoon, make a hole and crack the eggs into each hole.

Cover the skillet and cook on medium low for about 10 to 15 minutes until the eggs whites are set but the yolks are still a little runny. If you like your eggs firmer, cook a little longer.

Sprinkle with parsley and serve with a side of crusty bread.


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Chocolate Chip Cookie Ice Cream Sandwiches

There’s nothing better than cold creamy ice cream on a hot day…..or any day for that matter. These ice cream sandwiches combine baked chocolate chip cookies and vanilla ice cream to make one satisfying dessert. To make it even easier, I used premade cookie dough for the cookies and my favorite brand of vanilla ice cream. You can use your favorite chocolate chip recipe if you’d like.

These are great to keep on hand for the kiddos when they want a little treat, or keep some for yourself for an indulgent snack.

Here’s what you need:

*premade chocolate chip cookie dough or you’re favorite homemade recipe

*vanilla ice cream

Bake the cookies according to the package directions. Do not over bake. It’s ideal to keep the cookies a little on the soft side since they will be eaten while frozen.

Place on a cooling rack to cool completely.

This step is important because warm cookies will cause the ice cream to melt too fast when trying to assemble.

After the cookies have cooled, scoop out about 1/3 cup of ice cream and place on the flat side of one cookie.

Top with another cookie ( the flat side on to ice cream)and gently press down.

Wrap the ice cream sandwiches with plastic wrap and place in a zip top bag.

Freeze for at least an hour. Let set out at room temperature before serving to soften some.

These can be stored up to about a month.


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