Monte Cristo Sandwich

My first Monte Cristo sandwich was at the Blue Bayou in Disneyland, and I was hooked. This version is called a 'Monte Cristo-Style Croque Monsieur', but all you need to know is it is heavenly.

4 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

salt and pepper

ground nutmeg, to taste

1 tablespoon Dijon mustard

8 slices white bread, choose a really soft French

12 thin slices baked ham

4 slices Swiss cheese, Emmanteler if available

2 large eggs

raspberry jam, for dipping

1. In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour, then 1 cup milk. Bring to a gentle boil; season with salt, pepper and nutmeg. Cook for 2 minutes to thicken. Off the heat, stir in the mustard.

2. Spread the bread with the sauce, then layer 4 slices with the ham, cheese and remaining bread.

3. In a shallow bowl, beat the eggs with the remaining 1/2 cup milk. In a nonstick skillet, melt 1 tablespoon butter over medium heat. Soak 2 sandwiches in the egg mixture. Add the sandwiches to the skillet and cook, turning once, until golden, about 5 minutes. Repeat with remaining butter and sandwiches.

Serve with raspberry jam, if desired. But why wouldn't you desire that?

Recipe courtesy of Racheal Ray Magazine.

Caprese me

Have I mentioned how much we love panini?

Thanks to the Barefoot Contessa for this one!

Tomato, Mozzarella and Pesto Panini
2 large ripe beefsteak tomatoes, cored and sliced 1/4-inch thick
1 16-ounce ball fresh mozzarella, sliced 1/4-inch thick
12 slices bakery white bread, sliced 1/2-inch thick
1 cup prepared pesto
kosher salt
6 slices prosciutto
unsalted butter, room temperature

Preheat your panini grill.
Spread each piece of bread evenly with a thin layer of pesto sauce. Place a layer of mozzarella slices and tomato slices on half of the slices of bread. Sprinkle tomatoes with salt. Top with prosciutto and remaining bread slices. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches for 2-3 minutes, until the mozzarella starts to ooze. Cut sandwiches in half and serve warm.

These were so delicious, I think they would have been wonderful on sourdough bread and even without the prosciutto (a little pricey!).

Crazy for Panini

We just love our panini maker. Ryan was on a kick of panini'ing everything right after we got it. I picked up this recipe while perusing Williams-Sonoma. I love that you cook everything right inside your panini grill so there isn't much clean-up! 2 boneless, skinless chicken breast halves

1/4 cup olive oil
kosher salt and freshly ground pepper to taste
1/2 cup smoky bacon BBQ sauce
1 large red onion, cut into 1/4-inch rings
1 large piece focaccia (about 8 by 7 inches)
8 slices Provolone cheese

Rub the chicken breasts with 1 tablespoon of the olive oil and season with salt and pepper. Place the chicken on a preheated panini press, close the lid and cook until nicely grill-marked, about 6 minutes. Turn the chicken over, rotating 90 degrees. Close the lid and continue cooking until the chicken is cooked through, about 5 minutes more. Transfer the chicken to a cutting board and cut into 1-inch pieces. Transfer to a bowl, add the barbecue sauce and stir to combine.

Reduce the heat on the panini press to the lowest setting. In another bowl, stir together the onion rings, 2 tablespoons of the olive oil, 3/4 teaspoon salt and a pinch of pepper. Arrange the onion rings on the panini press, close the lid and cook, stirring occassionally, until they are soft and golden, 12-14 minutes. Transfer to a bowl.

Wipe the panini press clean. Cut the focaccia in half horizontally. Brush the outside of the focaccia halves with the remaning olive oil. Place the bottom half, cut side up, on a work surface. Arrange the chicken in an even layer on top, then top with the onion rings and cheese. Cover with the top half of the focaccia, cut side down.

Place the sandwich on the grill, close the lid, and cook until bread is nicely grill-marked and the cheese is melted, about 6 minutes.

Transfer the sandwich to a cutting board and cut into 4 equal pieces. Serve immediately. Serves 4.

Tip: To save time and use leftovers I have used rotisserie chicken.