Monte Cristo Sandwiches

Given the fact that Easter is tomorrow, now would probably be a good time to post this sandwich recipe for all the leftover ham that many people will inevitably find in their fridge come Monday morning.


Except us.

This year, I am bucking tradition and serving a Caprese Chicken Lasagna for dinner. You might be asking yourself, why would she do that? That’s not Easter themed food at all!

Well, the short answer is because I can. And did.

Seriously, the real reason is that J and the posse are currently turkey-hunting, and I wanted to make a dinner that could be prepared ahead of time, since the cooking facilities in the RV are  bit ….. cramped. Therefore, making something as time-consuming and elaborate as a lasagna might be pushing the boundaries of space and kitchen equipment. I am currently operating without a mixer, food processor, blender, slow cooker, and ample counter space.

What I do have, though, is a mouse sneaking around the cabinets at night that is resisting capture. He’s eaten the cheese-baited traps I’ve put out, and left behind his *ahem* calling card. I am so determined to get him, I’m at the point where I’m ready to call in the big guns.

The Queen Mother – also known as a professional mouse catcher, and blue jay shooter.

Monte Cristo Sandwiches

  • 2 slices bread
  • 2 slices cheese
  • 2 thin slices ham
  • 1 egg
  • splash of milk
  • butter, for cooking

Assemble sandwich in the following order: bread, cheese, ham, cheese, bread.

Beat egg and milk together in a shallow dish. Melt butter in a skillet, and once it starts to foam, dip both sides of assembled sandwich into egg mixture and place in hot skillet. Cook for a few minutes each side until golden brown. Serve hot!


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