December 5, 2008
Time for reporting in! Remember our December challenge/contest – you do a random act of kindness during the week and then you share it with us via your comment on today’s blog. I know it feels weird to report something that you did out of the kindness of your heart and not for any “glory”. But I can’t tell you how many people emailed me last year to say they were “so motivated by the comments on the RAKS, that they went out and did xyz as a random act for someone else.” The purpose of sharing them here is to 1) encourage others to go out and do likewise, 2) to give others new ideas to try, and 3) to get your name in the drawing for the weekly prize. (Ok, #1 & 2 are the main reasons.) I’m looking forward to reading about your week. We’ll do the drawing on Monday for this week’s winner. (If you didn’t commit an act bless someone with a random act yet, you still have time. You can leave comments up until the time I write Monday’s blog and draw the winning name.) And remember – we’re doing these each week in December, so I hope you’ll be ready to share another one on next Friday’s blog.
Today’s recipe is my favorite sandwich. I have tried different variations of this recipe, and this one, with the combination of toasting the bread and baking the sandwiches, is definitely the best. Enjoy!
Monte Cristo Sandwich (not a diet version, but ohhh, so good)
4 large eggs
1/4 cup heavy cream
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper
6 Tbl. Dijon mustard
8 slices white sandwich bread, slightly toasted
8 slices provolone or swiss cheese
4 slices cheddar cheese
8 thin slices deli ham
8 thin slices deli turkey
Heat oven to 450 degrees. Whisk eggs, cream, sugar, salt, dry mustard and cayenne in a shallow dish. Stir jam and Dijon mustard together in another small bowl. Spread 2 tsp. of the jam mixture on 1 side of each slice of toast. Layer on top of 1 slice of toast:
1 slice swiss/provolone
2 slices ham, 1 slice cheddar
2 slices turkey
1 slice swiss/provolone
and then top with another piece of toast, jam to the inside. Make sure that the meat and cheese are trimmed to fit inside the bread. Press down lightly to make it all stick together.
Pour 3-5 Tbl. oil into a rimmed baking sheet and preheat in the oven for about 5 min. (Just until it starts smoking lightly.) While it is heating, dip each sandwich into the egg mixture, making sure it is covered with egg on the top, bottom, and all 4 sides. Set on a plate until the baking sheet is ready. Transfer the sandwiches to the hot baking sheet when ready, and bake until golden brown on both sides (about 4-5 minutes per side.) Sprinkle each sandwich with powdered sugar and serve immediately with extra strawberry jam.