Wednesday, July 9, 2014

Monte Cristo Sandwiches with Whiskey, Balsamic Blueberry Compote

Have y'all ever had a Monte Cristo?  If not, let's change that right here and now!  If you've never had one, you're probably wondering what in the world it is.  Well, my friends, it just happens to be hands down the best ham and cheese sandwich you've ever put in your mouth!

But it's not just any ham and cheese.  It's made with ham, cheese, a little mustard, some mayonnaise then it's dipped in whisked eggs and cooked like French toast.  What, what?!?!  You're either thanking that's amazing or crazy.  But, I promise, whatever you're thinking I can guarantee it's one heck of a sandwich.
But the crazy goodness doesn't end there.  The sandwich is served with some type of fruit jam or jelly; some spread a thin layer on the sandwich before being cooked while others serve it along side the sandwich for dipping.  Finally, it's given a light dusting of powdered sugar right before being served.  Both of those elements not only make this a mouthwatering delicious sandwich that stands above the rest but also make it an ideal sandwich for breakfast, brunch or lunch.
This sandwich has that whole sweet and salty thing going on that I absolutely adore.  A cup of your favorite jam or jelly can be served along the side, or a drizzle of honey over the top.  But I decided to take things over the top by making a whiskey, fresh blueberry, and balsamic compote.  And oh. my. goodness.  This stuff is slap yo' momma good.  It's sweet and tangy with a subtle whiskey flavored undertone.  It's the perfect accompaniment to the ultimate sandwich.

This sandwich is rich, indulgent and the perfect splurge for supper or if you're planning a special breakfast or brunch.  It's also the perfect way to use up any leftover ham, which is also the perfect reason to indulge in this delicious sandwich!

Monte Cristo Sandwiches with Whiskey, Balsamic Blueberry Compote
Ingredients:

For the compote-
1 1/4 Cup blueberries, fresh or frozen
2 Tsp sugar
1 Tsp water
1/4 Cup balsamic vinegar
Pinch of salt
1 Tsp whiskey

For the sandwiches-
4 Slices sandwich bread
8 Slices honey baked ham
Mayonnaise
Coarsely ground mustard
2 Eggs
2 Slices sharp white cheddar
2 Slices Monterrey jack

Powdered sugar, for serving, optional

Directions:

For the compote-
Combine blueberries, sugar, water, salt and balsamic vinegar in a small saucepan and place over medium-low heat.  Allow the mixture to come to a boil, reduce heat and allow to simmer.  The balsamic should reduce, the berries should become tender.  Occasionally stir and gently press the berries so that some are mashed.  Once the liquid has reduced to about half (about 15-20 minutes), remove from heat add the whiskey, stir to combine and return to heat and simmer for an additional 8-10 minutes.

For the sandwiches-
Place a skillet over medium-low heat.

Place eggs in a shallow dish, whisk and set aside.

Spread mayonnaise on two of the sandwich slices, and mustard on the other two.  Place the white cheddar slices on two of the slices, place four slices of ham on each piece of cheese.  Top the ham with the monterrey jack followed by the other slice of bread. 

Dip one sandwich in the whisked egg, being sure to cover the entire sandwich and place in the preheated pan and reduce to low heat.  Cook on each side until the egg is cooked and the cheese is melted, about 3-4 minutes on each side.  Repeat with the remaining sandwich.

Spread a large spoonful of the compote, in a thin layer, on two plates.  Pour the remaining sauce in two small bowls and serve on the side of the sandwiches.  Cut the sandwiches in half, diagonally and place on the plates.  Dust with powdered sugar and serve.

Recipe source: A Lynsey original

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