A Bite That’ll Warm Your Body And Soul

This fresh take on a tried-and-true sandwich is a can’t-miss taste for fall.
Anastasiia Chokhliad,
4 Bite

 

It seems like only yesterday that we were craving a sweet treat to get us through the dog days of summer. But if you’re like us, we’ve flipped the switch and are looking forward to filling up with something hearty.

Few foods are more soothing for the soul than a bowl of steamy soup and a warm, toasty sandwich. It’s the perfect combo for a crisp fall afternoon, and, boy, did we have a couple of chilly days this week.

You probably have your favorites and go-to dishes, but we love to offer you new recipes to try. BERGEN featured step-by-step instructions for creating tasty soups, including creamy carrot, green soup with chia and almonds and creamy mushroom and bean. And below is a recipe for a delicious and unique twist on a classic Monte Cristo sandwich, a cheesy and savory bite that will be featured in our upcoming Food Issue in November. Enjoy!

Monte Cristo Sandwich

Yields 2 servings

Ingredients:

  • 3 slices white bread
  • ¼ lb. ham or turkey
  • ½ cup grated gouda cheese
  • 2 tsp. mayonnaise, optional
  • 1 large egg
  • 2 Tbs. milk
  • 1 tsp. paprika
  • salt and pepper, to taste
  • 2 Tbs. butter, for cooking
  • ½ cup raspberry jam

Directions:

Lay out three slices of sandwich bread. Split grated cheese between two slices of bread. (You can sub smoked gouda if you want). Top cheese with sliced ham.

Lightly spread mayo on both sides of the third piece of bread. Place the mayo piece of bread on top of one of the two sides. Then flip the other ham/cheese side on top so the mayo piece of bread is in between the two sides, creating a two-layer sand­wich. The cheese should be on the outsides of the sandwich.

Slice the ends off the sandwich and press it with some weight to really compact the layers. You can just cover it with a flat plate or cutting board and press on it gently for a few seconds.

Whisk together the egg, milk, paprika and a pinch of salt and pepper.

Heat butter in a small skillet over medium heat. When butter is melted, dredge pressed sandwich in the egg mixture, coating all sides. Immediately move sandwich to the skillet. Cook for 3-4 minutes per side until sandwich is golden brown. Also, upend the sandwich to cook on the ends for about 15 seconds per side.

Sandwich is done cooking when it’s a dark golden brown and cheese is completely melted. Cut sandwich in half and serve with raspberry jam.

What are your favorite soups and sandwiches? Tell us about them on Instagram @bergenmagnj.