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Erin Rosar
 
September 19, 2014 | Tasty Recipes | Erin Rosar

Back to School - Hot Sandwiches

You've been back in the groove for a couple of weeks, and you're might already be tired of eating sandwiches for lunch. Don't worry! We have a few great sandwich recipes for you - complete with some great pairings to go with them.

 

Monte Cristo

The Monte Cristo is the egg-battered child of the French sandwich, the Croque Monsieur. If you've never tried to make this sandwich at home, it's actually really easy! Pair with an Alsatian Pinot Gris

Ingredients

  • Two thick slices of bread
  • 1 tsp mayonnaise
  • 1 tsp dijon mustard
  • 2-3 slices of deli ham
  • 2-3 slices of deli turkey
  • 1 slice Swiss cheese
  • 1 egg
  • 1/2 cup milk

Directions

  1. Spread mayonnaise and mustard on to both slices of bread.
  2. Build the sandwich - alternate ham, Swiss and turkey slices on bread.
  3. Beat egg and milk in a small bowl.
  4. Coat the sandwich with the egg and milk mixture.
  5. Heat a greased skillet over medium heat, and brown the sandwich on both sides.
  6. Serve hot!

Note: Swiss cheese is great, but if you're looking for something a bit different, Michael Bigattini recommends a slice of cheddar cheese and a few spoonfuls of drained cottage cheese for an even tastier sandwich.

 

Reuben

The history of the Reuben is a bit murky, but most agree it was definitely first served in the US - although it used to be made with coleslaw, instead of sauerkraut! A wheat beer pairs beautifully with this sandwich.

Ingredients

  • 3 tbsp Thousand Island Dressing
  • 2 thick slices of rye bread
  • 2-3 slices of swiss cheese
  • 1 cup sauerkraut, drained
  • 4 thick slices of corned beef
  • 1 tbsp butter

Directions

  1. Spread butter on 1 slice of rye bread, then flip over and spread dressing on other side of bread.
  2. Build the sandwich - top the dressing side of the bread with half of the cheese, sauerkraut, and all of the corned beef. Spread about 1 tsbp of dressing over the meat, and top with the rest of the sauerkraut and cheese.
  3. Spread dressing on one side of remaining slice of rye bread, then place, dressing side down, on top of sandwich. Butter the other side of the bread.
  4. Heat a frying pan over medium heat - cook the sandwich in the pan on both sides until golden brown

 

Croque Madame

The original, as we know it grilled cheese recipe seems to have been developed by Kraft! However - why have a plain grilled cheese when you can have a Croque Madame - a grilled cheese with a fried egg and bechamel sauce? Pair this lovely treat with a glass of bubbly Champagne or a cava.

Sandwich Ingredients

  • 2 slices of bread
  • 2 slices of ham
  • 2 slices of gruyère cheese
  • 1 egg

Ingredients - Béchamel sauce

  • 2 tbsp butter
  • 1 tbsp flour
  • 1/2 cup milk
  • 1 tsp dijon mustard
  • pinch of nutmeg (optional)

Directions

  1. Make the béchamel sauce: melt half the butter in a small pan.
  2. Add the flour and stir over a medium heat until blended.
  3. Gradually add the milk, whisking continuously into a smooth sauce.
  4. Simmer gently for 2–3 minutes until the sauce has thickened.
  5. Add the mustard, nutmeg and salt and pepper to taste. Set aside.
  6. Preheat the grill to high.
  7. Lightly toast the bread on both sides.
  8. Arrange slices of ham and cheese both slices of bread, then top with béchamel sauce.
  9. Place back on the grill to melt the cheese.
  10. Meanwhile, melt more butter in a frying pan over a low heat.
  11. Fry in the egg till the white is cooked but the yolk is still soft-medium.
  12. Place the sandwich halves on a plate and top with the egg.

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