Batter-Dipped Ham and Cheese Sandwich
We dip a double-decker ham and cheese sandwich in an egg-milk batter and pan-fry to create our "Monte Carlo" sandwich. We will try a "Monte Cristo" next time, replacing the ham with cooked turkey or chicken. It's comforting and filling. Originally served as part of: Gambling with Leftovers.
Ingredients
- 3 slices rye bread (Panera)
- 1½ tablespoons unsalted butter (divided)
- 2 slices Swiss, each slice to fit the bread cheese
- 3 slices each slice to fit the bread ham
- 1 large egg
- ¼ cup low-fat milk
- kosher salt
Instructions
We start by getting the sandwich together. We divide the butter into ½ tablespoon for the bread and the rest for the pan-frying. We place the tablespoon of butter into a large skillet and set it on the stove.
We butter one side of the bread with less than ½ teaspoon of butter. We put the bread down on the cutting board, butter side up. We layer on the swiss cheese. We butter another slice of bread on both sides with less than a teaspoon of butter. We place this on top of the cheese and then layer on the ham. We use the rest of the butter for the bread on one side of the remaining piece of rye. We set it down on top of the ham, butter-side down.
In a medium bowl, we beat the egg with the milk and add a pinch of salt. We place the pan on the stove over medium heat to melt the butter. When it is melted and hot, we dip the sandwich into the batter on both sides and on the ends. We want the bread to soak up some of the milk/egg mixture but not get so wet that it will fall apart. We put the battered sandwich immediately into the pan and cook for a couple of minutes of each side. We also hold the ends of the sandwich, with tongs, in the butter to brown lightly.
When the sandwich is nicely browned and the cheese is melted, we place on the cutting board and slice in half.
Ingredients
- 3 slices rye bread (Panera)
- ½ tbsp unsalted butter
- 2 slices Swiss cheese
- 3 slices ham
- 1 large egg
- ¼ cup low-fat milk
- kosher salt
- 1 tbsp unsalted butter
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Butter one slice of bread on one side and lay it butter side up. Add the Swiss. Butter a second slice on both sides, set it on the cheese, and layer on the ham. Butter the last slice and set it on top, butter side down.
Kid job
Beat the egg, milk and a pinch of salt in a medium bowl.
Grown-up
Melt the butter in a large skillet over medium heat. Dip the sandwich in the batter on both sides and the ends, without letting it get soggy, and cook a couple of minutes a side. Hold the ends in the butter with tongs to brown them.
When browned and the cheese has melted, cut in half and serve.