Thursday, July 4, 2013

Monte Cristo with Raspberry Dipping Sauce

while I was thinking of things to put in the Snakmaster I remembered the Monte Cristo - such a great sandwich!  simple enough, too.  I gave it a shot and it was actually good.  it's not the fried outside like you'd get from Cheddars, but we really liked it.

sliced ham and turkey
Swiss cheese slices
sourdough bread slices
1 egg
1/4 cup milk
1/4 cup sugar
2 cups frozen raspberries
1/4 cup maple syrup
salt and pepper to taste
powdered sugar

For the sauce, heat the raspberries in a pot on medium heat with sugar and maple syrup until the sugar is dissolved, the raspberries are breaking apart, and the sauce has thickened.  Let cool.  This can also be done in the microwave, but watch to make sure it doesn't boil over - it's a big mess.
Whisk together egg, milk, and 1 tsp sugar (optional, but better with it) and set aside.  Layer ham, turkey and cheese together, cut diagonally and lay between two slices of bread.  Dip in egg mixture and place in the preheated Snakmaster making sure the diagonal lines in the wells matches up with the cut made in the meat and cheese. Close the lid for 30 seconds - this will be a tight squeeze if you really layer the filling up - then open the latch and let sit for another 30 seconds or so.  Cut sandwiches in half, dust with powdered sugar, and serve with the raspberry dipping sauce.

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