The Monte Cristo

Monte Cristo Sandwiches: a play on the Croque-Monsieur.

Sandwich Night is not a new concept in my house – it’s a fairly common occurrence, thanks to this blog. The type of sandwich obviously varies, depending on what ingredients are handy and how ambitious I feel.  Last night, ambition was high and so was the excitement level regarding our upcoming move to France. We were feeling French, so it felt like the right time to introduce ourselves to a new sandwich: The Monte Cristo.

The Monte Cristo traditionally is made with ham and cheese, coated in egg and fried. Sound a lot like French Toast, minus the ham and cheese? That’s because it’s also a spin-off of the French sandwich, the Croque-Monsieur, which will get its own post, naturellement.

I was intrigued by its origins, as I am with all the well-known sandwiches I make, so I did a little digging into its past. The Monte Cristo is believed to have been first served in Paris in 1910 and gained popularity when it was served at Disneyland restaurants in the mid-1960s. Apparently, it’s still on the menu at the Tahitian Terrace. It is not to be confused with The Count of Monte Cristo, an adventure novel from 1844 by Alexandre Dumas, unless you consider the joke that in France, this sandwich is served ‘with a vengeance’.

Ooh, la la!

To serve up your own Monte Cristo, you will need: 

-Sandwich bread, your choice (traditionally, it’s made with white bread, but I used a thick rye)

-Strong Cheddar cheese, sliced

-Turkey or Ham slices

Simple ingredients: eggs, milk, bread, mustard, cheese, meat.

-Whole grain Dijon Mustard

-2/3 cup of Milk

-3 Eggs

-1/4 tsp. each fresh Pepper and Thyme leaves

-Butter

-A hot skillet

Prep:

1-Spread a layer of mustard on half of the bread slices.

2-Top with cheese and turkey/ham slices and the other, non-mustard-ed bread slices.

3-In a mixing bowl, beat the eggs, milk, pepper and thyme together.

4-Carefully dip the sandwiches into the egg mixture to coat each side.

5-Melt the butter in the skillet and grill the sandwiches 3-4 minutes each side, until brown.

6-Serve hot, with ketchup, ranch dressing or jelly, as its traditionally served with, for a little extra something sweet.

Très bien!

This fancy French sandwich needs a knife and fork.

I really liked the different textures and flavours of this sandwich: the egg batter made the bread soft but also a bit crispy around the edges and the smoked turkey and strong cheddar complimented themselves well. And in my opinion, everything tastes better with Dijon mustard.

This is a knife-and-fork sandwich, since it’s best when it’s hot off the skillet and feels fancier eating this repas français with utensils. My only recommendation would be to layer the turkey/ham between two slices of cheese for maximum cohesion while grilling. The numerous cheese possibilities are also definitely worth playing with: Gruyere or Emmental would be the top two on my very long list….

Vengeance optional, but couldn’t hurt for authenticity’s sake.  Bon appétit!

For more information on the Monte Cristo, check out:

History of Monte Cristo Sandwich

The Count of Monte Cristo

Thinking Outside the Bread Box – The Versatile Tortilla

Versatility, thy name is Tortilla.

This statement may come across as overdramatic, but it’s completely true.

The Tortilla is an impressively adaptable substitute for bread for sandwich-type endeavors. This makes sense considering tortillas have been around since the time of the Aztecs. They are traditionally made from corn dough called masa, shaped by hand and seared each side on a hot griddle. Today they come in all sizes and flavors – whole wheat, three cheese, sundried tomato, spinach, etc. -  and they can be stuffed with anything, hot or cold, and shaped into whatever configuration suits your taste.

Versatile tortillas use versatile ingredients.

To prove this and to celebrate the fun and flexibility of the Tortilla, I present you with three different tortilla experiences: a Wrap, a Quesadilla and a Burrito. These three tortilla-based meals can be made with very similar ingredients, depending on what you feel like. If you can't decide which one to make, there's nothing stopping you from making all three at once. Just be creative with what you have and go for it!

The Ranch Chicken Salad Wrap needs:

-Tortillas, any flavor will do

-Romaine or Iceberg lettuce, washed and torn into small bits

-Cooked chicken breast, chopped into small pieces

How stuffed can wraps get?

-Tomatoes, diced

-Red peppers, sliced

-Parmesan cheese, grated

-Ranch Salad Dressing

Prep:

1-Toss the lettuce, chicken, tomatoes and ranch dressing.

2-Spoon the salad mixture into a line down the centers of the tortillas.

3-Sprinkle with Parmesan cheese and add slices of red pepper.

4-Fold up the bottom of the tortilla to the centre and fold the outer ends over each other, leaving one end open.

5-Carefully place the wrap on a plate, folded side down, to keep everything together.

6-Eat it carefully to avoid it coming unwrapped. Enjoy! 

All wrapped up in tortilla goodness.

Two layers of grated cheese tops this quesadilla.

Since wraps are incredibly quick and easy to make, the hardest part will be deciding what to put in yours! Experiment with different fillings, hot or cold, and see how stuffed you can make them. There is another folding technique that completely closes the wrap off, which can be good if the one you’re making is double-stuffed and needs the extra containment. I personally prefer the open end because I can easily top it off with extra wrap stuffing.  Just like the tortillas that hold them all together, wraps are deliciously multipurpose and underrated. 

The Spicy Chicken Quesadilla needs:

-Tortillas, any flavor will do

-Cooked chicken breast, seasoned to your liking and chopped into small pieces

-Cheddar and mozzarella cheese, grated

-Red or green peppers, diced

-Tomatoes, diced

-Banana peppers or *Jalapenos (if you dare!), diced

*If you are chopping up jalapeno peppers, be very careful not to touch your face, especially your eyes, when handling jalapenos! Wash your hands and chopping station thoroughly to avoid unnecessary pain and suffering. Canned jalapenos are a safe alternative as well.*

-Sour cream

-Salsa

-Guacamole (store bought or try making it yourself!)

Prep:

1-Sprinkle a thin layer of grated cheese on half a tortilla.

2-Pile on the chicken, peppers/jalapenos and tomatoes.

3-Top with one more layer of grated cheese.

3-Fold the tortilla in half and carefully place it on a hot Panini press for 3-4 minutes.

4-Remove from heat when golden grill marks are visible and the insides are melted.

5-Slice the quesadilla into triangles and serve with sides of salsa and sour cream. 

Complete with salsa and sour cream. Guacamole is also a good side.

This Quesadilla makes a filling meal or satisfying snack. I like to season the chicken with some chili or cayenne pepper for some extra oomph. The spicy banana peppers are my favorite part; since I’m not quite ready to go all out with jalapenos, they add some heat without the complete searing of taste buds and don’t make downing ice water a requirement for enjoying this meal. 

Go as spicy as you want!

The Bean Burrito needs:

-Tortillas, any flavor will do

-1-2 cups cooked rice

-1 can of a Bean Medley (red kidney beans, chick peas, etc.)

-1 Tbsp olive oil

-1 small onion, diced

-1 Tbsp minced garlic

-1-2 tsp chili or chipotle pepper (depends how spicy you want it)

-2 tsp cumin

-Sharp cheddar cheese, grated

-Red, green or yellow peppers, diced

-spinach (optional; depends how stuffed you want it)

Stuffed to the brim with rice, beans and veggies.

Prep:

1-Cook the rice per the instructions (if using a rice cooker, make sure you add enough water and a little oil, to avoid the rice drying out/getting crunchy)

2-Add the oil into a heated skillet and sauté the garlic and onion until soft, about 5 minutes.

3-Rinse the beans and add to the oil, garlic and onion.

4-Add the spices and mix to coat the beans evenly. Cook for another 5 minutes or so.

5-Scoop the rice and beans into a line in the center of your tortillas.

6-Pile the veggies and sour cream on top.

7-Carefully fold the bottom up to the centre and fold the outer end over each other.

8-Flip and place folded side down to seal it.

9-Enjoy!

This bean burrito adds a vegetarian option that’s super filling and very healthy.  Experiment with your favorite spices and vegetable toppings to make yours truly unique. You might even want to try seasoning the rice with a splash of lime juice and some chopped fresh cilantro (excellent flavors!). If you're not into beans - you should be because they're tasty and extremely good for you - season chicken or slices of steak with the same spices.

Whether you make it into a wrap, a grilled quesadilla or burrito, your tortilla is sure to please because versatility makes any sandwich experience fun and uniquely yours.

Downtown Drift

Spring is here and the sun is out, so bring on the Food Trucks!

I kicked off my May Long weekend by checking out a particular food truck: Drift. A friend from work was raving one day about their Pork Belly sandwiches and when he found out I’d never eaten from a food truck before, he was thrilled that my first experience would be at the Drift Truck.

The line up moved quickly!

Seeing as how I never get to experience my lunch hour downtown, I took advantage of my holiday Friday, called another friend and braved the intense traffic and parking-spot hunt to seek out this new sandwich place.  What I found, in addition to literally a meal on wheels, was a new experience of downtown Edmonton on a weekday, when the streets come alive, bustling with people, music and the colourful and tantalizing food trucks.

Drift’s Friday location was tweeted in the morning as being between Bay Enterprise and Commerce Place. As I was making my way there, I must have passed at least eight other food trucks, most notably the bright pink Perogy Princess and the mobile burger joint Street Eats.  My friend was already there when I got to Drift’s spot and the line moved quickly. Apparently, the Pork Belly sandwich is ‘the usual’ of many others and I was eager to find out why. 

Drift's green truck is a favorite among the food truck scene.

After our sandwiches were ready and they called our names for pick-up, we headed east to Churchill Square to enjoy our food and some overdue catching up. It’s a testament to Drift that the sandwiches stayed warm during our multi-block trek to the table in the Square where took our first few bites.

Mmm…

Juicy, tangy pork belly on a crusty roll, topped with a coleslaw-type mix of pickled carrots and a truly special herb: cilantro. Some people have to work up to enjoying its powerful, punchy flavor but for others, the more cilantro, the better. I am in somewhere in the middle of the two extremes and I thought Drift’s Pork Belly Sandwich was fully enhanced by the cilantro and carroty mix. This is a great sandwich to make your ‘usual’ at Drift. 

Drift's Pork Belly Sandwich. 

Between bites of our sandwiches, my friend and I got caught up on each other’s busy lives and took in the action of Churchill Square: the outdoor salsa lesson in progress, the kids playing at the Ping-Pong tables, the bells of City Hall chiming at 1PM. I had no idea any these things took place there regularly, but now that I do, I’m going to make sure I find my way back. It’s a great space to gather, enjoy the different people and take in those rare moments of blue Edmonton sky and bright spring sunshine.

Blue sky above one of my favorite buildings:
the Edmonton Art Gallery

I sure did and I have the sunburn on my forehead to prove it; rookie mistake to forget the sunscreen but so what? Not not only did I get to try out a delicious, local food truck, I got to spend some special time with a good friend and, ultimately, with my city.

Thank you, Drift and Downtown Edmonton, for a great way to spend a holiday Friday lunch hour. I will be back!

Crunchy Apple Chicken Salad

I admit freely that I am loud apple-eater.

I like to think of it as really showing my appreciation for this beautiful and tasty fruit.  I take big bites and I relish every crunch.  

These Pink Ladies are the perfect blend of sweet and tarty.

What’s not to love about apples? They’re colourful, compact, extremely portable and completely edible, especially for those weird people who actually eat the cores. Plus they even sound delicious; one of the most satisfying sounds is the loud crunch of biting into a cold, crisp, sweet apple.

CRUNCH...yum...repeat

I snack on an apple almost every day and it’s nice to know I can at least cross off one serving of fruit from the list. I’m a fan of nearly every kind, though I find some kinds like MacIntosh and Spartan taste the best in the fall - much fresher and crunchier.  Lately, I prefer ones with a bit more tart; snacking on one feels more like a treat. Granny Smith apples are often the go-to apple to cut into super thin slices and include in sandwiches for this very reason. Their tartness pairs nicely with sharp cheeses and mellow meats, such as turkey or chicken. I had some leftover chicken breasts and plenty of apples, so I went about making a kind of sandwich I’ve enjoyed but never made myself: chicken salad.

As with any kind of salad-sandwich, there are so many different options! The more I read, the more I felt inspired to pull from whatever I had available for a basic dressing and go from there. This Crunchy Apple Chicken Salad sandwich uses a simple mayo/mustard dressing and my current favorite apple, the Pink Lady, which was more than up to the task of bringing the sweetness and crunch to this sandwich.

Chicken, apples and lettuce ready for tossing.

You will need:

Sandwich bread, like Rye or a coarse Multi-Grain

1-2 Pink Lady Apples, washed, cored and diced

2 cooked chicken breasts, cubed

1-2 handfuls of lettuce (I used a combination of romaine and mixed greens)

1 ½ Tbs mayo

1 ½ grainy Dijon mustard (or more if you want it spicier)

¼ tsp milk

1 handful of grated sharp cheddar

Fresh ground pepper

Toss with the dressing and sprinkle with cheddar.

Prep:

1-Combine the lettuce, diced apples and chicken together.

2-In a small bowl, mix the mayo and mustard together.

3-Thin the mixture with a drop of milk and mix to taste.

4-Toss the dressing with the salad until coated.

6-Top with fresh ground pepper and grated cheddar and toss again.

5-Carefully spoon out portions of the salad onto the sandwich bread.

6-Slice and serve.

This sandwich is a light change from the delicious richness of last month’s grilled cheeses and one of the quickest sandwiches I’ve made so far - under ten minutes to prep. The Mayo/Dijon dressing adds a pop of spiciness and let's face it, I would use Dijon on almost every sandwich I make, I love it so.  For even more flavor in the future, I suggest marinating the chicken in a mustard sauce before grilling. I also recommend tossing in some dried cranberries or raisins for another sweet flavor that would pair nicely with the apples. Really, think ‘salad additions’ and you’ll be set to toss this chicken salad up just the way YOU like it.

For a simple sandwich that’s crisp and sweet, like a leafy spring day itself, it’s hard to go wrong with a simple dressing, some leafy greens, some chicken chunks and apples.

This sandwich sounds tasty too.

The crunchier, the louder, the better. 

A Stack of Waffle Grilled Cheese

University: a place of discovery and learning.

It was during my first year that I discovered I hated living in res and I learned how to live away from home.

Other poignant discoveries were that I liked coffee (thank you and miss you, Java Jive!), that the U of A campus in fall is one of the most beautiful places in Edmonton, that the stairwells of the Fine Arts Building are a great place to meet people and rehearse directing projects, and that walking into the Engineering building with your Complete Works of Shakespeare will get you a lot of funny looks.

And I learned to love that campus and my time there like no other time and place.

This sandwich is one of my proudest student achievements.

Being a university student also forced me to learn how to cook for myself. It wasn’t ever fancy or all that pretty but I learned because I had to and because there was only so much Subway or Edo that I could stomach. By the time I earned both my degrees, I had also graduated from Kraft Dinner and had moved on to other meals. But the one student meal I love to bring back from time to time is the Waffle Grilled Cheese. 

I wish I could say this sandwich was born from a great stroke of culinary inspiration but it was the stack of dirty dishes marinating in the sink that forced me to find another way to make a midnight study snack. It was out of desperation, and I’d like to think a subconscious sense of courtesy towards the upstairs neighbors that I wasn’t about to tackle the dishes at that hour, that I turned to the waffle iron I got for Christmas.

That silent, reliable, quick-heating waffle iron then became one of the best gifts I had ever received. In the student days - and in some of the first-year-teacher days - I used it more for grilled cheese than for waffles. It always saved on dishes and time and it got the job done with only a little mess. Plus, the waffle ridges are perfect for holding lots and lots of ketchup, salsa or hot sauce.

About to become golden and waffle grilled.

Like any good student meal, the required ingredients are minimal (Got bread? Got cheese? Got power? Go!), but for this post-grad version, I added some bonus ingredients to tackle that other great student meal – breakfast for dinner!

You will need:

-A sturdy waffle iron

-Sandwich bread, any kind

-Mozzarella cheese

-Cheddar Cheese

-Eggs, fried sunny-side up with the yokes medium done

-Sausage patties

-Ketchup or your choice or condiment

The sizzling means it's working.

The Process:

1-Plug in the waffle iron and let it heat up.

2-While it’s heating, fry the sausage patties and the eggs.

3-Slice the cheese and arrange on the bread slices.

4-Once the eggs and sausages are cooked, layer them on top of the cheese on one slice of bread.

5-Top of the sandwiches with more cheese and the other bread slices.

6-Carefully place the sandwiches in the waffle iron and close it up as best you can.

7-As the sandwiches grill, press the waffle iron down gently to compress them more compactly.

8-Let grill until the waffle ridges are golden and the insides are melted.

9-Remove from heat, slice and serve with your favorite topping.

Definitely one of the quickest and easiest grilled cheeses I’ve made, but the real fun is in the presentation. Stacked up on each other, they resemble an ordinary pile of glistening waffles, fresh from the grill, just waiting to be drowned in butter and syrup. But these are special waffles stuffed with spicy sausages and smothered in gooey, melted cheese. Try adding your favorite spices to the eggs for a little something extra and swap out the syrup for a hearty drizzling of ketchup. Eat it with a knife and fork or get greasy with your hands, in true grilled cheese style.

I traded-in the student-poverty and exam angst when I finished degree #2 in 2009 and finally moved above ground. To quote the teacher that I've now become, "the learning never ends" and although I’ve moved on in so many ways, that waffle iron has always come with me. Even now when I own a small sandwich grill, it’s still fun to haul it out for some Waffle Grilled Cheese so I can appreciate where I was and how much I still discover and learn each day.

Grilled Brie, Raspberries and Chocolate Chips

It’s the week after Easter and I still have a hankering for chocolate.

This year's haul from the Easter Bunny. 

 Chocolate kisses, Kinder-Surprises, chocolate cupcakes - this was a chocolate-filled weekend! I’m usually more of  a salty than sweet snacker but I do love a chunk of  chocolate bunny with a tall, cold glass of milk. 

 I’m not quite ready to put it away yet, so I consulted the  Internet orbs and found a way have my chocolate and eat  it too – in a whole new kind of grilled cheese sandwich,  combined  with some silky, creamy brie and sweet  raspberry jam.

 Chocolate and Grilled Cheese?!

 The only thing crazier than the idea of this sandwich would  be not to try it.

 So try it I did.  A delicate balance between the sweet  chocolate and creamy cheese needs to be struck in order  to make this sandwich work and it took me two tries to get  it right. I know...life is rough when I have to eat this sandwich twice. Sigh.

I had never made such a sweet sandwich before and I went big with my first attempt. Very big and very, very sweet. It was basically a chocolate fondue sandwich, and that may not be an issue for you, but for this sandwich to really shine, the brie deserves equal time in the spotlight. I toned it down for Version 2 and the result was nothing short of grilled cheese and chocolate miracle.

It's hard to go wrong with good brie.

You will need: 

Sourdough or rye bread

Triple Crème Brie, sliced thickly

Raspberry Jam

Chipits’ Baking Chocolate, broken into pieces or Milk Chocolate Chips (or you could sacrifice bits of your Chocolate Bunny to this delicious cause)

Butter (2-3 Tbsp)

How to:

1-Spread one slice of bread with a thick layer of raspberry jam. Cover the entire piece of bread, right up to the crust.

2-Add your chosen chocolate to the jam side: either the shards of baking chocolate or the chips. For best results, use just one kind of chocolate.

3-Arrange the slices of brie on the other piece of bread and combine the two.

4-Pre-heat your skillet on low and melt the butter before grilling the sandwich 3-4 minutes per side.

5-Flip and grill until the outsides are golden brown and the insides are melted. Some oozing of chocolate or brie is to be expected.

6-Slice and enjoy!

Don't go crazy with the chocolate! Less really is more.

The result: rich, sweet, velvety and ridiculously decadent!

The chocolate and brie melt so well, they are barely contained within the bread. The raspberry jam adds a pinch of tartness and I love brie with anything.  When I just used the chocolate chips, I could actually taste all the flavours of all the ingredients instead of just tasting melted chocolate and grilled buttery bread.  The toned-down version is still plenty sweet but doesn’t overdo it.  It’s still a grilled cheese sandwich at heart.

A grilled cheese and chocolate miracle.

That said, this grilled cheese gives you permission to skip the dinner sandwich and go straight for desert. Just add a tall, cold glass of milk.

Trust me, you’ll need it. 

Marghertia Pizza Grilled Cheese

I love pizza almost as much as I love sandwiches.

The combination of melted cheese, chewy crust and meaty toppings get me every time. Note that I said meaty toppings.  As a reformed picky-eater, I have come a long way in trying and liking many new foods but try as I may, I can’t quite seem to like vegetables on my pizza.

I know it’s weird. People swear I’m missing out on so much.  If I judged pizza on looks alone, I would be all for the beautifully topped Hawaiian or Vegetarian pizzas, but they just don’t do it for me taste-wise. Give me a classic pepperoni, or one topped with multiple kinds of meat (like ham, salami and bacon), a cold beer and a stack of napkins and I’m all set for pizza night.

Who knew Scotland would have the best Margherita pizza?

The one exception to my meat-only pizza preference is the Margherita Pizza.  It’s the simplest pizza out there: basic tomato sauce, mozzarella cheese, fresh basil and sometimes chopped cherry or grape tomatoes. Nothing that fancy  but when it’s baked fresh on a thin crust, with the cheese hot and bubbling, mixed in with the invigorating scent of basil, Margherita Pizza has the power to trump my cherished pepperoni any day.

Week Two of National Grilled Cheese Month inspired me to forge a bond between two of my great loves - pizza and sandwiches – in trying out a Margherita Pizza Grilled Cheese. The result was molto bello!

As for any good pizza, use simple, sweet, fresh ingredients.

You will need:

Sourdough bread or Italian baguette

Slices of mozzarella cheese

A handful of grape tomatoes, sliced

2-3 medium leaves of fresh basil

Butter (Garlic butter would be excellent for this sandwich)

A skillet, lid and spatula

Spicy pizza oil for dipping

1-Spread the butter on the outsides of the bread.

2-Place the cheese slices, tomatoes and basil on the non-buttered side of one bread slice.

3-Cover with another layer of cheese (this ensures the sandwich and all the fillings will melt together). 

Layering the cheese is key for maximum melting.

4-Assemble the sandwich with the other piece of bread, buttered-side out.

5-Place the sandwich carefully in the middle of the skillet on medium heat.

6-Cover with a lid and let it grill 4-5 minutes (remember: low and slow) before carefully flipping it over. Try not to lose any tomatoes in the flipping process!

7-Press down on the sandwich with the spatula as the second side grills and the cheese begins to melt everything together.

8-Remove from heat, slice and serve with some spicy pizza oil for dipping.

Spicy pizza dipping oil and a herb garden view!

What I enjoyed most about turning one of my favorite pizzas into a sandwich was how each bite was a different surprise: a juicy mouthful of grilled tomato, a sweet nibble of basil leaf, slightly crunchy from the heat, or a warm bit of melted mozzarella. No ketchup for this sandwich; spicy pizza oil is the appropriate condiment for this pizza-turned grilled cheese creation.

Any kind of pizza would make a tantalizing grilled cheese incarnation, so I challenge you to forego the pizza delivery one night and get creative with the pizza-sandwich possibilities instead. Just as I was pleasantly surprised to find the best Margherita Pizza in Scotland, of all places, you may surprise yourself with what you create right at home.

Margherita Pizza Grilled Cheese

Pizza Postscript:

The best Margherita Pizza I’ve ever had was at Di Maggio’s, in Glasgow, Scotland.  Sit on the patio outside and admire the view of the Modern Art Gallery across the street while you eat.

My Top 3 Pizza Places in Edmonton are:

1-Millcreek Pizza – Just south of the Whitemud, this is a little gem of a neighborhood pizza place. Their menu has all the classics, plus some India-spirations, like Butter Chicken, Shahi Paneer and the Trucker (pepperoni, ham, salami, Italian sausage and jalapeños!). The pizza is exceptional and the service is lovely; we order from them so often, they recognize us and treat us like family.

2-Parkallen Restaurant – The Mediterranean and Lebanese cuisine of this place is hard to beat but the pizza is truly legendary.

3-Royal Pizza – I’ve included this place mostly for sentimental reasons as it’s where my husband and I had our first official date. We met halfway between our places at the Calgary Trail location and split a large pepperoni pizza. True love at first pizza slice!