Saturday, 8 October 2016
Goat's Cheese Monte Cristos
When I was at university, my friend Dan made the best late-night post-pub cheese toasties - I've had my own Breville sandwich toaster for several years (the same brand that my parents had when I was a kid, a long time ago) and there is definitely something comforting, if a little greasy, about a toasted cheese sandwich.
I usually add a slice of ham and maybe a smear of mustard to mine, but that's as fancy as it goes. I was looking through a recipe book I have reviewed before called Breakfast for Dinner looking for weekend lunch recipes and came across Monte Cristos - which are effectively cheese toasties but posher.
Apparently this particular recipe originated in the US - it uses turkey and goat's cheese, with hot red pepper jelly for sweetness and spice, though as I didn't have any and didn't want to make it from scratch, I used cranberry jelly instead. You don't need a dedicated sandwich toaster - you make this in a skillet or frying pan, brushing the bread with egg to make an almost eggy-bread texture.
To serve 4, you need:
1/2 cup milk
1/4 tsp salt
8 slices bread
100g spreadable goat's cheese
1/4 cup hot red pepper jelly - I used cranberry jelly
8 slices roast turkey
2 tbsp. butter
Spread 2 tbsp. goat's cheese onto a slice of bread, then 1 tbsp. jelly. Top with a slice of turkey and another piece of bread to make a sandwich.
Whisk the eggs, milk and salt in a jug and brush over the top of the sandwich.
Melt the butter in the frying pan and place the sandwich in the pan, egg side down. Brush the other side of the sandwich with egg mixture. Cook for 3-4 minutes then turn and cook on the other side, then keep warm wrapped in foil while you repeat with the rest of the sandwiches.