Black Bean Stoup And Southwestern Monte Cristo Sandwiches Food

BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES

Steps:

• Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf
• While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.
• Ladle up black bean soup and top with sour cream and scallions. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.

BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES

Steps:

• Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf.
• While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through.
• Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.

SUPER-STUFFED MONTE-CRISTO SANDWICHES

Steps:

• Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches.
• Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner.
• Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.

MONTE CRISTO SANDWICH

Steps:

• Spread each slice of bread with Dijon mustard on one side and the softened butter on the other. With the mustard side facing up, layer a slice of swiss, turkey, ham, and top with another slice of swiss.
• Top each with the remaining bread slices, buttered-side up. Press down on the sandwiches to set.
• In a wide, shallow dish (like a pie plate) combine the cream, eggs and pepper, using a whisk. Set aside.
• Heat a large, heavy-bottomed sauté pan or griddle over medium heat. When the pan is ready, dip the sandwiches in the cream mixture to coat well. You will have bits of egg clinging to the bread's surface.
• Cook the sandwiches for 3 - 4 minutes on each side or until browned and crisp. Serve immediately.

DISNEYLAND'S BLUE BAYOU MONTE CRISTO SANDWICH

Steps:

• CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
• FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
• BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
• SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
• Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
• Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

MONTE CRISTO SANDWICH

Steps:

• For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken.
• Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired.
• Place on top of turkey or ham slice and top with 2 thin slices of cheese.
• Butter third slice for top; press sandwich lightly and trim crusts.
• Cut into halves diagonally and secure with toothpicks.
• Beat eggs with milk and salt.
• Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine.
• Brown on all sides, adding more butter when necessary.
• Dust lightly with powdered sugar & remove toothpicks before serving.

ORIGINAL 1949 BROWN DERBY COOKBOOK - MONTE CRISTO SANDWICH

Steps:

• Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.
• For each sandwich, lightly butter 3 slices of bread on both sides.
• Place 2 slices of turkey and 2 of ham between 2 slices of bread.
• Top with 2 slices of cheese and add last slice of bread.
• Trim crusts, secure with toothpicks, and cut in half on the diagonal.
• Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat.
• Dip sandwich halves, top and bottom, in batter.
• When butter foams, place sandwiches in skillet and fry until golden brown, about 2 minutes.
• Add remaining 2 tablespoons butter to skillet, turn sandwiches, and fry for 2 minutes more.
• Transfer to plates, sprinkle with confectioners' sugar, and serve with jelly.

BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTOS

Steps:

• Heat a medium soup pot over medium-high heat. Add the EVOO to the hot pot, then add the bay leaf, jalapeños, garlic, celery, and onions. Cook for 3 to 4 minutes, then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. With the remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with the cumin, coriander, salt, pepper, and 2 to 3 tablespoons of the hot sauce. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat and simmer for 15 minutes over low heat.
• While the stoup cooks, make the monte cristos: Spread the bread with a light layer of pepper jelly or chili sauce, salsa, or taco sauce, then build sandwiches using 2 slices each of ham, cheese, and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons of hot sauce and season the mixture with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in the egg coating and cook for 3 to 4 minutes on each side to melt the cheese and warm the meats through.
• Ladle up the black bean stoup and top with sour cream and scallions. Cut the monte cristos corner to corner and serve alongside the stoup for dipping and munching.

MONTE CRISTO SANDWICH

Steps:

• Heat oven to 425°F.
• Lightly butter a baking sheet pan. I use the spray.
• Spread 1/2 teaspoon mustard on each slice of bread.
• Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
• Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
• Blend in milk.
• DIP both sides of sandwiches into egg mixture until bread is lightly soaked.
• Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
• Bake 8-10 minutes until bottom is golden brown.
• Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
• Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwiches.
• Garnish with fresh raspberries.