Monte Cristo Sandwiches
Today I’m going way back in the archives and pulling out something unexpected. This recipe isn’t one I make very often, but each time I do I’m reminded of one of my favorite memories.
I was introduced to Monte Cristo sandwiches on one of my first dates with Chip. Trust me when I say they’re not for the faint of heart. They’re sort of a crossover between a donut, funnel cake, and ham sandwich that’s topped with powdered sugar and served with raspberry jelly. Those ingredients aren’t supposed to work together, but when it comes to this sandwich, they blend beautifully.
To counter the heartiness of the sandwiches, I’m making fresh Bread and Butter Pickles, Parmesan and Parsley Chips, and a batch of iced Strawberry Tea. For dessert, I’m making my Buttermilk Blueberry Puff—fresh blueberries and croissants baked in a delicious, creamy custard.
Let's get cooking!
from Magnolia Table, Volume 2 Cookbook
a ham, turkey, and cheese sandwich deep-fried and topped with powdered sugar + served with jelly
crisp cucumbers and onions in a spiced, brown sugar brine
Parmesan and Parsley Chips
classic potato chips sprinkled with parmesan cheese and parsley
iced earl gray tea infused with strawberries
fresh croissants and blueberries baked in a creamy, sweet custard
