Last nite we had standard GC scandwiches filled with thin slices of mild Banana peppers, along with one slice of smoked Gouda cheese in the middle of the sandwich. And homemade Cauliflower soup.
My wife always butters all four sides for that extra flavor.I like mine with "all four sides" buttered and lightly grilled with some pickled jalapeno peppers.
Oh yes to all the above, Jewish Rye is great although I like others for some variety.Mine are simple. Jewish Rye with honey turkey & provolone cheese. Sometimes a dab of Guldens Spicy brown mustard for an extra kick.
An alternate for me is Patrami on Rye with smoked provolone cheese. Mayo instead of butter to grill and a Klosens Dill on the side.
Oh yeah real butter is better than some spread . Once in awhile I go back and read the old posts here .Grilled cheese=basic for me
Plain soft white bread covered generously with REAL butter, regular American cheese and grilled crispy but not to dark. My those go down easy...
Oh yes it was and is, she made a big pot from scratch starts with garden tomatoes but if not in season canned tomatoes, chicken stock and other ingredients including her own herbs we grow out back .Yummers!!!
Oh this reminds me of another favorite Monte Cristo Sandwiches. A local restaurant does a great one the way I like it, no berry sauce dip or powdered sugar, basically a good ham & cheese sandwich deluxe. There are many recipes but here's a general one:
1. To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the (Dijon) mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich.
2. In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.
3. Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.
Or from our restaurant -
Monte Cristo – roasted turkey, baked ham, fresh-baked bread, dipped and pan-grilled
Deﬁnitely from the South, deﬁnitely a reward for the hard-worker (oh it does have plenty of cheese too)
Well my wife and her mother were out stopped The Cheddars Restaurant (a chain never been there before ) had a good meal and brought me back a Monte Cristo sandwich. ..it was awful!!Anybody else here like, tried or made a Monte Cristo Sandwich? I love the one at my local restaurant/pub with a good lager.