Preparation and cooking time: ~25 minutes, not including the bread itself
Calories: ~610 per sandwich
Greetings and salutations everyone, I’m a couple of days late, but today I’m going to be celebrating two years of blogging. I don’t think I have ever enjoyed one single hobby quite as much as being part of this wonderful community. It combines two of my most beloved activities – food and photography – it’s the perfect creative outlet. I could wax lyrical about grand plans for my little blog, but I’ll suffice to say that I don’t want to change anything. I’m enjoying it too much as it is. I’m going to keep doing what I’m doing, but looking back at my earliest posts, to my most recent ones, I think I can safely say that, with luck, my food styling and photography will continue to improve over time, as well as my YouTube videos which are slowly getting better. I want to thank all my visitors – I never would have thought, two years ago, that I would have come to know so many fantastic people. Friendly, talented, knowledgeable and inspiring people who make this activity as fun as it is. Without you all – well, it would just be me posting rubbish photos on a website which has about one visitor a day (that one visitor being me of course). I have learned so much and couldn’t imagine being without my blog and friends here. Thank you all!
Anyway – on to today’s recipe, and this one’s a lot of fun. You may remember my post from a couple of weeks ago where I invited you to submit a list of ingredients. I would randomly select one submission and make a dish out of it, and I’d even name if after you. Well – I got some great submissions… some slightly bizarre submissions too, but nothing too outlandish. In fact, some of the ingredients sounded so darn good that I’m actually going to try them later anyway just for fun. Thank you all for taking part! I’ve randomly selected a submission and the winner is… (can I get a drum roll?)…
Kristy from Eat, Play, Love
Her suggested ingredients were as follows:
- Pecan Nuts
Right off the bat I knew that this was going… ahem… “interesting”. I’m not the world’s biggest fan of pumpkin, and actually, all of the ingredients are not things I use regularly. So I thought, and I thought, and then it hit me. Well, actually the name hit me before the dish actually did. so, Kristy, without further ado – I present to you “your dish”:
The Monte Kristy Sandwich
As soon as the name came to me I started having some vague ideas, but how, oh how could I fit in that damn pumpkin? Then I thought – why not make it into a bread? It was a bit hit and miss – I wasn’t sure how the bread would turn out. I decided to basically grab my usual bread recipe, make a few adjustments and substitute all the water for pumpkin purée. It turned out so successfully that I’m actually going to post the bread itself on its own in my next post. I put sage into the bread, but also added some to the sausage, along with the chopped pecans before frying. Shallots were fried up in delicious sausage fat to provide a delectable topping, and then I cheated a little by adding a bit of cheese.
I actually had no idea what a Monte Cristo sandwich was, and while many ingredients in my version are significantly different I wanted to keep some core concepts so I read up a little about it. Apparently the bread is fried in a mixture of egg and milk so I decided to reproduce this aspect of it at least (I fried the bread separately, rather than dunking the whole sandwich in egg and milk, as it seems some recipes do though), and the final result? Awesome! I’m actually very pleased with how it turned out, so I hope Kristy, or anyone else for that matter, will give it a try!
Enjoy the recipe and have a great weekend everyone. I’m off to see Skyfall tonight before settling in for a nice weekend of doing not very much at all!
Monte Kristy Sandwich
(Kind of like a Monte Cristo sandwich… but not)
- 200g Sausage meat
- 4 thick slices of Pumpkin Bread (recipe in next post)
- 80g Cheddar Cheese, sliced
- 30g Pecan Nuts
- 8 Shallots
- 4tbsps Sunflower or Peanut Oil
- Small handful of fresh Sage
- 1 Egg
- 1 glass of Milk
- Start off by taking 3 or 4 of the shallots. Peel and then chop finely them and add into a bowl with the sausage meat. Chop the fresh sage and pecan nuts and add in as well. Mix well to combine the meat with the nuts, onion and sage and then divide into two pieces. Using your hands, flatten the pieces into a large, thin patty – roughly the same size as the slices of bread. Heat a large frying pan and place the sausage patties into the pan. Fry them well for about 4 – 5 minutes on each side, depending on their thickness, until well done.
- While the sausage patties are frying, peel and chop the remaining shallots and then, when the patties are done, set them aside and fry the onions in the sausage fat left in the pan. Once the onions have softened, transfer to a bowl or plate while you prepare the rest of the dish.
- Whisk together the milk and egg and then heat half the oil in a large pan. Dip two of the slices of bread in the egg and milk mix, so each side is well coated, and then place the bread into the hot oil. Fry until golden brown on each side before repeating the process with the remaining oil and bread. When you flip the last slices of bread over, arrange the cheese on top while the bread is still in the pan, to allow it to melt.
- Place the bread with cheese on it onto a plate and place the sausage patty on top. Sprinkle the fried onions on top of the sausage and then top with the final slice of bread and enjoy your sandwich!