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 Posted: Tue Mar 13, 2007 5:55 pm
Heyas, I decided to start a thread for this because it didn't quite fit in with Falstead's turkey melt request. Anyhow, to the point:
I've always been a fan of warm sandwiches, such as grilled cheese, paninis and melts. However, I'm not the best at making them myself. I have this vision of a sandwich with a crunchy outside from frying or grilling, something hearty in the middle (deli meat or perhaps a vegetable such as eggplant or tomatos), perhaps some sliced onion or crispy bacon, and some gooey cheese (I've found two slices to be sufficient). My most recent experiment was as so, from the top down:
-Half-inch slice of bread (I use somewhat dense varieties such as oatnut)
-Very thin spreading of coarse-ground deli mustard
-Slice of swiss cheese (the generic american kind, don't know what specific variety of cheese it is)
-A thin (1/8 inch or so) slice of onion cut into strips and fried until slightly browned
-(Normally I would have 2 thin slices of ham or turkey here, but we had none today)
-Slice of white American cheese
-Another slice of bread of the same variety
I fried this over medium-high heat on a griddle greased with about a teaspoon of butter, around a minute and a half per side.
The sandwich came out rather unsatisfying. The swiss cheese hadn't melted quite as much as I'd have liked, and the sandwich was slightly blackened. So far, remedies I've thought of are:
-Turning the heat down a bit so it's medium-low or medium
-Trying different cheeses
-Finding a different way of cooking my sandwich (It was kinda greasey. Ick!)
-Trying to fill it with different ingredients
Anyhow, any tips for making my dream-sandwich would be appreciated! If you've got any ideas for melted sandwich fillings (I've been wanting to use chopped green onion), better cooking methods, better melting cheeses, or anything else, please post them! Any help would be extremely appreciated.
~Telltale
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Posted: Mon Mar 26, 2007 4:06 am
It's pretty basic, but Monte Cristos are always taaaaaasty!
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Posted: Tue Apr 03, 2007 3:38 pm
hmm.... a fish melt sandwich would be nice for lunch this friday. it's no-meat day!
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Posted: Sat Dec 22, 2007 9:02 pm
My favorite is a savory Monty Cristo.
I use marble rye, a little bit of turkey bacon, some sliced turkey breast (thin slice) and a bit of cheese to keep the turkey attached to the bacon. You can add tomato but personally I dislike it. My mom likes it though, weirdo.
Then to make it savory I throw a bit of mustard (usually brown mustard) into the french toast makings. Keeps everything fresh, especially for Monty Cristo s.
Lightly fry, or bake your sammy and you're in heaven.
Well, I know I am.
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