Leftover Magic
 
"Weekends are for family," states chef Walden—which for him means attending kids' sporting events and (hopefully) a nice, sit-down dinner. The desire to sleep in on Sundays prompted Walden to turn Saturday's surplus foodstuffs into a healthy wake-me-up. "Although true leftovers, in this preparation, they appear to be more spectacular than their parts," he says, noting that his kids typically prefer cheddar cheese on their sandwiches.

Photography by Anastasia Chernyavsky

Monte Cristo sandwich
Glenn Walden
Dean, Stratford University Culinary Arts and Hospitality Management Program

INREDIENTS
8 slices French bread (1-inch thick. Slightly stale leftover breads work best.)
2 eggs
1/2 cup milk
1/2 teaspoon cinnamon
6 ounces sliced ham
3 ounces sliced Swiss cheese
1/2 pint fresh strawberries
As needed non-stick cooking spray, pancake syrup, powdered sugar

**The original recipe calls for the sandwich to be assembled, dipped in the custard and then pan fried. In this variation, the fat is reduced considerably**.

PREPARATION
Slice the bread and leave out to dry slightly overnight.

Start the custard by beating the eggs in a bowl until light yellow. Add the milk and cinnamon; mix to combine.

Preheat a griddle on medium heat. Spray with cooking spray.

To prepare the French toast, dip bread slices one at a time into the custard. Immediately place on hot griddle; repeat with remaining bread. Cook until evenly browned on both sides.

Sandwich assembly: Place half of the French toast on a baking sheet and top with one slice of cheese. Heat up the ham on the hot griddle. Divide evenly between sandwiches. Place another slice of cheese on top followed by the remaining slice of French toast.

Bake in a preheated 350°F oven until cheese is melted and ham is heated through, about 5 minutes.

Before serving, sprinkle each sandwich with powdered sugar and garnish with whole fresh berries and syrup. If a savory sandwich is preferred, spicy brown mustard and a kosher pickle are great accompaniments.

*Note: When preparing in advance, sandwiches can be assembled with cold lunch meat. Wrap with plastic film and refrigerate for up to a day. Simply bake in a preheated 350°F oven for about 15 minutes until cheese is melted and ham is heated through.

(April 2007)