Brunch Weekend of May 21, 2021
Description:
Egg battered Monte Cristo sliders with ham, turkey and Swiss cheese topped with powdered sugar and house hop-berry jam and served with potatoes O'Brien and Waldorf on the green, a sweet and savory salad with apple, celery, walnut and grapes on crisp romaine with a lemon cream dressing.
Contents:
- One pan of sliders
- One bag of powdered sugar
- One container of jam
- One pan of potatoes
- One container of salad
- One container of dressing
Directions:
- Sliders can be heated on a sheet pan in a 350 degree oven for 5-10 minutes or to desired level. Alternatively they can be heated in a lightly oiled covered fry pan on low heat for a couple minutes on each side. Garnish with powdered sugar and jam as desired
- Potatoes can be heated in the 350 oven for 15-25 minutes uncovered. If a crispier potato is desired place on a lightly oiled sheet pan in a single layer and turn oven temperature up to 400, cook to desired doneness.
- Toss salad with as much dressing as desired.
Plating:
- Sandwiches and potatoes can be served on dinner plates.
- Serves salad on a separate plate or in bowls.
Notes from Sara:
There are several origin stories of the Monte Cristo sandwich, but my favorite is that they were first made circa 1925 in the Monte Cristo Hotel in Everett, Washington, which was itself named after the Monte Cristo mining region in the Cascades Mountains. We took that inspiration and extended it to a twist on the classic salad first made at the Waldorf Astoria Hotel. My mother in law recently lent me a turn of the century cookbook from the Waldorf Astoria and it is fascinating to see how food has evolved in this country in such a relatively short amount of time. I hope you enjoy eating our creations as much as we like coming up with them. Brunch on!
