We received a best-of special issue of Cook’s Illustrated last week, which was really fun and filled with lots of best-of recipes. Many of them seemed heavy for July, but we flipped through it until we found something that we knew would be family friendly and yummy.
We first devoured these sweet-savory sandwiches back in the mid-1980s at Boone Tavern in Columbia, Mo. (We checked. No longer on the menu.) The powdered sugar, the gooey cheese, the ham…What a dreamy and sinful combination. We knew our kids, who love grilled cheese as well as French toast, would love them, too.
The recipe was simple, a little surprising. We had to toast the bread first, then assemble them, then dunk them, then bake them on a heated and oiled pan.
Worth every step; the sandwiches were divine.
Our kids chowed down, as did we. With a nice herb salad and fruit on the side, this was a great Sunday supper. We even had leftovers, because the food was far too rich for anyone to eat an entire sandwich. Better yet, the sandwich reheated in a toaster oven the next day for a yummy lunch.
Go Cook’s Illustrated! We have yet to have your recipes fail us. And we can’t wait to make your hash browns…
1 response so far ↓
anne-marie // July 16, 2008 at 3:49 pm |
monte cristos always remind me of the blue bayou at disneyland.