Normally my sandwiches consist of opening the toaster oven, sticking in two slices of bread, a slice of ham on one and a slice of cheese on the other and toasting it until it is melting and crispy - in itself a delicious satisfying hot sandwich. However, this sandwich is NO WAY in the same league as the Monte Cubano. Truthfully the Monte Cubano is more effort, but the flavor and the experience are well worth it.
I saw it on the cover of my Gourmet magazine and it haunted me for a few weeks - and then I finally broke down and made it. It's essentially a ham and cheese sandwich with pickles, dipped in an egg batter and fried in butter - doesn't it sound amazing? My brief description doesn't do it justice because there is also a garlic mayonnaise that gets applied along with some mustard. It is rich, crispy, warm, oozing, comforting and oh so good! It tastes great with the Roasted Curried Carrot Soup and the pair together makes for a great meal!
Monte Cubano Sandwich Gourmet Magazine, March 2009
(makes 1 sandwich)
1 to 2 teaspoons mustard
4 or 5 dill pickle rounds
2 slices boiled or baked ham
2 slices smoked turkey (I did not use turkey - just used ham from Costco.)
3 thin slices Swiss cheese
1/2 garlic clove
1/2 tablespoon mayonnaise
1 large egg (I found one egg batter mixture plenty for two sandwiches)
2 tablespoons whole milk
1 tablespoon unsalted butter
Spread 1 slice of bread with mustard and top with pickles, meats, and cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayonnaise. Spread on remaining slice of bread and assemble sandwich.
Beat together egg, milk, and 1/8 teaspoon each of salt and pepper, then soak sandwich in egg mixture.
Melt butter in a heavy medium skillet over medium-low heat. Cook sandwich, uncovered, until underside is well browned, about 4 minutes. Flip and cook remaining side, covered, until well browned, 3 to 4 minutes. Remove from heat and let stand, covered, 1 minute.