The Ver-Monte Cristo

That’s what we’re talking about right there folks!

Hey everybody, Jimmy Kennedy here with Go outside, we’ve got a very special sandwich to show you today, which I guess it is considered a breakfast sandwich, but not really. It’s a– it’s kind of like– like a Monte Cristo, but we call it the Ver-monte Cristo and a little play on words.

What we do is we take the basic Monte Cristo, which is– its ham, cheese, a little bit of mayo and a little bit mustard and the bread is dipped in egg and it’s cooked just like French toast. And that’s the basic one.

But what we’ve done is we’ve made French toast. We have ham. We have the cheese. But we also have apples and some local onions. Today we’re using a shallot that a buddy grew. So, it’s all local Ver-Monte Cristo, and we’ll have the exact recipe on the website for you guys.

And we’ll show you how to make this thing right quick. Easy. It’s great for camping. Great for tailgating. Home, anywhere. Let’s get to it.

Beautiful eggs. What we have, we have a little bit of vanilla. I can get this here, I think.

Let’s put a little bit of this– this is a good vanilla here, it doesn’t take much– but this is a basic French toast batter: eggs, vanilla and you can do half and half or milk. The recipe is one cup of half and half and three cups of egg, but you could kind of just eyeball it and just whisk it up.

You just want to be able to smell the vanilla. I mean, I think we need a little bit more. This is a great mixture of sweet and savory ingredients right here. This sandwich is killer.

You know, you got enough when you can smell it.

Yeah, we’re good. It’s perfect. So what we’re going to do is we’re going to start to sauté up the onions, the apples and even the ham a little bit. Set it aside. That’s going to make the French toast, and put that sandwich together and melt that up.

Like I said, we’re going to start with sautéing first, until the apples are nice and soft, onions are done, and the ham started to brown.

So what we want to do now, I’ve just set all of this aside, and you can use a separate pan if you want, or you can just put it in the bowl or mix it up, you know. It doesn’t have to be super clean anyway, it’s all going in the same way.

Set that aside. Put that back on there nice and hot. Now we’re going to cook the French toast before we put it all together and heat it back up.

You guys are going to love this sandwich.

And then we got our French toast. We’ve got our bread– French toast is really good to use stale bread with too, but this is a– I like using fresh, homemade bread if you can.. or a local loaf of bread.

This is made here in Vermont. We have a lot of bread companies. They’re all so good, too. You want to get the stuff where it’s nice, you know– you want to get it saturated, you can let this soak for a while, the longer the better.

Good. All right, folks, we’ve got a nice set of French toast right here. Two good pieces of bread, nice and brown, nice and crispy, but not too much. So what we’re going to do now is just flip this over. Make sure both sides are nice and done.

Now we just take our ham. Just put it together. Ham, apples, just keep laying it on there.

Going to get a big, tall sandwich is what we’re looking for. Shallots- I keep calling them onions, but they’re shallots.

Now you can put mustard or mayonnaise on this sandwich, but the best way to eat this with the apples, the shallots, the ham is just a little bit of grainy mustard if you’re going to put anything savory on it. But my favorite and keeping it very local is put this on a plate, cut it up, put a little maple syrup.

Perfect. The Ver-Monte Cristo is a great sandwich. We’ll plate this up and show you guys what it looks like.

Look at that. That’s what we’re talking about. Ham, shallot, apple, cheese melted nice. Look how pretty that is folks, and as pretty as it is, it’s just as tasty.

This is a great sandwich. Like I said, you can put some mustard or maple syrup or anything you want on there or just eat it as is. This is great. This is definitely a sandwich I recommend using a knife and fork with. Make it at home. Make it at camp. Make it on the tailgate, anywhere. You’ll be happy you did. Once again, thank you. I’ll see you next time.