Monte Cristo sandwiches will forever be in my mind as a wonderful memory of a special time with my aunt.  When I was 6 years old my aunt started a tradition with my two sisters and I, but I was the lucky one who got to go first.  Every year on our birthday she would take us out to lunch and then go shopping with us for our birthday present.  This was always a trip I looked forward to, especially after that first year.

For any of you from the Seattle area you will probably remember a department store called Frederick & Nelson’s.  The only thing I remember about Frederick & Nelson’s, partly because it closed when I was only 10 years old, was the cafe in the department store.  It is here at the cafe that I had my first monte cristo sandwich and  a frango milkshake.

It was a sad day when the department store closed, because I knew that when my aunt and I went shopping that year I was going to have to find somewhere else to have my lunch.  Over the years we all got busy and some of us moved away but whenever I came across a monte cristo sandwich I would smile and think back to those days when I was just a little girl being spoiled by my aunt with a sandwich and  milkshake.

Here I am almost 20 years later having my first monte cristo sandwich.  It was everything I remember it to be with the melted cheese, warm ham, and the sweetness of powdered sugar on the outside.  I find it amazing that food can transport you back to a different time, bringing forward all these memories you hadn’t thought of in years.

Here is my version of the Frederick & Nelson’s Monte Cristo Sandwich and some home made tomato soup.  If only I had some frango’s to make a milkshake with.

Monte Cristo Sandwich

bread

swiss cheese

deli sliced ham

eggs

splash of milk

powdered sugar

Assemble the cheese and ham on the sandwich (I prefer 2 pieces of cheese and 4 pieces of ham).  Whip the eggs and a little milk in a bowl.  Dip the sandwich in the egg and flip over, making sure to coat the entire sandwich.   Place in a warm pan and fry until golden on each side.  Sprinkle with powdered sugar.

Tomato Soup

3 ribs of celery

2 can of diced tomatoes

1 1/2 cups chicken broth

1 tablespoon oregano

1 teaspoon rosemary

1/4 teaspoon cayenne (or to taste)

4 cloves of garlic

salt and pepper to taste

1/4 cup heavy cream

Sauté the celery and garlic in a medium non-stick saucepan. When the celery begins to soften, add the tomatoes, broth, oregano, rosemary, and cayenne. Simmer on very low heat for 10 minutes.

Using an immersion blender puree the soup until it is the consistency you prefer. Add cream and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend

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