Writing from the family cabin in Southern Ontario, not long before Labour Day
My roommate and I have spent the past two weeks revelling in warm lakes and starry nights, swimming in silky water under the Milky Way. We have eaten luscious field tomatoes, fresh peaches and the best corn on the cob you can find anywhere in this world.
In our Eastern Sojourn, camping beside one of those warm lakes, we rediscovered the glory of hot sandwiches. On a warm night, when nobody felt like grilling the salmon intended for that evening’s supper, we whipped up a big omelette, toasted bread on the barbecue, slathered it with butter and mayonnaise, cut the omelette in quarters and ate Western sandwiches. Remember those? They used to be a staple on every greasy-spoon menu; and man, do they deserve to make a comeback.
On another day, fresh from a swim, we ventured into Monte Cristo territory, that glorious variation on a grilled cheese and ham sandwich, where you dip the sandwich in beaten egg and milk before cooking. We improvised with what we had in the cooler, subbing old cheddar for the usual Swiss cheese, and thick slices of back bacon for the sliced ham and turkey. Fresh salsa, made with juicy field tomatoes and fresh tarragon, upped the ante just a little.
In these last days of August, we have watched from afar the reports of sunny summer skies in the Yukon, raising hope in our hearts that the good weather will continue into September and that there will be more camping adventures before the snow falls. Hot sandwiches will definitely be a feature on the camping menu.
Improvised Monte Cristo Sandwiches with Tomato Tarragon Salsa
Ingredients
- 8 slices sturdy bread
- 6 to 8 oz old cheddar cheese
- 4 thick slices cooked back bacon or 8 slices deli ham
- Butter
- Dijon mustard
- 2 large eggs
- 2 Tbsp milk or cream
- Pinch of salt
- 1/4 tsp freshly-ground pepper
- 2 to 4 Tbsp butter for frying
Instructions
- Cut cheddar into thin slices. Butter each slice of bread and spread Dijon mustard on 4 of the slices.
- Lay cheddar cheese on 4 buttered slices of bread, covering the whole surface. (You want lots of cheese!) Place bacon or ham on top. Place a slice of bread, Dijon side down, on top of each sandwich.
- In a small bowl, whisk eggs, milk or cream together until thoroughly blended and lemony in colour. Whisk in salt and pepper.
- Pour half the egg mixture into a shallow plate. Dip each side of two sandwiches in the egg mixture, making sure the bread is saturated. Place on a tray or baking sheet. Repeat with the remaining egg mixture and remaining two sandwiches.
- Melt half the butter in a 10-inch frying pan over medium heat. (If you’re cooking on a campfire, set the grill about 8 inches above the flame.) Once the butter is sizzling, place two sandwiches in the pan, cheese side down. Cook for 3 to 4 minutes, turning the pan now and then to brown the bread evenly. Flip and cook for another 3 to 4 minutes, until cheese begins to ooze out the sides.
- Remove sandwiches from the pan and tent with tinfoil, or cover with a plate or pot lid to keep warm.
- Melt the remaining butter in the pan and cook the remaining two sandwiches the same way, reducing the heat or moving the pan to one side of the flames if it’s getting too hot.
- Remove from heat, cut in half and serve at once, with Tomato Tarragon Salsa, ketchup, chili crisp or any other of your favourite condiments. Or go the traditional route: a sprinkle of icing sugar and a dollop of strawberry jam.
Notes
Tomato Tarragon Salsa
Ingredients
- 1 spring onion finely sliced
- 1 clove garlic minced
- 1 large tomato or 20 cherry tomatoes diced
- 1 Tbsp chopped fresh tarragon or 1 tsp dried
- A splash each of olive oil and balsamic vinegar
- 1/4 tsp Kosher salt
Instructions
- Combine all ingredients in a small bowl and mix well. Serve chilled or at room temperature.
