The Sand Witch

Monte Cristo Sandwich:

Preheat the deep fat fryer
Beat the egg until it lightens and becomes fluffy
Add a dash of milk
Form the sandwich (either as a "triple decker" or as normal) as follows: Place one slice of cheese on each slice of bread. Add the ham slice. Spread mustard on the ham. Add the chicken slice. (if a "triple decker, the ham and one slice of cheese on one level and the chicken and the other slice of cheese on the other)
Quarter the sandwich. Use picks to hold the sandwich together for the remainder of this process
Dip the sandwich into the egg milk batter. Coat thoroughly but quickly. Coat all sides.
Drop into the hot oil (or strainer basket and put the basket into the oil). Cook until golden. Remove and drain.
Wrap the sandwich in a cloth towel. Serve while hot

Monte Cristo sandwich is a sandwich consisting of slices of cooked chicken or turkey, cheese (usually Swiss) and sometimes baked ham. The sandwich is dipped into beaten egg and grilled in butter until golden brown
This sandwich goes well with a fruit compote side dish
Can be served with a side salad, or other lunch items
Can be garnished with fresh vehgetable or fruit, sprigs of fresh herbs, etc.

Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well
Add the milk, egg and shortening, mixing until very smooth
Pour the mixture into a tall glass
Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly
Deep fry in oil preheated to 375°F until golden brown, about two minutes
Drain on paper towels
Serve and garnish

Cut the 1 pound boneless pork loin into thin strips
Combine the 4 tablespoons each of olive oil and lemon juice, 1 tablespoon prepared mustard, 2 cloves minced garlic and 1 teaspoon dried oregano
Pour the above oil and lemon juice mixture over the pork. Refrigerate for 1 to 8 hours
Stir together the 1 cup plain yogurt, 1 chopped peeled cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed. Cover and refrigerate
Remove pork from marinade. Stir fry in non stick pan over medium heat for 2 to 3 minutes, or until the pork is cooked
Halve two pita loaves and open to form a pocket. Fill with pork. Top with cucumber mixture
Serve and garnish

Can be garnished with fine diced red onion, sprigs of fresh parsley or dill, etc.
Serve with a side salad, fresh fruit or vegetables, other lunch items, etc.
Chicken or beef can be used in place of the pork

Let the dough rise in a warm place until it doubles in size. Punch it down. Roll loaves together into one 15 by 12 inch rectangle
Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper
Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce
Sprinkle with basil, oregano, garlic powder and pepper
Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well
Place on an ungreased 15 by 10 by 1 inch baking pan. Bake at 375°F for 30 to 35 minutes or until golden brown, in a preheated oven
Brush with melted butter. Heat the remaining pizza sauce and serve with sliced stromboli
serve and garnish

Stromboli is a specialty of Philadelphia, a stromboli is a calzone like enclosed sandwich of cheese (usually mozzarella) and pepperoni (or other meat) wrapped in pizza dough
Can be served with a side salad, with fresh vegetables, or other lunch items
Garnish with sprigs of fresh herbs, etc.

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