Thursday, March 11, 2010
Grilled Polenta Monte Cristo Sandwich with Gruyere Cheese & Turkey
Polenta, though inexpensive to make, has been spotted on the fanciest of international menus, used in place of mashed potatoes, bread, pizza dough and even pasta. Versatile by nature, it can be grilled, fried, boiled, baked, microwaved, toasted, whipped or poked.
The Monte Cristo, also called French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich, is traditionally created by dipping the bread in an egg batter and frying it to create a crispy, yet creamy texture. Polenta is already soft and creamy, so the traditional “monte cristo” texture is already instilled without the extra need for egg dipping and deep frying.
Serve this sandwich, rather than a traditional grilled cheese sandwich to your kid, the health conscious big kid in your life, the person watching their carbs, or even serve it to your foodie friends with a nice glass of red wine. Or a lip smacking Stout beer. Well, that's how I enjoyed it.
Grilled Polenta Monte Cristo Grilled Cheese Sandwich
Serving Size: 2 sandwiches
What You'll Need:
4- 1/2” Slices of Prepared Polenta
4 Slices Gruyere Cheese
4 Slices Turkey Lunch meat
Pam Nonstick Spray
Spray grill pan with Pam and heat over med-high
Cook polenta slices for 3 minutes on each side
Add layer of cheese, turkey and cheese and top with another polenta slice
Press down lightly with spatula
Place lid over sandwiches to melt cheese for 3 minutes