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New York's Hudson Valley and Delicious Monte Cristo Sandwiches - Mid-Hudson Valley

 
Serves: 2 or as a party appetizer     Difficulty: Very Easy     Meal: Main Dish    

From my RV kitchen

The beautiful Hudson Valley has charmed presidents and moguls, explorers and travelers, foodies and festival-goers. With its Catskill and Shawangunk mountain ranges offering outdoor recreation galore and the river valley a historic passage way even the most traveled RVer will appreciate the area.

In this episode of the RV Cooking Show we share but a few of the Hudson Valley's gems - FDR and Eleanor's place, the world-renowned Culinary Institute of America and the very cool, gotta-do Walkway Over the Hudson. In addition to the neat places we touch on in this show, learn about the fabulous Hudson Valley mansions here, explore the possibilities of the amazing Shawangunk mountains - affectionately known as the "Gunks", and eat at one of the best Thai restaurants I've ever eaten in - aroi.

I recaptured the ooey-gooeyness of a favorite diner delight - part french toast, part grilled ham and cheese - Monte Cristo sandwiches in this episode and they are sooo good!

Ingredients

1 baguette - angle-sliced into 16-1/2" or so slices

1/2 pound deli ham - sliced thin

1/4 deli cheese of choice (I use provolone) - sliced thin

mustard-naise spread - 2/3 mayo, 1/3 dijon - mixed

2 eggs, whipped

splash of milk

nutmeg

butter

How-to

Whip eggs and milk together and transfer to a shallow bowl. Grate fresh nutmeg into egg/milk and mix. Butter stovetop griddle and melt on medium-low to medium heat.

Assemble the sandwiches - spread mustard-naise on a slice of baguette, top with ham and cheese, spread mustand-naise on second baguette slice and top to create a sandwich.

Dip both sides of sandwich in egg mixture and place on hot buttered griddle. Cook 3-5 minutes until golden brown, re-butter pan and flip until the other side is golden brown.

Serve with chips, nuts, any sandwich side you choose.

Additional Tip

I prefer a savory sandwich and that's what I make in my RV kitchen but you might like a traditional sweeter version. Same makings except for the dijon mustard. Omit the mustard and just before serving sprinkle with a light dusting of powdered sugar and serve with raspberry jam.

Looking for a unique taste-sensation? Try this with assorted fillings including peanut butter and jam or peanut butter and nutella. What else do your tastebuds tell you to try? Give it a go and let me know how it turned out.

Let's Connect

Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.

Have a fabulous RV recipe or a special place you love to camp? Let’s connect…drop me a line at evanne(at)RVCookingShow.com, pull up a chair at our virtual campfire – the RV Cooking Show blog, follow us on Twitter.com/RVCookingShow or be a RV Cooking Show Facebook fan.

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