Monte Carlos Recipes

MONTE CARLO BISCUITS

Steps:

• Preheat oven to 180C. Line a biscuit tray with baking paper. Cream brown sugar and 125g butter until well blended. Add egg, honey and a pinch of salt. Fold through sifted flour. Roll mixture into a log about 20cm long. Cover with plastic and allow to rest in the fridge for about 20 minutes. Uncover and slice into 1-cm-thick slices. Place on tray and bake for 15 minutes or until golden. While still warm, brush half the biscuits with the jam. Set aside to cool. Sift icing sugar into a bowl. Add remaining 15g butter and vanilla. Mix in enough milk to form a thick icing. Spread other half of the biscuits with the icing and sandwich together.

MONTE CARLO COCKTAIL

Steps:

• Fill a cocktail shaker with ice. Pour in whiskey and Benedictine. Shake in bitters. Cover and shake well. Strain into a chilled glass. Garnish with maraschino cherry.

MONTE CRISTO SANDWICH

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

MONTE CARLO SANDWICHES

Steps:

• Spread each slice of rye bread with 1/2 tablespoon of butter. Turn bread over and spread other side of each slice with 1 teaspoon mustard.
• Spread 1-1/2 tablespoons chopped pickles over the mustard on each of 2 slices bread. Top the pickles equally with the ham slices, then with 1/4 cup cole slaw each. Divide the cheese slices evenly over the cole slaw. Cover with remaining 2 slices bread, mustard side down.
• Carefully transfer sandwiches with spatula to 10-inch nonstick skillet and cook over medium heat, pressing down with spatula, until outsides of sandwiches are browned and crispy, 3-4 minutes each side.
• Cut each sandwich in half and serve with the sliced pickles, remaining cole slaw, and additional mustard on the side.