**Inspired by The Count of Monte Cristo by Alexandre Dumas**
Love, betrayal, and gouda old fashioned revenge.
Poor Edmond Dantès. As if life as a nineteenth-century merchant sailor wasn’t hard enough. He gets wrongfully accused of treason, arrested, and imprisoned for 14 years in the dreaded Chateau d’Il. Of course, what’s any great piece of classic literature without a love triangle. Edmond’s arrest drives his beloved Mércèdes (see what I did there?) into the arms of his former bestie, Fernand Mondego, who just so happens to be one of his accusers.
Oh, mon Dieu!
While serving time, Edmond befriends fellow prisoner, Abbé Faria (think Obi Wan to Dantes’ Luke Skywalker). Faria teaches Edmond the finer art of revenge, and finally guides him to the whereabouts of an immense unclaimed fortune on the island of Monte Cristo. Faria dies. Edmond escapes. Locates the fortune. Becomes ridiculously wealthy then proceeds to unleash the Kraken on everyone who’s betrayed him.
They say revenge is a dish best served cold. I couldn’t disagree more. If you really want to get back at someone, serve up this scrumptious sammie. Just don’t bother to share. *Chef’s kiss.
And now here’s something I think you’ll really like →
Monte Cristo with Gouda and Blackberry Jam
- 4 slices sandwich bread – I prefer brioche
- 2 Tbs Dijon mustard
- 4 oz gouda (plain, not smoked), shredded and divided into 4 Tbs per sandwich
- 2 slices turkey
- 2 slices ham
- 2 eggs
- 3–4 Tbs flour
- 4 Tbs milk or cream – I use heavy whipping cream and cut it with a little milk.
- 2 Tbs butter – real butter, not margarine
- Powdered sugar for dusting
- 4 cups ripe blackberries – don’t worry if they’re tart, you will be adding sugar
- ¾ cup sugar
- 2 Tbs cornstarch
- ¼ tsp ground cinnamon – or more to taste
- ¼ tsp ground Allspice – or more to taste
- 1 ½ Tbs fresh squeezed lemon juice
Spread 1 Tbs mustard 2 of the slices of bread.
Top with 2 Tbs shredded gouda.
Place 1 slice of turkey and 1 slice of ham on the cheese.
Top with the remaining 2 Tbs of cheese.
Place the top slice of bread on each sandwich and press gently.
For the batter:
In a shallow baking dish, whisk together eggs, flour, and cream. If the mixture is too thick, cut it with a little milk. Heat 1 Tbs of butter in a pan over medium. While butter is melting, dip one side of the sandwich into the mixture for about 10-15 seconds.
Helpful Tip – don’t saturate the sandwich as it will be too soggy, dip just enough for the bread to soak up the mixture. Flip the sandwich over and dip for another 10-15 seconds. Place sandwich in the heated pan (take care not to overcook the butter so it’s brown). Cook the sandwich for roughly 4 minutes per side or until golden brown and the cheese is melted. Transfer to a serving plate and sprinkle with powdered sugar. Serve with a side of blackberry jam for dipping.
Blackberry Jam Instructions:
Place blackberries in a saucepan and gently mash. Stir in sugar. When juices are formed take about 2 Tbs of juice and mix with the cornstarch (this will create a paste to thicken the jam). Heat to a gentle boil then add the cornstarch mixture. Lower heat to medium-low and cook until jam is thick – stirring often – about 15-20 minutes. Remove from heat and cook completely. Add the fresh squeezed lemon juice and mix well. Transfer jam to a glass bowl or mason jar. Cover and refrigerate. Serve with the sandwich.