Jan D'Atri

Jan D'Atri > large eggs

large eggs

Egg Battered Grilled Sandwiches

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It’s National Sandwich Month, and last week I shared a recipe for the Ultimate Tuna Melt. This week, I’ve got a tasty twist on your favorite sandwich that is reminiscent of the classic 50’s favorite, the Monte Cristo Sandwich. This method will work on just about any sandwich you love, but we’re going to build the sandwich, dip it in an egg and milk batter and grill it to perfection! The outside tastes a bit like French Toast, and the inside has the delicious melted cheese and deli meats!

For a bit of background, the Monte Cristo is a variation of the French croque-monsieur (The name is based on croquer (“to crunch”) and the word monsieur (“mister”) which originated in French cafés and bars as a quick snack.)  It was once a favorite sandwich when deep frying foods was more popular. The Monte Cristo was often fried, sprinkled with powdered sugar and dipped in jelly.

My egg-battered and grilled sandwich version eliminates the deep frying, and the sandwich is dipped into the batter very quickly just to coat. I’ve made this sandwich with turkey and cheese, prosciutto, salami and cheese and even a caprese version with sliced mozzarella, tomato and slivered basil, and they are equally as delicious! Make up a batch and snack on them all week long while enjoying this month long sandwich celebration!

Watch my How To Video for Egg Battered Grilled Sandwiches here!

Man Cave Meatballs

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Dad deserves a delicious dish for Father’s Day, and this one is hearty enough for a Man Cave meal, and elegant enough for a gourmet dinner!  Who doesn’t love a giant juicy meatball surrounded by melted cheesey deliciousness hiding inside a delicate puff pastry? They are so easy to prepare, and it all starts with puff pastry sheets. The only tricky thing about this recipe is to remember to buy the puff pastry sheets (they will be frozen) and let them thaw out in the refrigerator overnight. (Never thaw the puff pastry sheets on the counter at room temperature. You’ll end up with a doughy mess!)

Other than that, it’s a breeze! I love meatballs that have an equal amount of beef and pork or pork Italian sausage, although I’ve made these with turkey meatballs and they’re just as delicious!

The original recipe calls for adding raw onion and garlic to the meatball mixture, but I always sauté the onion and garlic first, then let it cool down before adding it to the mixture. By doing that, you’ll get a richer, sweeter flavor out of the meatballs!

Happy Father’s Day, Dads! Let’s hope meatballs are on your Father’s Day menu!

Watch my How To Video for Meatballs in Puff Pastry here!

Baked Spaghetti Pie

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It just doesn’t get any more comfort food than this! The beautiful thing about a tasty Baked Spaghetti Pie is that you can prepare all of the ingredients ahead of time, and when ready for dinner, just combine ingredients and pop it in the oven! Many countries have their own version of the Spaghetti Pie but of course, I like to think that its origins began in Italy. In fact, one source I found mentioned that this delectable dish originated in Sicily, which is just fine with me since that’s where my Papa was from! Whether it was originally from Chicago, Illinois or Civitavecchia, Italy you will love this dish for Sunday supper or a weeknight family meal!