Wednesday - May 18, 2005
This week on Sam Choy’s Kitchen, it’s breakfast sandwich ideas with Sam and Sharie: Peanut Butter Jelly French Toast and Monte Cristo with an island flare.
• 3 eggs
• 1 cup milk
A pinch of cinnamon
• 3 tablespoons butter or oil
• 3 slices of bread or sweet bread
• Ham, sliced thin
• Turkey, sliced thin
• Swiss cheese, sliced thin
• Pineapple, sliced thin
Combine batter ingredients in a large mixing bowl. Add butter or oil in a heated skillet or griddle. On a work surface, lay out 3 slices of bread and spread with mayonnaise. Layer each slice of bread with ham, turkey, Swiss cheese and a slice of the pineapple. Cut the crust off the bread. Insert tooth-picks through the sandwich to help hold the layers in place. Dip the sandwich in the batter to coat evenly. Place the batter-laden sandwich in the butter or oil over medium heat. Brown on both sides, adding more butter when necessary. Cut in half or quarters, remove the toothpicks before serving. Sprinkle with powdered sugar and serve with maple or macadamia nut syrup.
PEANUT BUTTER JELLY FRENCH TOAST
• 2 tablespoons sugar
• 2 eggs
• 3⁄4 cup milk
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla (optional)
• 1 tablespoon butter or oil
• 3 slices bread or sweet bread
• Peanut butter
In a large mixing bowl, combine the sugar, eggs, milk and cinnamon; mix well. Add butter or oil to a heated skillet or griddle.
Create a two- or three-layer peanut butter jelly sandwich.
Trim the crusts off the bread.
Dip the sandwich in the batter and place in the butter or oil over medium heat.
Flip over after it’s lightly browned.
Remove from pan when both sides are cooked.
Cut in half and serve hot.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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