The Choy Of Breakfast Sandwiches

Sam Choy
By Sam Choy
Wednesday - January 21, 2009
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Batter up! On this week’s show we’re pitching our breakfast sandwich ideas. This show aired originally in May 2005.

PEANUT BUTTER AND JELLY FRENCH TOAST

* 1 tablespoon butter or oil
* 3 slices bread or sweet-bread
* peanut butter
* jelly For Batter:
* 2 tablespoons sugar
* 2 eggs
* 3/4 cup milk
* 1 tablespoon ground cinnamon
* 1 teaspoon vanilla (optional)


In a large mixing bowl, combine the sugar, eggs, milk and cinnamon: mix well. Add butter or oil in a heated skillet or griddle. Create a two- or three-layer peanut butter and jelly sandwich. Trim the crust off the sides of the bread. Dip the sandwich in the batter and place in the butter or oil on medium heat. Flip over after it’s lightly browned.

Remove from pan after both sides are cooked. Cut in half and serve hot.

MONTE CRISTO

* 3 tablespoon butter or oil
* 3 slices bread or sweet-bread
* mayonnaise
* ham (sliced thin)
* turkey (sliced thin)
* Swiss cheese (sliced thin)
* pineapple (sliced thin)
For Batter:
* 3 eggs
* 1 cup milk
* pinch of cinnamon


Combine batter ingredients in a large mixing bowl. Put butter or oil in a heated skillet or griddle.

On a work surface, lay out three slices of bread and spread with mayonnaise. Layer each slice of bread with ham, turkey, Swiss cheese and a slice of pineapple.

Cut the crust off the bread. Place toothpicks through the sandwich to help hold the layers in place. Dip the sandwich in the batter to coat evenly.

Place the battered sandwich in the butter or oil on medium heat. Brown on all sides, adding more butter when necessary.

Cut in half or quarters; remove the toothpicks before serving.

Sprinkle with powdered sugar and serve with maple syrup.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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