6 slices of firm white bread
Meat from 1 pound cooked lobster, cut into small pieces
4 slices sliced gruyere cheese
3 large eggs, lightly beaten
2 tablespoons milk
4 caramelized garlic cloves, crushed (see link)
1 teaspoon each dried thyme, paprika, and rosemary
pinch nutmeg
1 tablespoon olive oil


1. Assemble 2 triple-decker club sandwiches with the bread, cheese, and lobster meat. Press sandwiches In a shallow dish or bowl lightly beat the eggs with the milk, garlic, thyme, paprika, rosemary, and nutmeg.
2. Heat a griddle or saute pan over medium heat. Add the oil. Dip the sandwiches in the egg mixture and fry, turning after two minutes or when the sandwiches are light brown and the cheese has softened. Cut each sandwich into 4 triangles and serve.

Chef Hirsch takes the Monte Cristo sandwich upscale by layering cooked lobster meat with the cheese. Because the sandwiches are so thick, the cheese may not melt entirely by the time the bread is toasted; if you prefer the cheese entirely melted just pop the sandwiches in a hot oven for a brief bake after frying.

Triple-Decker Grilled Gruyere and Lobster Sandwiches
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