{"id":1275,"date":"2025-08-28T07:37:48","date_gmt":"2025-08-28T07:37:48","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=1275"},"modified":"2025-10-21T06:33:10","modified_gmt":"2025-10-21T06:33:10","slug":"monte-cristo","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/monte-cristo\/","title":{"rendered":"Monte Cristo"},"content":{"rendered":"\n<p><em>Makes 1 sandwich (serves 2 people)<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p><strong>Ciabatta Bread<\/strong><br>680g bread flour<br>500ml water<br>12g instant yeast<br>22ml olive oil<br>15g salt<\/p>\n\n\n\n<p><strong>Sandwich<\/strong><br>1lb black forest ham<br>4 slices aged swiss cheese<br>2 &#8211; 4oz strawberry or raspberry preserve<br>1 egg<br>t.t. powdered sugar<\/p>\n\n\n\n<br>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p><strong>Ciabatta Bread<\/strong><\/p>\n\n\n\n<p>Combine 450g of bread flour, water, yeast, and olive oil and mix until smooth.<\/p>\n\n\n\n<p>Cover and proof in high moisture for 30 minutes.<\/p>\n\n\n\n<p>Add remaining 230g flour and salt and knead gently for 5 min.<\/p>\n\n\n\n<p>Cover and ferment in high moisture for another 30 min.<\/p>\n\n\n\n<p>Gently turn onto a work surface and form into desired shape.<\/p>\n\n\n\n<p>Bake at 425F for 20 min or until 190F internal temp.<\/p>\n\n\n\n<br>\n\n\n\n<p><strong>Sandwich<\/strong><\/p>\n\n\n\n<p>Meanwhile preheat an oiled pan and cook ham to desired crispiness and set aside.<\/p>\n\n\n\n<p>Once the bread is done, cool for 5 min and dip the bottom in a beaten egg and pan fry.<\/p>\n\n\n\n<p>Once finished, assemble the sandwich, cut in half, and return it to the pan. Add a bit of water and steam the sandwich on medium to melt the cheese.<\/p>\n\n\n\n<p>Plate and garnish with powdered sugar; serve with preserve.<\/p>\n\n\n\n<p>Enjoy!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/08\/mc-1024x576.jpg\" alt=\"\" class=\"wp-image-1276\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/08\/mc-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/08\/mc-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/08\/mc-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/08\/mc-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/08\/mc-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<br><br>\n","protected":false},"excerpt":{"rendered":"<p>Makes 1 sandwich (serves 2 people) Ingredients Ciabatta Bread680g bread flour500ml water12g instant yeast22ml olive oil15g salt Sandwich1lb black forest ham4 slices aged swiss cheese2 &#8211; 4oz strawberry or raspberry preserve1 eggt.t. powdered sugar Procedure Ciabatta Bread Combine 450g of bread flour, water, yeast, and olive oil and mix until [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1276,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[27,38,19,69,11,58],"class_list":["post-1275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","tag-bread","tag-cheese","tag-pork","tag-sandwich","tag-savory","tag-sweet"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=1275"}],"version-history":[{"count":6,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1275\/revisions"}],"predecessor-version":[{"id":1878,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1275\/revisions\/1878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/1276"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=1275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=1275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=1275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}