Breakfast & Brunch
Marco Polo Sandwich
Like many food items the Marco Polo Sandwich is another of those not quite exact recipes that has been translated into various incarnations. Many years ago we began a brunch menu in a restaurant I was working at and we served one with three slices of bread with mayo, turkey and jack cheese a slice of bread then a thin slice of fresh pineapple, cut on a bias the two halves were dunked into a waffle batter and deep fried and served with red currant jelly. It was a big favorite. I have seen various other versions from very simple to quite involved. My version is a little easier to make and just as tasty
Directions
- Preheat a frying pan on medium heat and add a Tbs of butter just before cooking.
- Use enough eggs to make a soaking batter for as many sandwiches as you are making.
- For each 2 - 4 eggs add 1/4 tsp vanilla and salt and pepper to season the batter.
- Take the bread slices and spread jam on the inside of one slice and mayonnaise on the inside of the other.
- Place the cheddar slice on top of both pieces of bread then layer the turkey and pineapple.
- Combine both halves to form a sandwich.
- Place in the egg batter to allow the bread to soak in the egg batter on each side.
- Place into the frying pan, cover the pan and cook until lightly browned on both sides and the cheese is melted.
- Try serving with maple syrup or dusting the halves with powdered sugar for an elegant presentation.
- Spread softened cream cheese on both pieces of bread before the jelly for a truly decadent sandwich.