Monte Cristo Skillet

This delicious recipe is at the bottom of the post. Hope you get to try it soon!

Be sure and share your special Cast Iron memories in the comments below!

(more details at bottom of post)

Today I’m thrilled to bring you a guest post from the good folks at Martha White, along with a fun announcement! The National Cornbread Festival is coming up! The cornbread festival is held each year in the neat little town of South Pittsburg, Tennessee, and this year Martha White has asked me to be a judge. So I get to participate in the festival AND taste all of the yummy entries, to boot! The festival is a weekend long family event with all sorts of fun activities taking place, including tours of the Lodge Cast Iron Factory. Click the Cornbread Festival logo at the bottom of this post to visit the official homepage and learn more.

I’m really looking forward to meeting more of the Southern Plate Family! We have a page over on Facebook where folks can RSVP that they are coming so if you plan on coming out for the fun this year so click here to head on over there and let me know so I can look forward to seeing your face and keep you posted on times and location of the Southern Plate Family meet and greet.

I’m also hoping some of you will enter the competition. Wouldn’t it be wonderful if a member of the Southern Plate family won it? I happen to know that y’all are a group of extremely talented cooks – who cook for the love of family and friends – and I can’t imagine a dish tasting better than one made by one of you. For the official rules of the competition, click here. To go ahead and enter, click here.

This Monte Cristo Skillet was the Grand Prize Winner of the 2006 National Cornbread Festival. It caught my eye because I recently had my very first Monte Cristo Sandwich and absolutely loved it. Southern Living sent me to Charleston to do some presentations for the Taste of Charleston Festival. Have you ever been to Charleston? Oh my goodness gracious, is that a beautiful town! With every sight and sound I became more determined to bring my family back there someday so I could experience it with them (It is hard to enjoy a trip without the folks you want to share it with beside you).

As I’ve started traveling from time to time I’ve taken a queue from my adventurous counterparts at SL and started making it a point to try something new in each place if possible. In Charleston, I had my first Monte Cristo Sandwich and it was right up my alley. I ate it in the cafe of a beautiful hotel right downtown. The flavors were a unique combination for me: Ham, cheese, battered and toasted bread drizzled with a sweet fruit preserves and sprinkled with confectioner’s sugar. It was part lunch, part breakfast, part sandwich, part dessert, and all the way good!

So when Martha White offered to guest post I got to nosing around for what recipe I thought would appeal the most to everyone and as soon as this skillet came before my eyes, my heart just settled on it.

This recipe is quick to throw together and feeds six people. I like strawberry preserves with mine but feel free to use whichever you like best. I also omit the turkey and use additional ham in it’s place. Lunchmeat ham works just fine!


Love Your Cast Iron?

Be sure and pick up this month’s special Cast Iron issue of Taste Of The South. It is filled to the BRIM with delicious recipes for your cast iron skillet, gorgeous food photography,

and those sweet people even put my name on the cover!

I don’t know who is more tickled, me or my mother!

In this issue of Taste of the South, Paula Deen, Myself, Lucy Buffett,

and many others share some of their special Cast Iron cookware memories.

These skillets, pots, and pans aren’t just cookware for us, they’re part of our heritage.

I’d love to hear if you have any heirloom cast iron memories in the comments below!

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  1. When we married,fifty years ago this Nov.,I was given several well-seasoned cast iron pans.At the time,I thought they were ugly,would replace them as soon as we could.I still have them ,my favorite ones to use.

  2. I have many memories of mom when I pull out her cast Iron skillets. Mom has been gone since 2002. I learned to “fry taters” in her big skillet and bake a small mess of corn bread in her little iron skillet and drooled over her pineapple upside down cakes which also won many a cake walks. Thing is her iron skillet was her mom’s and previously her mamie’s. I hope they last a while longer. The love and good cooking she put into her food was well known by her church folk and even her doctors got a cake on thier birthdays. I miss her so much sometimes. But… I have her memories and her iron skillets. Any of the cooking and bakin’ skills I have now is because of mom and those first lessons cooking in her iron skillet.

  3. Just found you! You’re ” shut your mouth” good! I am just sorry for myself to have located your blog so late in the night… But, I’ll wake up with a smile and a rumble in my tummy!

  4. I wish I could use a real cast iron skillet – I have one that is coated on the outside purchased that way due to having a glass cooktop stove – I have been warned never to use a regular cast iron skillet on the top as it damages it.

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