New This Month

Ratatouille Monte Cristo

Try our vegetarian rendition of this classic grilled sandwich.

  • Yield: Makes 8 sandwiches

Source: Martha Stewart Living, February 1997


  • 8 tablespoons olive oil
  • 1 clove garlic, minced to a paste
  • 1 small onion, cut into 1/2-inch dice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme, plus more to taste
  • 1/2 teaspoon dried oregano, plus more to taste
  • 1 red bell pepper, cut into 1/2-inch dice
  • 1/2 small eggplant, cut into 1/2-inch dice
  • 1 small yellow or green squash, cut into 1/2-inch dice
  • 4 ripe plum tomatoes, cut into 1/2-inch dice
  • 1/4 cup dry white wine
  • 1 teaspoon salt, plus more to taste
  • 3/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup loosely packed fresh parsley leaves, roughly chopped, plus 8 long sprigs, optional
  • 4 large eggs
  • 2 cups milk
  • 2 cups grated Gruyere cheese
  • 16 one-inch-thick slices white bread


  1. Heat 1 tablespoon oil in skillet over medium heat. Add garlic and onion; cook until translucent, 2 to 3 minutes. Add red pepper, thyme, and oregano. Add bell pepper; saute until soft, about 5 minutes. Transfer to bowl.

  2. Add 3 tablespoons oil to skillet. Add egg-plant and squash; saute until soft, 5 to 7 minutes. Add tomatoes and wine, and raise heat to medium high; cook, stirring, until liquid simmers away, 8 to 10 minutes. Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and chopped parsley. Toss with onions and peppers. Adjust seasoning with salt, pepper, and dried herbs.

  3. Heat oven to 350 degrees. Whisk eggs and milk in shallow bowl; add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle half the cheese and spread ratatouille over eight slices of bread. Cover filling with remaining cheese; close sandwiches with remaining bread.

  4. Heat 1 tablespoon oil in large skillet over medium-high heat. Coat two sandwiches, one at time, with egg batter. Place sprig of parsley on bread; saute, parsley side down, in skillet, until golden and puffy, and cheese is just starting to melt, 2 to 3 minutes. Turn; cook until golden and melted, 2 to 3 minutes. Place in oven 5 to 7 minutes so batter is cooked through and filling is hot. Repeat process. Keep sandwiches warm in oven.


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