Disneyland's Blue Bayou Monte Cristo Sandwich
photo by jadedjenny
- Ready In:
- 40mins
- Ingredients:
- 19
- Yields:
-
4 sandwiches
ingredients
-
CURRANT JELLY SAUCE
- 12 ounces red currant jelly
- 1 tablespoon water
- 1 tablespoon half-and-half
-
FRUIT COMPOTE
- 1 (12 ounce) jar red currant jelly
- 1 (15 ounce) can peaches (or your choice of canned fruit. I like peaches)
-
BATTER
- 2⁄3 cup water
- 1 small egg
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2⁄3 cup all-purpose flour
- 1 3⁄4 teaspoons baking powder
-
SANDWICHES
- 8 slices white bread
- 4 slices roasted cooked turkey (1 ounce each sandwich)
- 4 slices tillamook swiss cheese (1 ounce each sandwich)
- 4 slices smoked ham (1 ounce each sandwich)
- vegetable oil, for frying
-
GARNISH
- confectioners' sugar, for dusting
- fruit, compote
- currant jelly, sauce
directions
- CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
- FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
- BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
- SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
- Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
- Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.
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Reviews
-
My first time making Monte Cristo Sandwiches. Batter came out perfect, I put bowl in freezer with a couple of ice cubes while I prepped the rest of the ingredients. Be sure to remove ice cubes and stir with a wisk. I also substituted the Swiss cheese for Smoked Gouda (yum), just make sure it's sliced thinly. For the compote I did two, one using cranberry relish and one using boysenberry jam and aged balsamic vinegar (my preference). I will use this recipe forever.
Tweaks
-
My first time making Monte Cristo Sandwiches. Batter came out perfect, I put bowl in freezer with a couple of ice cubes while I prepped the rest of the ingredients. Be sure to remove ice cubes and stir with a wisk. I also substituted the Swiss cheese for Smoked Gouda (yum), just make sure it's sliced thinly. For the compote I did two, one using cranberry relish and one using boysenberry jam and aged balsamic vinegar (my preference). I will use this recipe forever.
RECIPE SUBMITTED BY
COOKGIRl
United States