Disneyland's Blue Bayou Monte Cristo Sandwich

Total Time
Prep 30 mins
Cook 10 mins

THE original. I've also posted a vegetarian version. I have had the privilege of eating this sandwich on several occasions at Blue Bayou, possibly one of the most romantic restaurants ever (fascinated by the fake fireflies!) Directions should warn not to ride Alice in Wonderland's Tea Cups' after eating this. Courtesy of Mouseplanet.com. Not diet friendly.

Ingredients Nutrition


  1. CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
  2. FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
  3. 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.
  4. SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
  5. 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.
  6. 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.


Most Helpful

Made it for the family, substituting strawberry jam for the red currant jelly for cost's sake. Not the same, but not bad in my opinion, and the rest of the family enjoyed it.

tmetcalfe November 07, 2010

This sandwich is sooo good, just as it is at Disneyland. The only thing is that I had to double the batter recipe to make 4 sandwiches.

bianca95035_83651 March 19, 2012

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.

lisazane November 27, 2011

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