Blue Bayou Monte Cristo Sandwich
Source: Disneyland's Blue Bayou Restaurant.
Currant Jelly Sauce 2/3 cup currant jelly
1 Tbs. water
1 Tbs. half and half
Combine jelly, water and half and half in blender and mix until smooth. Makes
about 3/4 cup.
Combine your favorite fresh and canned fruits and chill well. Plan about 1/2 cup
2/3 cup water
1 small egg
1/2 Tsp. salt
1/8 Tsp. white pepper
1/8 yellow food coloring
2/3 cup all-purpose flour
1 3/4 tea. baking powder
Place water, egg, salt, pepper and food coloring 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. Makes enough for 4 sandwiches.
8 slices white bread
4 slices turkey (1 oz. each)
4 slices Swiss cheese
4 slices sliced ham
Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and
put a toothpick through each quarter.
Soybean or vegetable oil for frying
Currant jelly sauce
Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover
all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove
from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar.
Serve with fruit compote and currant jelly sauce.
Note: Might be a good idea to double up on the batter recipe as it does not seem
to make enough to cover all the sandwiches.