Blue Bayou Monte Cristo Sandwich Recipe 445 Food

BLUE BAYOU MONTE CRISTO SANDWICH RECIPE - (4.4/5)

Steps:

• Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches. Cook one at a time, and allow the oil to reach the desired temperature between each. Sprinkle with confectioner's sugar and serve with blackberry preserves on the side.

BLUE BAYOU MONTE CRISTO SANDWICH

Steps:

• Line a cookie sheet with paper towels; set aside.
• Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl.
• On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.
• Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
• Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches.
• Cook one at a time, and allow the oil to reach the desired temperature between each.
• Sprinkle with confectioner's sugar and serve with blackberry preserves on the side.

MONTE CRISTO SANDWICH

Steps:

• For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken.
• Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired.
• Place on top of turkey or ham slice and top with 2 thin slices of cheese.
• Butter third slice for top; press sandwich lightly and trim crusts.
• Cut into halves diagonally and secure with toothpicks.
• Beat eggs with milk and salt.
• Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine.
• Brown on all sides, adding more butter when necessary.
• Dust lightly with powdered sugar & remove toothpicks before serving.

DISNEYLAND'S BLUE BAYOU MONTE CRISTO SANDWICH II (VEGETARIAN)

Steps:

• NOTE: I used Morningstar Farms "chik patties", but Tofurkey deli mock turkey slices would work, too as would mock ham deli slices for the bacon.
• 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 veggie bacon and mock chicken cutlet. Cut into fourths and put a toothpick through each quarter.
• Heat about 6 inches 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-inch 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.