Monte Crisco Sandwich (Blue Bayou, Disneyland)

By ArmySister

Ingredients

• Currant Jelly Sauce:
• 12 ounces red currant jelly (another version calls for 2/3 cup)
• 1 tablespoon water
• 1 tablespoon half-and-half
• Fruit Compote:
• 1 (12 ounce) jar of red currant jelly
• 1 (15 ounce) canned peaches. (or choose your favorite canned fruit).
• Batter:
• 2/3 cup water
• 1 small egg
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2/3 cup all-purpose flour
• 1 3/4 tsp. baking powder
• Sandwiches:
• 8 slices white bread
• 4 slices roasted cooked turkey ( 1 ounce per sandwich)
• 4 slices Tillamook Swiss cheese ( 1 ounce per sandwich)
• 4 slices smoked ham (Pullman)
• vegetable oil, for frying

Details

Servings 4

Preparation

Step 1

Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

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 soybean or vegetable 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.