Disneyland's Monte Cristo Sandwiches
Served at the Blue Bayou and Cafe Orleans inside Disneyland
My grandma C. introduced me to these sandwiches. Oh man... they are so good. When she found a restaurant in Phoenix that also made them, she would arrange to take me on occasion. I remember the day she called me (I was living in Utah at the time) to tell me that the restaurant was closing. She suggested we meet at Disneyland to share a sandwich. In high school I had a boyfriend that my grandparents actually quite liked (that is speaking ONLY to my taste in guys...) and one time I was staying at their house when he picked me up for a date. My grandpa slipped him a twenty-dollar bill and said... "if you are hoping for a good-night kiss... take her to The Chimney and order for her. Order the Monte Cristo Sandwich." How funny is that?
I've only attempted this recipe once... and I did not make the sauce or compote... instead I served it with Knotts Berry Farm Mixed Jelly!
note: there is nothing healthy or diet friendly about this recipe... NOTHING
Recipe from RecipeZaar. Click here.
CURRANT JELLY SAUCE
12 ounces red currant jelly
1 tablespoon water
1 tablespoon half-and-half
1 (12 ounce) jar red currant jelly
1 (15 ounce) can peaches
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
8 slices white bread
4 slices roasted cooked turkey (1 ounce each sandwich)
4 slices Swiss cheese (1 ounce each sandwich)
4 slices smoked ham (1 ounce each sandwich)
vegetable oil, for frying
confectioners' sugar, for dusting
fruit, compote, currant jelly sauce
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.