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Blue Bayou Monte Cristo Sandwich



MONTE CRISTO SANDWICH
Blue Bayou Copycat Recipe

Makes 4 Sandwiches

Currant Jelly Sauce:
12 ounces red currant jelly
1 tablespoon water
1 tablespoon half and half

Fruit Compote:
1 (12-oz.) jar red currant jelly
1 (15-oz.) can peaches

Batter:
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

Sandwich:
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

Garnish:
confectioners' sugar, for dusting
fruit, compote
currant jelly, sauce

To make Jelly Sauce: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

To make 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 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.





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