Blue Bayou's Monte Cristo.


 

timothy

TVWBB Olympian
I had it once and I loved it. Saw this this today and wanted to share.


Tim
 

Joan

TVWBB Honor Circle
Timothy, thanks, copied it and putting in the "Make Soon" red folder. Thanks again for sharing. Wish more people would do that.
 

Joan

TVWBB Honor Circle
Timothy, just wanted to let you know that this is on the menu for tomorrow. Sorry it has taken us so long to get around to making it.
 

Chris Allingham

Administrator
Staff member
Ingredients
1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Preparation
Whisk egg and water in mixing bowl. Add flour, salt, baking powder, whisking 2 - 3 minutes until smooth. Place 2 slices ham, turkey, and cheese on bread, top with another slice of bread, and cut diagonally into two halves.

Use 10" skillet. Heat oil to 375*F. Dip sandwich half in batter, let excess drain, place into hot oil. Repeat with second sandwich half. Fry 3 minutes per side until golden brown and delicious. Move to paper towel lined rimmed baking sheet in warm oven to hold for serving. Allow oil to recover to 375*F and repeat with remaining sandwiches.

Sprinkle with powdered sugar, serve with preserves or jelly on the side.
 

Joan

TVWBB Honor Circle
OK all, let's try this one more time. It's not the card, just the recipe (with a TITLE) lol

In the fall 2009 issue of Disney twenty-three, Disney Archivists Becky Cline paid a friendly visit to 31 Royal Street in New Orleans Square at Disneyland to take a break from the hustle and bustle of the park and to sit in the comforting long shadows of the Blue Bayou, one of Disneyland’s signature restaurants. No matter what time of day, for 40 years, shimmering moonbeams have danced across its serene waters while those enjoying this idyllic scene see the mysterious glow of the Delta fireflies in the distance and dine on an array of mouthwatering Cajun/Creole dishes. Of all the delectable offerings served at the restaurant during the last four decades, the most popular item by far is the Blue Bayou Monte Cristo Sandwich. It was available on the original 1967 menu (accompanied by a fresh fruit compote topped with toasted coconut) and is still available at lunch service today. The sandwich has been so popular over the years, with upwards of 200 of them served a day, that a card was printed up for guests who requested the recipe.

Blue Bayou Monte Cristo Sandwich
Ingredients
1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Preparation
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.
 

 

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