Best Disneylands Blue Bayou Monte Cristo Sandwich Recipes
DISNEYLAND'S BLUE BAYOU MONTE CRISTO SANDWICH
THE original. I've also posted a vegetarian version. I have had the privilege of eating this sandwich on several occasions at Blue Bayou, possibly one of the most romantic restaurants ever (fascinated by the fake fireflies!) Directions should warn not to ride Alice in Wonderland's Tea Cups' after eating this. Courtesy of Mouseplanet.com. Not diet friendly.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- 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 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.
Nutrition Facts : Calories 921.8, Fat 16.6, SaturatedFat 7.7, Cholesterol 93.8, Sodium 1613.7, Carbohydrate 173.2, Fiber 5.1, Sugar 98.7, Protein 26.6
BLUE BAYOU MONTE CRISTO SANDWICH
From the Disney website: 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.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1889.3, Fat 170, SaturatedFat 13.8, Cholesterol 87.3, Sodium 587.7, Carbohydrate 80.3, Fiber 3.3, Sugar 1.6, Protein 14.8
DISNEYLAND'S BLUE BAYOU MONTE CRISTO SANDWICH II (VEGETARIAN)
Same as recipe #140973 but a vegetarian version, NOT a low fat, low carb, low cholesterol, low sodium or low calorie version but vegetarian nevertheless.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches
Number Of Ingredients 19
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.
Nutrition Facts : Calories 828.9, Fat 11.3, SaturatedFat 6, Cholesterol 66.3, Sodium 910.6, Carbohydrate 172.6, Fiber 5.1, Sugar 98.7, Protein 16
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