DISNEYLAND'S BLUE BAYOU MONTE CRISTO SANDWICH II (VEGETARIAN)

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Disneyland's Blue Bayou Monte Cristo Sandwich II (Vegetarian) image

Same as Disneyland's Blue Bayou Monte Cristo Sandwich but a vegetarian version, NOT a low fat, low carb, low cholesterol, low sodium or low calorie version but vegetarian nevertheless.

Provided by @MakeItYours

Number Of Ingredients 19

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 (or your choice of canned fruit. I like 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 roasted vegetarian turkey pieces or 4 cooked vegetarian chicken pieces, cut in half to 1/4-inch thickness
4 slices tillamook swiss cheese (1 ounce each sandwich)
8 slices tempeh bacon, cooked (or your favorite veggie bacon, such as Morningstar Farms, etc.)
vegetable oil, for frying
confectioners' sugar, for dusting
fruit, compote
currant jelly, sauce

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.

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