Food Friday and a sinfully delicious Monte Cristo sandwich!

Image by andy castro via Flickr

The cold weather brings on dreams of summer, where I long for sparkling water, sandy beaches, and my favorite place on earth (next to my Momma's house).  This cold chill made me whip together my all time favorite, and the hell with what the doctor says about my cholesterol.

There's many of you out there that know I'm a big Disney fan. Whenever possible, I make it a point to spend an extended vacation at Disneyland, savoring the warmth of the California sun.  While there, the family and I  dash on over to the enchanting . The cost for meals is astronomical, but the atmosphere is worth every moment and penny! The Blue Bayou is a moonlit restaurant with fireflies lighting the faux night sky and the elegant sounds of the Deep South filling my ears. My favorite meal in that delightful little place is their signature Monte Cristo sandwich.

How does one describe a Monte Cristo?

To put it simply, imagine French toast stuffed with cheese and meat, and topped with snowy powdered sugar. There's a wonderful currant jelly sauce to dip each decadent wedge into, sending the diner further spiraling into a world that is indescribable.

Don't be watching your calories if you plan to eat this, and there's enough cholesterol in the entire thing to send your heart into a tizzy. Never mind, the sandwich is definitely worth it, especially if you crave an item so decadent it's renowned the world over!

INGREDIENTS:

4 slices of white bread

2 slices of deli turkey

2 slices of Swiss cheese

2 slices of deli ham

Vegetable oil for frying

Batter:

1 egg

¼ cup water or milk

Pinch of salt

½-cup all-purpose flour

¾ tsp. baking powder

Currant Jelly Sauce

6 oz. red currant jelly

½-tablespoon water

Garnish

Powdered sugar for dusting

Currant Jelly sauce

Directions

Make 2 sandwiches, placing cheese between ham and turkey. Cut into fourths and place a toothpick in each quarter.

Mix water, egg, and salt in a bowl and mix well. Add flour and baking powder and mix until batter is smooth. Chill.

Jelly sauce: Mix jelly and water well. Chill.

Heat approximately ¼ inch of oil in a skillet. Dip sandwiches in batter. Deep fry until golden brown, turning as needed, until sandwiches are crispy and brown.

Remove from oil. Drain on paper towel to remove excess oil. Remove toothpicks. Dust with powdered sugar and serve with currant jelly.

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