There are few dishes more popular amongst Disneyland fans than the Monte Cristo Sandwich. This delicious sandwich has been on the menu at the Blue Bayou restaurant for 40 years! While it might be very difficult to recreate the beautiful ambiance of the Blue Bayou at home. However, you can create a memory at home by recreating the Monte Cristo Sandwich. For years guests have asked for this recipe and have been handed a card with the recipe on it. Now, thanks to D23, you can also read it online!
Disneyland’s Blue Bayou Monte Cristo Recipe Card
Here is the recipe for the Monte Cristo Sandwich from Disneyland’s Blue Bayou restaurant:
Geek Eats Disney Recipes: Monte Cristo Sandwich – Disneyland’s Blue Bayou
- 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
- 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.
Have you tried this recipe? How did it turn out?