Disneyland's Blue Bayou Monte Cristo Sandwich

Ingredients

CURRANT JELLY SAUCE

• 12 ounces red currant jelly
• 1 tablespoon water
• 1 tablespoon half-and-half

FRUIT COMPOTE

• 1 (12 ounce) jar red currant jelly
• 1 (15 ounce) can peaches (or your choice of canned fruit. I like peaches)

BATTER

• 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

SANDWICHES

• 8 slices white bread
• 4 slices roasted cooked turkey (1 ounce each sandwich)
• 4 slices tillamook swiss cheese (1 ounce each sandwich)
• 4 slices smoked ham (1 ounce each sandwich)
• vegetable oil, for frying

GARNISH

• confectioners' sugar, for dusting
• fruit, compote
• currant jelly, sauce

Directions

1. 1

   CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

2. 2

   FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.

3. 3

   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.

4. 4

   SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.

5. 5

   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.

6. 6

   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.