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Nutrition Facts
Serving Size 1 sandwiches 439g Recipe makes 4 sandwiches) The following items or measurements are not included below: vegetarian turkey pieces tempeh bacon
Calories 828
Calories from Fat 101		(12%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 6.0g	29%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 910mg		37%
Potassium 405mg		11%
Total Carbohydrate 172.6g		57%
	Dietary Fiber 5.1g	20%
	Sugars 98.7g
Protein 16.0g		32%
Vitamin A 645mcg		12%
Vitamin B6 0.2mg		7%
Vitamin B12 1.1mcg		17%
Vitamin C 8mg		14%
Vitamin E 1mcg		3%
Calcium 476mg		47%
Iron 3mg		17%
how is this calculated?

Disneyland's Blue Bayou Monte Cristo Sandwich II (Vegetarian) Recipe #141044

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.

by Cookgirl

35 min |

4 sandwiches

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 roasted vegetarian turkey pieces or 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

GARNISH

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

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.