Saturday, August 21, 2010

WE LOVE DISNEYLAND FOOD...

...and try to have it at home. 

MONTE CRISTO SANDWICHES - Although of french origin, we know and love them from Disneyland's Blue Bayou Restaurant (the restaurant in the Pirates of the Caribbean ride) and Cafe Orleans (indoor and outside dining in New Orleans square, right across from Blue Bayou).

I make these a few times a year, but not always the way they are made at Disneyland.  This recipe came from the annual passholder magazine, "DISNEY MAGAZINE", Winter 2003-04.  (Luckily no nutritional info. is included.)

MONTE CRISTO SANDWICH  (Be sure to read how I have adapted this below the recipe)
from DISNEY MAGAZINE
Makes 4 sandwiches

Batter:
1 egg
1 1/4 cups + 2 table. water
1 1/4 cup flour
1/4 tea. salt
1 tea. baking powder
Whisk egg and water.  Stir in flour, salt and baking powder.  Put in a shallow pie pan type dish and set aside while assembling sandwiches.

Sandwiches:
8 slices egg bread - about 1/2 in. slices (I also use french bread or cheap white bread)
thin sliced ham
thin sliced turkey
sliced Swiss cheese
Assemble sandwiches with cheese and meats.  (I put cheese on each bread side so it will melt together.) 
In a large skillet heat vegetable (canola) oil until a drop of water flicked in sputters (365*-375*).  Dip sandwich into batter, either covering sandwich or turning it over.  (Allow excess batter to drain.) 
CAREFULLY (very) place sandwich in oil.  When lightly browned, carefully turn over (if not fully immersed in the oil).
Drain on a paper towel as you cook the remaining 3 sandwiches.

To serve, cut sandwich diagonally and put on the plate.  Sprinkle with powdered sugar.  Serve with blackberry preserves or currant preserves or three berry jam or ...

I noted a few of the changes that I use in the recipe, but here are a few more.
Instead of the about batter I sometimes use 1 1/2 cups water with 1 1/2 cups Bisquick.

BUT, MOST THE TIME I make an egg heavy French toast batter with a couple table. of Bisquick.  I dip and flip the sandwich and then cook in a buttered pan, like you do french toast.  It is still so good, but much lower in fat and no fry mess.



As a side note, although there are some same day reservations, we always make reservations about 2-4 weeks before we are there.  (Unless we get a spur of the moment trip :)  We like to make reservations for lunch (cheaper) at 11:30.  That is when Blue Bayou opens so you do not usually need to wait long to be seated.
Reservations for Disney Park restaurants can be made by calling 714- 781-3463.

1 comment:

melissa t said...

Wish I had season passes to Disneyland. This recipe sounds great, I will try it soon!

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