Making Disneyland’s Monte Cristo Sandwich at Home

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Making Disneyland's Monte Cristo Sandwich at Home 1

We made another Disney recipe at home! This time we made the Monte Cristo sandwich from Disneyland. You can find this tasty sandwich at Cafe Orleans and Blue Bayou in Disneyland park.

This sandwich is fairly easy to make and super easy to eat!

Making Disneyland's Monte Cristo Sandwich at Home 2

First things first. We gathered all of our ingredients:

Batter

  • 1 1/2 cups Flour
  • 1/4 tsp Salt
  • 1 tbsp Baking Powder
  • 1 1/3 cups Water
  • 1 Egg

Sandwich

  • Sliced Turkey
  • Sliced Ham
  • Swiss Cheese
  • Egg Bread

For Frying

  • 3 cups Canola Oil

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Next, we follow the instructions carefully!

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 the 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. TIP: Use toothpicks to keep the sandwich pieces together.

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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 each sandwich piece into the batter, allowing excess to drain, and very carefully place into the oil. 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 sandwiches. I found that my batter was enough for 3 sandwiches.

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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 or raspberry preserves on the side.

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If you’ve ever had a Monte Cristo from Disneyland, this recipe is basically the same as the ones from the park! They were so tasty and it was difficult to not overindulge.

Recipe from d23. (I used the recipe from the image at the top of the site)

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