Disneyland’s Blue Bayou Monte Cristo Sandwich II (Vegetarian)

The first time I saw a Monte Cristo sandwich, it was love at first sight. Golden-brown and dusted with confectioners’ sugar, it seemed impossibly elegant. I remember the tangy-sweet currant jelly glistening alongside, and the aroma – a symphony of sweet fried dough, savory fillings, and just a hint of salty cheese. I’ve been chasing that perfectly balanced sweet-and-savory experience ever since, and now, I’m thrilled to share a vegetarian version that captures the magic of Disneyland’s iconic Blue Bayou treat.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Servings: 4 sandwiches
• Yield: 4 sandwiches
• Dietary Type: Vegetarian

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)

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 4 cooked vegetarian chicken pieces, cut in half to 1/4-inch thickness (Tofurkey deli slices or Morningstar Farms “chik patties” work great)
• 4 slices Tillamook Swiss cheese (1 ounce each sandwich)
• 8 slices tempeh bacon, cooked (or your favorite veggie bacon, such as Morningstar Farms)
• Vegetable oil, for frying

GARNISH

• Confectioners’ sugar, for dusting
• Fruit compote
• Currant jelly sauce

Equipment Needed

• Blender
• Mixing bowl
• Electric mixer
• Fryer or large frying pan
• Paper towels
• Toothpicks

Instructions

1. Prepare the Currant Jelly Sauce: In a blender, combine the red currant jelly, water, and half-and-half. Blend until completely smooth. Set aside. This sauce can be made a day ahead and stored in the refrigerator.

2. Make the Fruit Compote: Combine your favorite fresh and canned fruits in a bowl. For this recipe, we’re using canned peaches alongside the red currant jelly. Chill well until ready to serve. Feel free to experiment with different fruits like berries, grapes, or even mandarin oranges to customize the compote to your liking.

3. Create the Batter: In a mixing bowl, add the water, egg, salt, and white pepper. Using an electric mixer on low speed, mix well until combined. Gradually add the all-purpose flour and baking powder. Continue mixing until the batter is smooth. It’s important to avoid over-mixing the batter, as this can result in a tougher fried sandwich. Chill the batter while you prepare the sandwiches. Chilling helps the batter adhere better to the bread during frying.

4. Assemble the Sandwiches: For each sandwich, layer the fillings between two slices of white bread. Start with two slices of tempeh bacon, followed by a slice of Tillamook Swiss cheese, and then the vegetarian turkey or chicken pieces. Top with another slice of tempeh bacon and the other slice of bread. This arrangement ensures the cheese melts evenly and helps hold the sandwich together.

5. Cut and Secure the Sandwiches: Cut each sandwich into fourths. Insert a toothpick through each quarter to hold the layers together during frying. Make sure to insert the toothpicks straight so they are easy to remove later.

6. Heat the Oil: In a fryer, heat about 6 inches of vegetable oil to 340 degrees Fahrenheit. If you don’t have a fryer, you can use a large frying pan and fill it with approximately 1/4 inch of oil. Using a thermometer is crucial to maintaining the correct oil temperature, which is essential for achieving that perfect golden-brown color and crispy texture.

7. Dip and Fry the Sandwiches: Dip each sandwich quarter into the prepared batter, ensuring all surfaces are completely covered. Carefully place the battered sandwich quarters into the hot oil. Deep fry until golden brown, turning as needed for even cooking. If using a frying pan, fry the sandwiches on both sides until crispy and brown.

8. Drain and Garnish: Remove the fried sandwiches from the oil and place them on a paper towel-lined plate to drain excess oil. Carefully remove the toothpicks. Sprinkle the sandwiches generously with confectioners’ sugar.

9. Serve: Serve immediately with the fruit compote and currant jelly sauce on the side.

Expert Tips & Tricks

• Batter Consistency: The batter should be thick enough to coat the bread but not so thick that it’s gloppy. If it’s too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency.
• Preventing Soggy Sandwiches: Ensure the oil is hot enough before frying. Frying at a lower temperature will cause the sandwiches to absorb more oil, resulting in a soggy texture.
• Cheese Melting: For optimal cheese melting, you can briefly place the assembled sandwiches in a warm oven (around 200°F) before dipping and frying.
• Vegetarian Protein Options: Feel free to experiment with different vegetarian protein options. Sliced and pan-fried halloumi cheese would be delicious in place of the vegetarian turkey, or try using marinated and baked tofu for a different flavor profile.
• Make Ahead: The fruit compote and currant jelly sauce can be made up to 2 days ahead. Assemble the sandwiches a few hours in advance and keep them refrigerated until ready to fry.

Serving & Storage Suggestions

Serve the Monte Cristo sandwiches immediately after frying to enjoy their optimal crispness and flavor. The contrasting textures of the crispy fried bread, melted cheese, and savory fillings, combined with the sweetness of the confectioners’ sugar, fruit compote, and currant jelly sauce, make for an unforgettable culinary experience.

Leftovers are best stored in the refrigerator in an airtight container. They will keep for up to 2 days, although the fried bread will lose some of its crispness. To reheat, you can bake the sandwiches in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Microwaving is not recommended, as it can make the bread soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	829 kcal	N/A
Calories from Fat	101 g	12%
Total Fat	11.3 g	17%
Saturated Fat	6 g	29%
Cholesterol	66.3 mg	22%
Sodium	910.6 mg	37%
Total Carbohydrate	172.6 g	57%
Dietary Fiber	5.1 g	20%
Sugars	98.7 g	394%
Protein	16 g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Use gluten-free bread and a gluten-free flour blend for the batter.
• Vegan: Substitute the egg in the batter with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use a vegan Swiss cheese alternative and vegan bacon. Omit the half-and-half in the currant jelly sauce or substitute with a plant-based milk.
• Spicy Kick: Add a pinch of cayenne pepper to the batter for a subtle heat.
• Seasonal Fruit: Use seasonal fruits for the compote, such as strawberries in the spring, blueberries in the summer, or apples in the fall.

FAQs (Frequently Asked Questions)

Q: Can I use different types of vegetarian bacon?
A: Absolutely! Feel free to use your favorite vegetarian bacon, such as Morningstar Farms, Lightlife, or even homemade mushroom bacon.

Q: Can I bake these sandwiches instead of frying them?
A: While frying provides the most authentic texture, you can bake them. Brush the battered sandwiches with melted butter and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through. The bread won’t be as crispy as the fried version.

Q: What kind of cheese works best?
A: Swiss cheese is traditional, but Gruyere, Monterey Jack, or even a sharp cheddar can be used for a different flavor profile.

Q: How do I prevent the sandwiches from sticking to the pan when frying?
A: Ensure the oil is hot enough before adding the sandwiches and avoid overcrowding the pan. Working in batches will help maintain the oil temperature and prevent sticking.

Q: Can I freeze these sandwiches?
A: While not ideal, you can freeze the assembled, unfried sandwiches. Wrap them tightly in plastic wrap and then in foil. Thaw completely before frying. Be aware that the texture may be slightly altered after freezing.

Final Thoughts

This vegetarian Monte Cristo sandwich is a delightful treat that perfectly balances sweet and savory flavors. Whether you’re a long-time fan of the Blue Bayou version or new to this iconic dish, I encourage you to try this recipe. It’s a fantastic way to recreate a bit of Disneyland magic at home. Feel free to adjust the fillings and garnishes to your personal preferences, and don’t hesitate to share your creations and feedback. Bon appétit!