Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich


    Jelly Sauce:
  • 1 jar (12 oz.) red currant jelly
  • 1 Tbsp. water
  • 1 Tbsp. half-and-half
    Fruit Compote:
  • 1 jar (12 oz.) red currant jelly
  • 1 can (15 oz.) canned peaches
  • 8 slices white bread
  • 4 slices (4 oz.) roasted cooked turkey
  • 4 slices (4 oz.) Swiss cheese
  • 4 slices (4 oz.) smoked ham
  • 2 large eggs
  • ¼ cup half-and-half
  • 2 Tbsp. butter
  • Confectioners’ sugar, for dusting


For Jelly Sauce: Combine jelly, water, and half-and-half in blender and mix until smooth. Makes about ¾ cups.

For Fruit Compote: Drain canned fruit. Combine jelly and peaches. Chill well. Yield is about 2 cups.

For Sandwiches: Make 4 sandwiches, placing the cheese between the ham and turkey.

For Batter: Whisk together the eggs and half-and-half in a shallow dish. Melt butter on the griddle over medium-low heat.

Coat each sandwich with egg mixture; place on the griddle and cook, turning once.

Cook until deeply golden, about 7 minutes.

Cut sandwiches into fourths. Dust with confectioners’ sugar. Serve currant jelly sauce (for dipping) and fruit compote.


Equipment needed: measuring cups and spoons, blender, bowls, whisk, griddle, pancake turner, hand strainer

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