Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

I'm working on a Monte Christo sandwich recipe. That's ham and Swiss (and optional turkey) with the bread crust removed, quartered, speared with a toothpick then dipped in batter a deep fried. Delicious but too greasy on the first attempt, I need a crispier batter which will brown faster and seal the grease out of the sandwich. Once fried the sandwich is dusted with confectioners sugar and dipped in Blackberry(or other) Jam.

I love Montecristo sandwiches(sans powdered sugar)! Disneyland's Blue Bayou Restaurant and the Orleans cafe there both have very good ones. What do you use for your batter?

Here is one I've used:


Original recipe makes 16 mini sandwiches Change Servings

1 quart oil for frying, or as needed

2/3 cup water

1 egg

2/3 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon ground black pepper

8 slices white bread

4 slices Swiss cheese

4 slices turkey

4 slices ham

1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

I would also place the sandwiches on a paper towel, before transferring them to a plate.

That's exactly the recipe I used.

The batter cooked too slowly and hence absorbed too much oil.

The sandwich was good, but I'm not satisfied with just "good".
I might try 50% rice flour or tapioca flour in the batter to see if I can make it crispier.

Maybe my fryer has problems and isn't getting hot enough or re-heating fast enough after food is put into it.

Try adding a little beer(replacing some of the liquid), and get a thermometer to check the oil temperature. That might help, along with a change in the kind of flour that you use.

I'd be hard put to waste a beer for something as frivolous as a frying batter. Maybe some seltzer water... ^%^

Beer batter is great! But seltzer might work. I also make a beer/lime/cilantro/garlic/olive oil marinade for chicken-it is wonderful! And if you want some heat, add a jalapeno(diced) or two.

I checked some battered fish recipes and oddly enough they use seltzer water. But this was the first time I did this so I didn't expect truly stellar results. I've been drinking hard cider lately rather than beer but I always have fizzy water on hand. I'll keep working on this and maybe replace my fryer soon.
It's a cheap GE and I work a fryer pretty hard. Maybe I'll start saving up for a little Waring commercial fryer, I deserve it.
^L^

Oh, you do!

got home and though the cupboard was a bit bare, but after a bit of thought had roasted onions, bacon slivers and tater cubes on a little dressed salad, poached egg on top.

sweet jeebus was it good.

That sounds mighty good, Schlack! Simple and efficient.
We went into O-ville this afternoon to stock up on metaphysical items and it turns out the magic store is right next door to a nice little Vietnamese place. I had pho with beef balls, bible tripe, tendon and well done flank.
With a Durian Fruit milkshake.
Life just don't get no better than that!

Maybe it would be better if I had one of These.

If they keep that price on it I'll grab one in a month or so.