A Decadent Sandwich

Nancree said:

Has anyone tried baking these in a hot oven, instead of
deep-frying them? If so, please advise. I remember these
as a wonderful treat from my youth. Nancree
----------------------

I suppose you could pan-fry them - not sure how the batter
(consistency of pancake batter) would come out if baked -
maybe if the oven were *very* hot. Why not try it and tell
us what happens?

Jill

Quoted message said:

From: jmcquown ([email hidden]) Subject: A
Decadent Sandwich This is the only article in this thread
View: Original Format Newsgroups: rec.food.cooking Date:
2004-05-24 07:42:01 PST

Adapted from Nancy Silverton's Sandwich Book:

Monte Cristo

2 c. all-purpose flour 1 c. cornstarch 1 Tbs. baking
powder 1 Tbs. baking soda
1/4 tsp. cayenne pepper 1 tsp. salt
1/2 c. club soda 1-1/2 c. dark beer 6 slices white or whole-
wheat bread, each buttered on one side 6 ounces Gruyère
or Baby Swiss cheese, sliced into 18 1/16-inch-thick
slices 8 ounces smoked ham, sliced into 9 1/16-inch-
thick slices 8 ounces roast turkey, sliced into 9 1/16-inch-
thick slices 5 tablespoons strawberry jam, plus extra to
serve on the side Vegetable oil, for deep-frying
1/2 cup powdered sugar

To make the Batter: In a medium bowl, combine the flour,
cornstarch, baking powder, baking soda, cayenne, and
salt. Whisk in the club soda and beer. The mixture should
be the consistency of pancake batter. Refrigerate until
ready to use.

To assemble the Sandwiches: Set half of the slices
buttered side down, and cover with the cheese slices,
folding them over if they extend past the edges. Layer the
ham and turkey over the cheese, and spread the jam over
the turkey. Place the top slice of bread on, buttered side
up. Grill the sandwiches on both sides. Now these would be
good just like that, BUT

Pour the oil into a deep heavy-duty saucepan to fill it
halfway. Heat the oil to 350°F (175°C), measuring the
temperature on a deep-fat thermometer.

Cut the sandwiches on a diagonal into thirds, to make 9
triangular pieces.

Stir the batter. Dip each sandwich piece into the batter,
thoroughly coating it. Fry the pieces 2 or 3 at a time,
being careful not to overcrowd the pan. Cook them for
about 3 minutes on each side, until they're nicely
browned, and transfer to a paper towel to drain. Allow the
oil to come back to temperature before you fry the next
batch of sandwiches.

Place the sandwiches on a platter. Sift powdered sugar
over them, and serve with a side of jam.

Jill