Disneyland'S Blue Bayou Monte Cristo Sandwich - cooking recipe

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. I like peaches)
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 slices roasted cooked turkey (1 ounce each sandwich)
4 slices tillamook swiss cheese (1 ounce each sandwich)
4 slices smoked ham (1 ounce each sandwich)
vegetable oil, for frying
GARNISH
confectioners' sugar, for dusting
fruit, compote
currant jelly, sauce

Preparation

CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Heat about 6\" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4\" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.