Recipe Swap - Mini Monte Cristos

Disclaimer - I'm a slacker. Due to Hurricane Sandy I pushed the Game Day Recipe Swap back a week, giving participants three full weeks to make their assigned recipe and I still couldn't get it together. I don't have a good defense but thankfully I have a good friend named Jaida who writes the blog Sweet Beginnings. She graciously stepped in to make my recipe when I frantically texted her and asked for help. Thanks hon!

Below is her review and photo. I really need to find some time to make these - they sound amazing and SP loves Monte Cristo sandwiches.

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It’s no secret to any of my readers that I have a possibly unhealthy love for all things sandwich, so when Sarah asked me if I could step in and make this recipe, from The Jey of Cooking, for the swap, there was no hesitation is saying yes! In fact, I went to the store and got the ingredients that very day, and had them while watching football. Very fitting, since the theme for this round of the swap was Game Day Food!

I’m not usually big on frying anything (although I will go all out on the fried foods when I’m at a bar!), but these don’t taste fried or give that heavy, I just ate a ton of fried crap, feeling that sometimes happens. Nope, it was just pure, bite-sized deliciousness, dipped in pancake batter, pan-fried, sprinkled with powdered sugar, and dipped in raspberry jam. That’s right folks...raspberry jam. But, don't let the small size fool you...these little puppies will fill you up. I ate three and I was down for the count. Until later, when I had another. Then later another. You get the picture.

I texted Sarah immediately to tell her how delicious they were, accompanied by a picture. Obviously I was excited...and thankful she asked for my help! Now, football season is in full-force so you need to add these to your menu for the next game. Trust me…you, your friends, your boyfriend/husband/significant other, will be so glad you did!!

Mini Monte Cristos
As seen on The Jey of Cooking

6 slices bread
Mustard
6 slices ham, thinly sliced
6 slices turkey, thinly sliced
6 sliced Swiss cheese, thinly sliced
1 cup buttermilk pancake mix
2 eggs
1 can evaporated milk
1/4 teaspoon salt
1/4 teaspoon cinnamon
Vegetable oil, for frying
Raspberry jam, for serving
Powdered sugar, for topping

Trim the crust off each slice of bread and flatten with a rolling pin. Spread the tops with mustard. Top with 1 slice of ham, 1 slice of turkey and 1 slice of Swiss cheese, to fit.

Roll bread tightly into a log shape (you can use plastic wrap to assist in the rolling, if desired). Wrap very tightly in plastic wrap and refrigerate for 30 minutes.
Mix the pancake mix and eggs together until well combined, then add the evaporated mil, salt and cinnamon. Mix well.

In a deep saucepan, heat 1 1/2 inches of oil over medium heat, to 375 degrees F. Unwrap each roll and secure with 3-4 toothpicks. Slice each roll into 3-4 pieces, leaving the toothpicks intact.

Dip each piece into the prepared batter, then place into the heated oil. (To test the temperature of your oil, drop a small amount of batter into the saucepan. Adjust the temperature as necessary so that your batter drop becomes golden brown within 20-30 seconds.) Fry 3-4 at a time, so you don't overcrowd the pot and drop the temp of the oil, for 1-2 minutes per side, turning once, until golden brown.

Remove the bites to a paper towel-lined plate to drain. Sprinkle with powdered sugar and serve with raspberry jam, for dipping.