Monte Cristo Sandwich | Cowboy Kent Rollins

hey in this week's episode we're doing a little something different we are savory and sweet deep fried monte cristo sandwich come on the grease is hot [Music] hey thank y'all for stopping by the barn today and who what are we talking about cooking the monte cristo sandwich shannon found out it's out there at her happiest place in the world what is that place called shin disneyland and we went to the pirates of the caribbean little ride and you're sailing all down through there and then you go eat at this little restaurant and they had the monte cristo sandwich now i've never heard of one in my life huh but they all started really back in paris in the early 1900s and all the little paris cafes had these yes they did and it was like bread toasted sort of like a grilled cheese but it had sort of like the old time omelette plate really in a way skillet was two sort of hinged plates and they would put the bread and meat on one side bread and meat on the other side and then it would just fold over and you could just cook it right over here and then turn it over again but hey it has come a long way since then this is not what you would call your dietary video huh now this thing has got some cheese it's got some sweet it is some goodness the carbohydrates and the sugar content are going up today but folks this is something that's really a classic kids love it it can be served breakfast dinner supper snack time very little elegant meal it is shannon's wanting to go to disneyland and we can't get there quite yet so i need to hurry up and make this sandwich so what are we going to do we're going to start with really it's sort of like a pancake batter in a way all-purpose flour 3 teaspoons of baking powder which is pretty close to that amount then we gotta have we got no measuring cups today no measuring spoons so hey about three tablespoons of sugar we're going to quit right there a little pinch of salt give that a good mixing [Music] excuse me uh girls pardon pardon the interruption but has anybody got an egg in here today oh they're on top of it today they are one two three four five six seven nine no so we're doing good i'm gonna get the biggest one right here in fact i'm gonna take two just in case i drop one thank y'all so much and it's better than going to the store it is time for the hen fruit and the milk now a lot of people they just be using regular old regular old milk they do but now you know cowboy can't he thinks that stuff should be richer i mean this ain't diet food to begin with somebody probably want to put two percent milk in it if they had a chance but we're going to go ahead really i think we should do it this way let's crack the egg in here and whip it first you don't do that and i want y'all to look at how bright the yellow is in this right out of the chicken butt egg now when you get that thing whipped up there i mean ain't nothing beat a fresh egg flour salt sugar baking powder and a pinch of what you call it for salt in there two cups half and half now i got a question for you shan yes half and half now a cow got four teats on her udder okay four now did they just milk the back two to just take half of that to make half and half then what is it the viewers want to know i think the viewers know oh it's half cream half milk is that pretty close in goes the egg everything is in there let's get it mixed up really well make sure that all that flour gets incorporated and dissolved we don't want nothing lumpy now this is going to be about the texture or the creaminess of pancake batter so we're going to have to add just a little more flour i think before we go any further but it's a little just a little bit thin and we want this to be able to stay on there really well so let's go back with just a little more flour oh yeah i can already tell that's gonna be the correct amount now over here on the fire we have a stargazer skillet with probably about inch and three quarters full of oil a lot of people just pan fry these just just a little dab of oil but i think it works better if it's sort of a cross between the two pan fried deep fried so batter is good to go now we need to assemble the sandwich well went and broke out the griswold i did folks and why are you toasting bread you say this is supposed to be you said was going to deep fry this sandwich well through experience and knowledge here that me and shan have compatibility together to eat this sandwich the first time we have made improvements now to me when you don't cook it this way sometimes your cheese and your meat is not even warm after you deep fry this sandwich because it takes very little time to get this to a golden brown once that batter's on there so we're going to toast the what you would call inside of the sandwich and to do that we first got to have a little butter in this skillet if you don't prefer to do it this way hey that's fine but folks i want that cheese to be a little melted sure the outside edges of this cheese when it's on the sandwich and battered fried it's going to drip down there but i want that middle to be really good too so i tried texas toast i tried sourdough bread thin bread thick bread and a lot of folks say even let your bread air out a little before you do this it makes it absorb more batter that way but we're just going to go ahead and toast ours just a tad why didn't you use texas toast it was too thick i mean the sandwich come out deep fried like this and it was just really i've been watching my weight shannon it was just too many carbohydrates for me to intake is what i'm trying to tell you so we don't want this to get this plum dark we just want it to get a little color and you can see that's starting there pretty quick because that skillet is getting some of that hot in fact it'll finish toasting right there it will now when we get this out of here automatically as soon as it comes out i want you to what slap the cheese on it now everybody just uses swiss no that's not enough of the cheesy goodness we're the folks from wisconsin and all the good cheesehead people that want to know where is the cheese what the cowboy has broke out the pepper jack too how did y'all ever think that we wasn't going to incorporate some kind of a little bit of jalapeno in there so let's check this oh there is some good color right there there is i think these two stuck together so we're going to lay that one there go ahead and turn this one over put the pepper jack there and folks that way that cheese is going to help adhere to keep this sandwich together now before we get started to putting this here sandwich together we got some really big news some of you already know what it is because you all have look what we are nearly at the 2 million mark in subscribers that is a lot of folk and you need to be sure and really be paying attention to the website maybe the community tab on youtube too because we're going to have some giveaways some prizes stuff like that to make it all so good but i'm in a monte cristo kind of mood assembly time it is now i want you to take some of that good duke's mayonnaise spread it right here across that cheese it's going to try to slide a little because cheese is slippery so make sure you get it covered well if it will let me and then we're just going to use the squirt top of the mustard and i'm using what honey dijon we have got fancy if you're making monte cristos you got to break out the fancy you do so give it a little coating all the way across and it can't be a sandwich like that if it ain't got no meat on it now you need to use deli sliced is what they tell me i use it as i can read the newspaper through it it is pretty thin ham and turkey now i like to just go ahead put all the turkey on one side go ahead and fold them over neatly four slices of each and then we're gonna go right back over here with ham on the other side big have you been in this one see that shin okay has big already been in that piece of ham it's missing a piece right out of the middle it is so it's okay big if you have now this is entirely up to y'all's judgment but i'm gonna go ahead right now and i'm gonna slap another piece of cheese on here and another piece of cheese on here gently take your sandwich and i've been in trouble for this a lot in life when i was little i made sandwiches that the bread didn't match so this is the rounded side that's the rounded side you got to have it where it's going to match it is assembled it is the grease is getting hot you want to run about 350 degrees now i'm gonna go ahead so y'all can see this really well and put this right here make sure everybody's lined up and give it a little mash now when you've got it to a little mash this is pretty important see how we have an overhanging of meat now you could go ahead and fry that just like it is but it's going to make that batter get sort of lumpy and try to run off so we're going to create a smooth surface here and these things that right here are left it's called puppy scraps so go ahead and get everybody trimmed up nicely and one other thing i'm going to give you a little hint on or a tip you can go ahead and cut this sandwich in half and just fry two halves because that's pretty thick little sandwich there so if you want to share it with your loved one and you're worried about your carbohydrates cut the sandwich in half but it is time to go to the batter it is it is time to do the baptizing it is now you can do this two different ways get your hands real nasty or not get your hands real nasty i love to just go ahead and take some tongs layer down in there give her a good mashing okay scoop right back up here under it turn it over we want to make sure that them edges is all seared up really good with some of that batter and then i like to do this when you ain't got a thermometer put some of this over here you can see how that's going that is pretty close to the right temperature so reach back under here a little just a tad of that drip off layer right there in that grease i like to splash a little grease up on mine now you're going to get some parts that want to fall off and hey that's all right because we're what we're calling it cooking in the fast lane now and we'll be looking for tools we ain't got we're gonna have to turn it it don't take long folks for this to happen see how that browned up there oh so quickly and there is enough batter in there to do about four sandwiches let us get a plate over here handy get you a utensil that is wide enough to get in there and like i say don't be worrying about them floaties you can get them out before you put another sandwich in there and you can get this as dark as you want it hey just use your own judgment just make sure you keep that oil about 350 degrees [Music] [Applause] [Music] we ain't at a pretty sight now you got to put that powdered sugar on there i hope that you can do it without the wind blowing and you ain't got to figure out the windage from one side to the other and people will be saying i like some raspberry jam on mine well i like some raspberry preserves with some chipotle adobo sauce mixed right in there mixed up well because i want things to be able to take a bite but we've had good help the crust come off the sandwich say there you go girl you get to be the first one the big hey duker you like to missed out buddy there's a duker and here's a little mage made you better get it buddy so you can see how that cheese is melted on the edge as it run off there and them little crispies so let's give her a little dunk right in there that's good with that raspberry that right there is some powerful good eating and with that there a little raspberry chipotle sauce that goes right on it you'll be wanting to make that and put it in salad dressing and in your coffee both but it makes me want to go to disneyland see all the rides and the little people and maybe see goofy come back i'm going to act like goofy hey it's okay cause i do like me some sweetness i didn't understand this sandwich when i first started trying to research it a little why you would put powdered sugar on there but folks when you get to really the savory taste of the ham and the turkey and i think the swiss sort of brings that about too because to me swiss cheese is totally different than than a lot of cheeses it's got that unique taste to it that's sort of a savory taste in its own but a little bit of saltiness to it too so sweet combined with all that dipped in the raspberry sauce oh my goodness praise the lord pass the biscuits and let's make monte cristos for everyone let's do it now get the folks of the family in there share this together makes a great breakfast treat or a brunch but everything we used in the little video today will be listed right down there in the little link below be sure and keep an eye on the community tab and the website for upcoming events cause we're gonna be some places we are and big celebration is coming up when we hit what two million subscribers as always i tip my hat to all the service men and women all the veterans who have kept that old flag of flying back there folks ask you to lift the good folks over there in ukraine and all that country and everybody that's helping out lift them up in your prayers keep them in your thoughts let's go ahead and just help them people any way we can rest of you come on in here we're going to give you a big old hug god bless you each and every one and i'll see you down the cowboy monte cristo trail flyer flyer chad you got your casual you got your casual shooting slippers on right huh okay usually i'm really put together all right we have launched some new apparel some t-shirts sweatshirts we got you fixed up so be sure and check them out

Channel: Cowboy Kent Rollins

Views: 249,462

Keywords: monte cristo sandwich, monte cristo sandwich recipe, how to make monte cristo sandwich, how to make a monte cristo sandwich, monte cristo, easy monte cristo sandwich, monte cristo recipe, how to make a monte cristo sandwich at home, how to make monte cristo, homemade monte cristo, ham and cheese sandwich, easy monte cristo sandwich recipe, homemade monte cristo sandwich, easy to make monte cristo sandwich, french monte cristo sandwich, cowboy kent rollins, outdoor cooking

Id: aQG-mFdw9Fo

Length: 15min 55sec (955 seconds)

Published: Wed Mar 23 2022