This month’s edition of Cook’s Country reverse-engineers and scales up the Monte Cristo sandwich, an old-school Disneyland favorite.

As someone whose only vivid memory of going to Disneyland as a wee kid was loving the bread bowl clam chowder at the Pirates of the Caribbean restaurant (You can eat the bowl! Holy crap! This entrée is seditiously awesome!), this struck a sympathetic chord. And in the fine tradition of Cook’s Illustrated, the deconstruction of the Monte Cristo is both painstaking and crystal clear, resulting in a recipe that practically begs the home chef to implement it immediately.

Moreover, Cook’s Country took the time to identify the Monte Cristo’s Achilles heel—for a sandwich, the damn thing takes a long time to make. The CC version is scaled up so as to allow chefs to crank out six at a crack.

The magic of the Monte Cristo is that it’s a unique marriage of the classic grilled ham-and-cheese sandwich and, well, French toast. With ingredients that include powdered sugar, Gruyère cheese, raspberry jam, and cayenne pepper, it sounds like a train wreck waiting to happen, but it’s maintained 40 years of popularity at the theme park’s Blue Bayou restaurant.

Then again, there’s no accounting for American taste …

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