Smoked Mahi Monte Cristo with Apple Chutney

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AuthorThe FishmongerCategoryDifficultyIntermediate

This recipe is an addictive one, so be prepared! The sweet and spicy apply chutney paired with the smoked mahi and turkey, covered in melted gouda cheese, make this dish a fall-flavored favorite. And make sure to visit our YouTube Channel to learn how to smoke mahi and for the full video on how to make this delicious sandwich.

Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins

Mahi Monte Cristo Sandwich
 1/4 lb. smoked mahi, shredded
 1/4 lb. smoked or oven baked turkey, sliced thin
 3-4 tbsp. Cristo Dressing (see below)
 4-5 tbsp. Mango Chutney (see below)
 Egg batter (see below)
 4 slices Artesian bread or good quality bread
 4 slices gouda cheese
 3 tbsp unsalted butter
Mango Chutney
 2 red apples, peeled, cored and cut into cubes
 1 C white onion, chopped
 Juice of 1 lime or 2 key limes
 2 tbsp fresh ground ginger
 1 clove garlic, minced
 1 tbsp grape seed or olive oil
 1/3 C brown sugar
 1 tsp garam masala
 ½ tsp ground nutmeg
 ½ tsp cayenne powder
 ½ tsp ground cinnamon
 ½ C dried cranberries
 ½ C raisins
 ½ C white vinegar
Cristo Dressing
 ¼ C Dukes Mayonnaise
 2 tsp course ground mustard
 1 ½ tsp Worcestershire Sauce
 ½ tsp key lime or key lime juice
 ½ tsp mustard powder
 pinch of ground cloves

1

Prepare smoked turkey and mahi or purchase from store. (See YouTube videos)

2

Prepare Cristo Sauce: Whisking all ingredients together. Set Aside

3

Prepare Egg Batter: Crack eggs into bowl. Add remaining ingredients and whisk well until cinnamon is dissolved. Set aside

Prepare Chutney
4

Place apples in bowl and mix well with lime juice

5

Prepare spice mix – in a bowl mix garam masala, nutmeg, and cinnamon together and set aside.

6

Heat skillet to medium high and add oil. Add onion and garlic. Cook for 2–3 minutes until onions begin to turn translucent.

7

Add ginger and cayenne pepper and mix well.

8

Add brown sugar. Mix well and cook for another minute or so until sugar dissolves.

9

Add spice mix, apples, cranberries and raisins. Mix well.

10

Add vinegar and bring to a boil. Mix well and reduce heat to simmer.

11

Cook for about an hour uncovered until juices turn into a syrup consistency. Mix along the way occasionally to ensure consistent melding of ingredients. Apples should be soft but still intact.

12

Remove from skillet and place in an uncovered glass container for about a half hour.

13

Cover and place in refrigerator. Allow to cool thoroughly.

Prepare Sandwich
14

If refrigerated, warm turkey and mahi in microwave for 10 seconds or warm briefly in pan on stove. Set aside.

15

Spread Cristo dressing on one side of all slices of bread.

16

Place one piece of chees on 2 slices of bread.

17

Divide turkey evenly in two portions and place on top of cheese.

18

Divide mahi evenly in two portions and place on top of turkey.

19

Divide mango chutney evenly in two portions and top on top of mahi.

20

Place cheese on top of chutney and top with remaining bread slices, dressing side down.

21

Warm ½ portion of butter in small frying pan on medium high heat.

22

Once butter melts and begins to bubble, dredge one sandwich on one side then on the other side through egg batter.

23

Immediately place sandwich in frying pan. Press down on top to firm sandwich. Allow to cook for 2-3 minutes. Cook until bottom browns. Turn sandwich over and cook for another 2-3 minutes until bottom browns and cheese begins to melt.

24

Remove sandwich from pan and set aside.

25

Add remaining butter to frying pan.

26

Dredge second sandwich through egg batter and cook the same way as the first sandwich.

27

Serve immediately

Ingredients

Mahi Monte Cristo Sandwich
 1/4 lb. smoked mahi, shredded
 1/4 lb. smoked or oven baked turkey, sliced thin
 3-4 tbsp. Cristo Dressing (see below)
 4-5 tbsp. Mango Chutney (see below)
 Egg batter (see below)
 4 slices Artesian bread or good quality bread
 4 slices gouda cheese
 3 tbsp unsalted butter
Mango Chutney
 2 red apples, peeled, cored and cut into cubes
 1 C white onion, chopped
 Juice of 1 lime or 2 key limes
 2 tbsp fresh ground ginger
 1 clove garlic, minced
 1 tbsp grape seed or olive oil
 1/3 C brown sugar
 1 tsp garam masala
 ½ tsp ground nutmeg
 ½ tsp cayenne powder
 ½ tsp ground cinnamon
 ½ C dried cranberries
 ½ C raisins
 ½ C white vinegar
Cristo Dressing
 ¼ C Dukes Mayonnaise
 2 tsp course ground mustard
 1 ½ tsp Worcestershire Sauce
 ½ tsp key lime or key lime juice
 ½ tsp mustard powder
 pinch of ground cloves

Directions

1

Prepare smoked turkey and mahi or purchase from store. (See YouTube videos)

2

Prepare Cristo Sauce: Whisking all ingredients together. Set Aside

3

Prepare Egg Batter: Crack eggs into bowl. Add remaining ingredients and whisk well until cinnamon is dissolved. Set aside

Prepare Chutney
4

Place apples in bowl and mix well with lime juice

5

Prepare spice mix – in a bowl mix garam masala, nutmeg, and cinnamon together and set aside.

6

Heat skillet to medium high and add oil. Add onion and garlic. Cook for 2–3 minutes until onions begin to turn translucent.

7

Add ginger and cayenne pepper and mix well.

8

Add brown sugar. Mix well and cook for another minute or so until sugar dissolves.

9

Add spice mix, apples, cranberries and raisins. Mix well.

10

Add vinegar and bring to a boil. Mix well and reduce heat to simmer.

11

Cook for about an hour uncovered until juices turn into a syrup consistency. Mix along the way occasionally to ensure consistent melding of ingredients. Apples should be soft but still intact.

12

Remove from skillet and place in an uncovered glass container for about a half hour.

13

Cover and place in refrigerator. Allow to cool thoroughly.

Prepare Sandwich
14

If refrigerated, warm turkey and mahi in microwave for 10 seconds or warm briefly in pan on stove. Set aside.

15

Spread Cristo dressing on one side of all slices of bread.

16

Place one piece of chees on 2 slices of bread.

17

Divide turkey evenly in two portions and place on top of cheese.

18

Divide mahi evenly in two portions and place on top of turkey.

19

Divide mango chutney evenly in two portions and top on top of mahi.

20

Place cheese on top of chutney and top with remaining bread slices, dressing side down.

21

Warm ½ portion of butter in small frying pan on medium high heat.

22

Once butter melts and begins to bubble, dredge one sandwich on one side then on the other side through egg batter.

23

Immediately place sandwich in frying pan. Press down on top to firm sandwich. Allow to cook for 2-3 minutes. Cook until bottom browns. Turn sandwich over and cook for another 2-3 minutes until bottom browns and cheese begins to melt.

24

Remove sandwich from pan and set aside.

25

Add remaining butter to frying pan.

26

Dredge second sandwich through egg batter and cook the same way as the first sandwich.

27

Serve immediately

Smoked Mahi Monte Cristo with Apple Chutney

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