A Monte Cristo sandwich gets crammed into a donut

The delicious Monte Cristo isn't just an obsession for famous literary Counts (that's what the book's about, right?). The folks at downtown's Donut Bar are adding to their ever-changing lineup of gourmet donuts (not to mention the infamous Cro-bar) with a donut version of the sweet & savory sandwich.

The dough getting ready to be rolled out for the monte cristo sandwiches at Donut Bar in downtown San Diego.
Sara Norris

They tend to sell out by early afternoon, so, in order to make enough of these suckers to satisfy the hungry masses, they start off with a mountain of their tasty dough.

Rolling out the dough for monte cristo sandwiches at Donut Bar in downtown San Diego.
Sara Norris

After it's beat to hell during the kneading process, it's then divided up and rolled out thin. Later, you'll be rolled out as well, but not thin.

Ham and cheese prepped to put in the monte cristo sandwiches at Donut Bar in downtown San Diego.
Sara Norris

The insides consist of a slice of Black Forest ham around a piece of Emmentaler (which is fancy-pants talk for Swiss cheese). The meaty roll-up is then topped with a piece of American cheese, which gives it that extra melty gooeyness, before it's wrapped in yet another slice of ham.

Making the cran raspberry sauce to go in the monte cristo sanwiches at Donut Bar in downtown San Diego.
Sara Norris

Fresh cranberries combined with raspberry jam add a fruity tanginess.

Spreading the cran raspberry sauce on the ham and cheese to make the monte cristo sandwiches at Donut Bar in downtown San Diego.
Sara Norris

The ham and cheese roll-ups are placed in a row and then smeared with the cran-raspberry compote. Is that an ice cream scoop? Is there going to be ice cream? No? Aww...

Rolling the ham and cheese in dough to make the monte cristo sandwiches at Donut Bar in downtown San Diego.
Sara Norris

Next, the dough is folded over and pinched closed on one side...

Monte cristo sandwiches ready to go in the fryer at Donut Bar in downtown San Diego.
Sara Norris

... then cut into ham- and cheese-filled pockets, sealed tight, and left to proof for a few minutes before heading to the fryer. Hot Pockets are officially obsolete.

Monte cristo sandwiches in the fryer at Donut Bar in downtown San Diego.
Sara Norris

After they've had time to rise, they're lowered into the deep fryer to melt the cheese inside and cook to a crispy golden brown.

Monte cristo sandwiches getting dusted with powdered sugar at Donut Bar in downtown San Diego.
Sara Norris

When they come out of the fryer, they're ready to be coated with a dusting of powdered sugar. Otherwise, they'd practically be salads.

Cutting a monte cristo sandwich in half at Donut Bar in downtown San Diego.
Sara Norris

You can either bite right in, or slice it in half to make it a little more sando-like.

The monte cristo sandwich at Donut Bar in downtown San Diego.
Sara Norris

Appearance is everything. Just don't tell that to the people who are going to be looking at you.