Monte Cristo Sandwich {Bennigan's Copycat}
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Chill
3 hrs
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Total Time
3 hrs 35 mins
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Servings
6
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Calories
896 kcal
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Course
Main Course, Dinner
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Cuisine
American
Monte Cristo Sandwich {Bennigan's Copycat}
Description
This Monte Cristo Sandwich starts by stacking layers of turkey, ham, cheddar, and Swiss between honey wheat bread, then letting it chill to firm up, which helps maintain the sandwich's integrity when frying. The batter is made from all-purpose flour, baking powder, salt, water, and eggs, creating a smooth coating. The sandwich is deep-fried in vegetable or canola oil heated to 325-350°F, enveloping the sandwich in a crispy, golden shell while warming the meats and melting the cheese inside.
The contrasting textures of crunchy fried batter and tender, layered fillings define the sandwich's appeal. Accompanying raspberry preserves add a sweet tartness that balances the savory flavors, and honey mustard offers an optional tangy contrast. This hearty sandwich is a take on Bennigan's classic, re-creating its distinctive taste and texture.
Using store-bought pancake batter is an option, though the homemade batter allows control over sweetness and texture. Frying temperature and chilling time affect the final crispness and sealing of the bread with the melted contents.
Ingredients
Sandwich
- 9 lices honey wheat bread
- 9 lices roasted turkey deli meat - we prefer a thick cut
- 9 lices honey ham deli meat - we prefer a thick cut
- 3 lices mild cheddar cheese
- 3 lices swiss cheese
Batter*
- 3 cups all-purpose flour 375 g
- 2 tablespoons baking powder
- ½ teaspoon kosher salt
- 2 ⅔ cups water
- 2 large egg beaten
- vegetable oil for deep frying, or canola oil
- ½ cup confectioners' sugar about 62.5 g
Dipping Sauce
- raspberry preserves for dipping, red
- honey mustard optional) for dipping
Instructions
Sandwich
- Assemble sandwiches on a work surface. Start with one slice of bread, three slices of turkey, 1 slice of Swiss cheese, another slice of bread, three slices of ham, 1 slice of cheddar cheese and one final slice of bread.
- Slice the sandwich diagonally and then wrap tightly in plastic wrap and chill for 2-3 hours (up to overnight). Chilling allows the sandwich to firm up which will help it hold together in the frying process.
Batter
- After chilling the sandwiches, make the batter*.
- In a large bowl combine flour, baking powder, and salt. Whisk to combine.
- In a separate bowl combine water and egg, whisking to combine. Pour the wet mixture into the dry mixture and whisk well until all ingredients are incorporated and the batter is smooth. Set aside while you heat the oil.
Frying the Sandwiches
- Pour about 2 inches (or more) of oil into a large pot (enough to cover the sandwich) and set it over medium heat. Heat the oil to a temperature between 325°F-350°F.
- Working one half a sandwich at a time, remove the plastic wrap from the chilled sandwich and dip it into the batter with your hands. Then, use metal tongs to dip the sandwich into the hot oil. You may have to hold down the sandwich to submerge in oil or flip it. Fry until golden brown (4-5 minutes with homemade batter or closer to 4 minutes with pancake batter ). Remove from the oil and set on a paper towel-lined plate to drain slightly. Repeat with the remaining halves.
- Sprinkle the fried sandwich lightly with confectioners' sugar and serve with a side of raspberry preserves for dipping.
Notes
- Store-bought pancake batter like Krusteaz can be used but may alter the sandwich's sweetness, thickness, and crispness.
- Chilling the assembled sandwich tightens its structure, helping it hold together during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 896 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 896kcal | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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