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Monte Cristo Sandwich Recipe

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★★★★★

4.8 from 62 reviews

The Monte Cristo Sandwich is a decadent and savory treat featuring layers of roasted turkey, honey ham, Swiss and cheddar cheeses between slices of honey wheat bread. The sandwich is chilled to hold its shape, dipped in a light batter, and deep-fried until golden brown. Finished with a dusting of confectioners’ sugar and served alongside sweet red raspberry preserves and optional honey mustard, this sandwich offers a perfect balance of sweet, salty, and creamy flavors with a crispy exterior.

Ingredients

Scale

Sandwich

  • 9 slices honey wheat bread
  • 9 slices roasted turkey (deli meat, thick cut preferred)
  • 9 slices honey ham (deli meat, thick cut preferred)
  • 3 slices mild cheddar cheese
  • 3 slices Swiss cheese

Batter

  • 3 cups (375 g) all-purpose flour
  • 2 tablespoons baking powder
  • ½ teaspoon kosher salt
  • 2 ⅔ cups water
  • 2 large eggs, beaten

For Frying and Serving

  • Vegetable or canola oil (for deep frying, enough to cover the sandwich in the pot)
  • ½ cup (62.5 g) confectioners’ sugar
  • Red raspberry preserves (for dipping)
  • Honey mustard (optional, for dipping)

Instructions

  1. Assemble the sandwich: Start by layering one slice of honey wheat bread with three slices of roasted turkey and one slice of Swiss cheese. Add another slice of bread, then three slices of honey ham, one slice of mild cheddar cheese, and finish with a final slice of bread. Repeat for remaining sandwiches.
  2. Slice and chill: Slice each sandwich diagonally into halves. Wrap each half tightly in plastic wrap and refrigerate for 2-3 hours (or up to overnight) to firm up, which helps them hold together during frying.
  3. Prepare the batter: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. In a separate bowl, combine the water and beaten eggs, mixing well. Pour the wet ingredients into the dry mixture and whisk until smooth and fully incorporated. Set the batter aside.
  4. Heat the oil: Pour about 2 inches of vegetable or canola oil into a large pot and heat it over medium heat until it reaches 325°F to 350°F (163°C to 177°C).
  5. Batter and fry the sandwiches: Remove one sandwich half from the refrigerator and unwrap it. Using your hands, dip it fully into the batter to coat. Using metal tongs, carefully submerge the battered sandwich into the hot oil. You might need to hold it down to keep it submerged. Fry until golden brown, about 4-5 minutes. Flip if necessary to ensure even cooking. Remove and drain on paper towels. Repeat with remaining sandwich halves.
  6. Serve: Lightly dust the fried sandwich halves with confectioners’ sugar. Serve immediately alongside red raspberry preserves for dipping, and honey mustard if desired.

Notes

  • Chilling the sandwich before frying is key to keeping it together in the batter and hot oil.
  • Use thick-cut deli meats for the best texture and flavor.
  • Maintain oil temperature between 325°F and 350°F to ensure the sandwiches cook evenly without absorbing excess oil.
  • If you prefer a sweeter touch, adjust the amount of confectioners’ sugar to your taste.
  • Use metal tongs to handle the sandwiches safely during frying.

Keywords: Monte Cristo Sandwich, deep-fried sandwich, ham and turkey sandwich, savory fried sandwich, classic American sandwich

Find it online: https://nayabaker.com/monte-cristo-sandwich-recipe/