Monte Cristo Sandwich {Bennigan’s Copycat}

 

The Monte Cristo Sandwich is a classic American sandwich that is loved by many. It’s a delicious combination of savory and sweet flavors that is perfect for brunch or lunch. The sandwich is made with ham, turkey, and cheese, which is then dipped in an egg batter and fried to perfection. This recipe is a copycat version of the Bennigan’s Monte Cristo Sandwich and is sure to impress your family and friends.

 

➔ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

 

Sandwich:

▢9 slices honey wheat bread

▢9 slices roasted turkey, deli meat – we prefer a thick cut

▢9 slices honey ham, deli meat – we prefer a thick cut

▢3 slices mild cheddar cheese

▢3 slices Swiss cheese

 

Batter:

▢1½ cups (187.5 g) all-purpose flour

▢1 tablespoon baking powder

▢¼ teaspoon kosher salt

▢1⅓ cups water

▢1 large egg, beaten

▢vegetable or canola oil, for deep frying

▢¼ cup (31 g) confectioners’ sugar

 

Dipping Sauce:

▢red raspberry preserves, for dipping

▢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.

 

 

 

➔ Recipe Notes:

 

• Bread: Use thick slices of bread for this recipe, preferably Texas Toast. This will help the sandwich hold its shape and prevent the filling from falling out.
• Meat and Cheese: Use high-quality ham, turkey, and cheese for the best flavor. Swiss cheese works best for this sandwich, but you can also use cheddar or any other cheese that you like.
• Batter: The batter is made with eggs, milk, and flour. Make sure to mix the batter well so that it is smooth and free of lumps.
• Frying: Fry the sandwich in hot oil until it is golden brown on both sides. You can use a deep fryer or a pan for frying.
• Serving: Serve the sandwich with a dusting of powdered sugar and raspberry preserves for dipping.

 

➔ Conclusion:

 

The Monte Cristo Sandwich is a delicious and satisfying meal that is perfect for brunch or lunch. This Bennigan’s Copycat recipe is easy to make and is sure to impress your family and friends. Serve it with powdered sugar and raspberry preserves for dipping, and enjoy the perfect combination of savory and sweet flavors.

 

 

 

 

HAVE YOU TRIED THIS RECIPES?!

 

RATE and COMMENT below! I would love to hear your experience.