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- #30936
Prepare to be initiated into the delicious monte cristo world of fried turkey, ham, and cheese sandwiches topped with powdered sugar and raspberry jam.
serves/makes:
ready in:
under 30 minutes
15 reviews
4 comments
ingredients
18 slices white or wheat bread
6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
1 1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg, beaten
1 1/3 cup water
oil, for deep frying
powdered sugar
red raspberry jelly
directions
Place one slice of bread on a work surface. Top with 1 slice of turkey, 1 slice of Swiss cheese, another slice of bread, 1 slice ham, 1 slice American cheese, and another slice of bread. Cut the sandwich in half diagonally if desired.
Combine the flour, baking powder, and salt in a shallow dish. Whisk well to combine. In a small bowl, whisk together the egg and water until mixed. Stir the egg into the flour mixture and mix well.
Heat oil in a deep skillet to 360 degrees F.
Dip each sandwich in the batter, turning to coat on both sides. Place the sandwich(es) in the oil and cook until golden brown. Carefully flip the sandwich over and continue to cook until browned.
Remove the sandwich from the oil and let drain on paper toweling. Sprinkle with the powdered sugar and serve warm with raspberry jelly, if desired.
recipe tips
Press down slightly on the assembled sandwich before battering to compact it, which helps it hold together better when frying.
Let the excess batter drip off before frying to avoid a heavy, greasy crust.
Fry the sandwiches in batches to avoid overcrowding and to keep a consistent oil temperature.
Turn the sandwiches gently while frying so they don't fall apart.
Sifting powdered sugar on top adds a sweet contrast to the savory sandwich.
Raspberry jelly is the traditional accompaniment, but you can experiment with other jams like strawberry or apricot.
common recipe questions
Can I use any type of bread for this recipe?
Yes, but firmer bread like white or wheat holds up better when frying. Avoid very soft bread as it may fall apart.
Is it necessary to use both turkey and ham?
Traditionally, a Monte Cristo has both, but you can adjust the meats according to preference or availability.
Can I make the batter in advance?
It's best to make the batter just before you're ready to fry the sandwiches for the best consistency.
How do I know when the oil is at the right temperature for frying?
Use a kitchen thermometer to check the temperature or test it by dropping a small amount of batter into the oil – it should sizzle and start frying immediately without burning.
Can I use a different cheese other than Swiss and American?
Yes, you can use other melting cheeses like cheddar or provolone.
Is there a healthier cooking method than deep frying?
While deep frying gives the authentic texture and taste, you can also try baking or cooking on a greased non-stick griddle for a lighter version, though the results will differ.
How do I prevent the sandwich from falling apart in the oil?
Securing the sandwich with toothpicks before battering and frying can help hold it together.
nutrition data
569 calories, 21 grams fat, 62 grams carbohydrates, 32 grams protein per serving.
more recipes like bennigan's monte cristo
DEEP FRIED MONTE CRISTO SANDWICH
EGGPLANT MONTE CRISTO
CLASSIC MONTE CRISTO SANDWICH
CRESCENT CRISTO SANDWICH LOAF
TURKEY MONTE CRISTO WITH PEPPER JELLY
reviews & comments
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Guest Foodie REVIEW:
May 10, 2020The saran wrap trick worked like a charm. I can't eat raspberries so I ate them with strawberry jam instead. Absolutely delicious!!!
See AlsoBirch Beer ~ Small Batch Recipe -
Char September 10, 2016
So you chill in the Saran Wrap before you batter it right? May sound like a stupid question but I would rather ask than screw it up because all the Bennigan's anywhere near me closed YEARS ago & it would devastate me if they didn't turn out perfectly lol!
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Foodista November 2, 2013
I miss Bennigans! This was my favorite menu item. I can't wait to make it myself!
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Monte Fan REVIEW:
July 28, 2013I love monte cristo sandwiches and really miss the ones we used to get at Bennigans. I'd say these are pretty close if not exactly the same as what they used to serve. The trick is in the ingredients you use I think. Don't use the pre packaged kind of sliced meats, get the good stuff from the deli including the cheese (although the deli dept at my store doesn't have american cheese so I have to use the packaged stuff). Don't let the sandwich sit in the batter, you just want to coat it then get it into the pan to cook. It's not like french toast where you want the batter to soak in more.
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Chris REVIEW:
March 21, 2013Awesome! Tried these today and they turned out great. Used a lot of turkey and ham on each sandwich and two slices of each cheese. Just like the restaurants.
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LilyandBrad REVIEW:
August 25, 2012We were looking for a recipe to mimic the Bennigan's Monte Cristo because the closest one is nearly an hour and half away from us. As much as we love going there, that is just too far to go for lunch or dinner, especially with gas prices as high as they are. After making this recipe we are happy to say that our Benny Monte Cristo cravings are now in check and we can enjoy our awesome sandwiches while watching a movie at home without any driving!!! I highly recommend this recipe for anyone not close to a Bennigan's or anyone trying to save a few dollars! (also we have even experimented by adding bacon, shredded bbq, and other meats to the sandwich as well as spices to the batter recipe to give it some heat cuz we love spicy!!!)ENJOY!!!!
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lesilk REVIEW:
October 23, 2011This was absolutely fabulous! My daughter and I were looking for a recipe last evening and found this one. We made these exactly as stated and they are delicious. I would not change a thing. I am happy to have stumbled upon this site :)
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Nina REVIEW:
May 13, 2011I thought the receipt was great. The only difference is that I used pancake mix, it was tasty! Less work is always my first option.
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5MonkeysBoutique REVIEW:
March 7, 2011I used to work for Bennigans and these are just like theirs! Bennigans closed in Florida 2 years ago ( boo!! ) so having this recipe is awesome! Just find Raspberry Perserves, that's what they use -
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midnightraven REVIEW:
December 1, 2010there is a resturant called Cheddar's in Kentucky, and this is the same reciepe that they used... And oh my god heaven in your mouth!!! Me and my wife ordered this on our wedding day, and now every year we order the exact same everytime we go...Its a must have.
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cindy REVIEW:
June 15, 2010Loved it! I was a bit skeptical in following the recipe because it seemed too easy for something so tasty. Well, was I wrong. Not only was the recipe super easy, it also tasted just like bennigan's monte cristo sanwhich. Big hit for my family. I had no problem whatsoever with the recipe. The batter this recipe calls for is just perfect and I did not have any problems with my sanwhiches faling apart. I cooked my sanwhiches in a frying pan and just flipped them over in order to cook them on both sides. They cooked wonderfully. This delicious recipe is a keeper :)
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Guest Foodie REVIEW:
March 3, 2008Anyone know what jelly to use? I'm trying to find something close to Bennigan's raspberry jam, but haven't found the perfect substitute.Other than that, great sammich!
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Crackerman REVIEW:
December 2, 2007Perfect. Followed directions and used the saran wrap trick and got exactly what I wanted. It's scary to think I can have these without having to leave the house now....
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Guest Foodie November 6, 2007
For the person who suggested the saran wrap, thank you so much! It works perfectly doing that. Only downside is my family has figured out this treat was a really easy thing for me to make and always want it now!
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anonymous May 13, 2007
i used to work for bennigan's and had to make these all the time. if you have the time, you actually need to wrap each half in saran wrap tightly and place in fridge for a day or at least several hours. this keeps the sandwiches nice and tight so they don't fall apart when frying.
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Guest Foodie REVIEW:
January 12, 2007I personally found that following this recipe exactly yields the exact sandwich as the restaurant's. I've made it SO many times. Half a sandwich is plenty for one person. I push 2 toothpicks through each half sandwich before I fry them to keep the sandwich from falling apart in the fryer. But remember to pull toothpicks back out before serving!!
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Cam REVIEW:
August 20, 2006I made these in a large deep fryer for my family and they were a hit! I did have to add a little more water to the batter than was called for in the recipe (and I would actually reduce the salt just a little), as it was too thick to get a good coating on the sandwiches. Just a tip: Once finished, 1/2 of a whole sandwich seems to be PLENTY to feed one person, so be careful not too make too many as they don't keep well. Definitely do the powdered sugar and raspberry preserves...it's a completely different taste without them! Thanks for the recipe!
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Guest Foodie REVIEW:
August 16, 2006i dont have a fry daddy so i just filled a pot up with veggie oil and got it to a rolling boil and dunked the sandwiches into there with tongs. ohmygoodness are these good!!! :)
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Faerychild03 REVIEW:
April 30, 2006I made this for lunch today and it went over fabulous. If you are making it in a frying pan you need to cook it very thoughly, but otherwise nice,, quick, and relatively easy.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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