Description

The Monte Cristo Sandwich is a decadent, deep-fried sandwich featuring layers of roasted turkey, honey ham, Swiss and mild cheddar cheese between honey wheat bread slices. Coated in a light batter and fried until golden and crispy, this sandwich is served with a dusting of confectioners’ sugar and paired with sweet red raspberry preserves for dipping, offering a perfect balance of savory, sweet, and tangy flavors.

Ingredients

Scale

Bread and Meat

9 slices honey wheat bread
9 slices roasted turkey (thick cut deli meat)
9 slices honey ham (thick cut deli meat)

Cheese

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)

Frying and Toppings

Vegetable or canola oil (for deep frying)
½ cup (62.5 g) confectioners’ sugar
Red raspberry preserves (for dipping)
Honey mustard (optional, for dipping)

Instructions

Assemble the Sandwich: On a clean work surface, start layering the sandwich beginning with one slice of honey wheat bread. Add three slices of roasted turkey, then one slice of Swiss cheese, followed by another slice of bread. Next, add three slices of honey ham, one slice of mild cheddar cheese, and finish with one final slice of bread.
Slice and Chill: Slice each assembled sandwich diagonally into halves. Wrap each sandwich half tightly in plastic wrap and refrigerate for 2-3 hours or up to overnight. This chilling step firms up the sandwich, which helps it maintain structure during frying.
Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt to combine. In a separate bowl, mix the water and beaten eggs thoroughly. Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and fully incorporated. Set aside while heating the oil.
Heat Oil for Frying: Pour at least 2 inches of vegetable or canola oil into a large pot—enough to fully submerge the sandwich halves. Heat the oil over medium heat to a temperature between 325°F and 350°F (163°C – 177°C).
Dip and Fry Sandwiches: Remove a sandwich half from the refrigerator and unwrap it. Using your hands, dip the sandwich into the prepared batter, coating it completely. Then, with metal tongs, carefully lower the battered sandwich into the hot oil. You may need to hold it down briefly to submerge completely or flip it for even cooking. Fry each half for about 4-5 minutes or until the exterior is golden brown and crispy.
Drain and Repeat: Remove the fried sandwich half from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat the battering and frying process with the remaining sandwich halves.
Serve: Lightly sprinkle the fried sandwiches with confectioners’ sugar. Serve warm with red raspberry preserves on the side for dipping, and optionally, honey mustard for an extra savory touch.

Notes

Chilling the sandwiches before frying is crucial to help them hold their shape during frying.
Using thick-cut deli meat helps add substantial texture and flavor.
Maintain the oil temperature between 325°F and 350°F to ensure the sandwich cooks through without burning the batter.
Be careful when dipping the sandwich into the batter to coat it fully and avoid sogginess.
Serve immediately after frying for the best crispness and flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Monte Cristo Sandwich, deep-fried sandwich, turkey and ham sandwich, fried sandwich recipe, raspberry preserves, honey wheat bread, cheese sandwich, savory and sweet sandwich