Monte Cristo Sandwich Fried (Print-Friendly Version)
Crispy fried Monte Cristo with layers of ham, turkey, and cheese, with raspberry preserves on the side.
# Ingredients List:
→ Sandwich
01 -
9 slices honey wheat bread
02 -
9 slices roasted turkey, thick-cut deli style
03 -
9 slices honey ham, thick-cut deli style
04 -
3 slices mild cheddar cheese
05 -
3 slices Swiss cheese
→ Batter
06 -
375 g all-purpose flour
07 -
2 tablespoons baking powder
08 -
0.5 teaspoon kosher salt
09 -
2.67 cups water
10 -
2 large eggs, beaten
11 -
vegetable or canola oil, for deep frying
12 -
62.5 g confectioners' sugar, for dusting
→ Dipping Sauce
13 -
red raspberry preserves, for serving
14 -
honey mustard, optional, for serving
# How to Make It:
01 -
Layer one slice of bread with three slices of turkey and one slice of Swiss cheese. Add a second slice of bread, then layer with three slices of ham and one slice of cheddar cheese. Top with a final slice of bread and press gently to flatten.
02 -
Slice each sandwich diagonally, wrap each half tightly in plastic wrap, and refrigerate for 2 to 3 hours to allow the sandwiches to firm up.
03 -
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix water and beaten eggs thoroughly. Combine wet and dry mixtures, whisking until a smooth batter forms. Set aside.
04 -
Pour at least 5 cm of vegetable or canola oil into a large heavy-bottomed pot. Heat the oil over medium heat to 165°C-175°C, monitoring with a thermometer.
05 -
Unwrap each chilled sandwich half, fully dip into the batter using your hands to coat evenly. Carefully lower into hot oil with metal tongs, ensuring the sandwich is fully submerged. Fry each half for 4-5 minutes, turning as needed, until golden brown and crisp.
06 -
Remove fried sandwich halves and place on a plate lined with kitchen paper to drain excess oil. Sprinkle lightly with confectioners' sugar. Serve immediately with red raspberry preserves and optional honey mustard.
# Extra Tips:
01 -
Chilling the sandwiches before frying helps the layers bind and prevents filling from separating during cooking.
02 -
Store-bought pancake batter may be used as an alternative, though it will affect the texture and sweetness of the coating.