Introduction

The Monte Cristo sandwich is a delicious combination of turkey, ham, and cheese layered between slices of bread, then battered and deep-fried to golden perfection. Served with a dusting of confectioners’ sugar and raspberry preserves for dipping, it offers a delightful balance of savory and sweet flavors that’s perfect for a special brunch or dinner treat.

Three fried sandwich pieces are placed on a white plate with a rough texture, resting on a white marbled surface. Each sandwich has a thick outer golden-brown crust that looks crispy and crunchy. One sandwich is whole, showing its craggy golden outside, while the other two are cut in half, displaying the inside layers clearly: a layer of melted yellow cheese, several pink ham slices stacked neatly, and white turkey or chicken layers. Around the sandwiches, there are some light-colored potato chips and a small white cup filled with dark red jam on the side. Light powdered sugar is sprinkled lightly on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 slices honey wheat bread

9 slices roasted turkey (thick cut deli meat preferred)

9 slices honey ham (thick cut deli meat preferred)

3 slices mild cheddar cheese

3 slices Swiss cheese

3 cups (375 g) all-purpose flour

2 tablespoons baking powder

½ teaspoon kosher salt

2 ⅔ cups water

2 large eggs (beaten)

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

Step 1: Assemble the sandwiches. On a work surface, start with one slice of bread, layer three slices of turkey, one slice of Swiss cheese, another slice of bread, three slices of ham, one slice of cheddar cheese, and finish with a final slice of bread.

Step 2: Slice each sandwich diagonally, then wrap tightly in plastic wrap. Chill in the refrigerator for 2 to 3 hours (or up to overnight) to help the sandwiches firm up for frying.

Step 3: Prepare the batter. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the water and beaten eggs, then pour the wet mixture into the dry ingredients. Whisk until the batter is smooth and fully incorporated.

Step 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.

Step 5: Fry the sandwiches. Remove a sandwich half from the refrigerator and unwrap it. Dip it into the batter, then carefully lower it into the hot oil using metal tongs. You may need to hold the sandwich down to fully submerge it or flip it. Fry until golden brown, about 4–5 minutes with homemade batter. Remove and drain on paper towels. Repeat with remaining sandwich halves.

Step 6: Serve. Lightly sprinkle the fried sandwiches with confectioners’ sugar and serve with raspberry preserves and honey mustard on the side for dipping.

Tips & Variations

For a quicker option, you can use pancake batter instead of homemade batter, which fries slightly faster and still tastes great.

Try substituting the turkey and ham with smoked chicken or prosciutto for a different flavor profile.

To add a bit of spice, spread a thin layer of Dijon mustard inside the sandwich before assembling.

If you prefer not to deep fry, the sandwiches can be pan-fried in a skillet with enough oil to cover half the sandwich, flipping carefully.

FAQs

Can I make Monte Cristo sandwiches ahead of time?

Yes, you can assemble and wrap the sandwiches, then refrigerate them for a few hours or overnight before battering and frying. Chilling helps the sandwich hold together during frying.

What can I use as a substitute for raspberry preserves?

If you don’t have raspberry preserves, strawberry jam or apricot preserves work well and complement the sweet and savory flavors of the sandwich.