Description
A classic Monte Cristo Sandwich featuring layers of roasted turkey, honey ham, Swiss and cheddar cheeses, all sandwiched between honey wheat bread slices. The sandwich is dipped in a light, fluffy batter and deep-fried until golden, then dusted with confectioners’ sugar and served with raspberry preserves for a perfect balance of savory and sweet flavors.
Ingredients
Scale
Sandwich Ingredients
- 9 slices honey wheat bread
- 9 slices roasted turkey (deli meat, thick cut preferred)
- 9 slices honey ham (deli meat, thick cut preferred)
- 3 slices mild cheddar cheese
- 3 slices Swiss cheese
Batter Ingredients
- 3 cups (375 g) all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon kosher salt
- 2 ⅔ cups water
- 2 large eggs, beaten
For Frying and Serving
- Vegetable or canola oil (for deep frying, enough to cover sandwiches)
- ½ cup (62.5 g) confectioners’ sugar
- Red raspberry preserves (for dipping)
- Honey mustard (optional, for dipping)
Instructions
- Assemble the Sandwiches: Place one slice of honey wheat bread on your work surface, layer with three slices of roasted turkey, then one slice of Swiss cheese. Add another slice of bread, followed by three slices of honey ham and one slice of mild cheddar cheese. Top with a final slice of bread, forming a multilayer sandwich.
- Chill the Sandwiches: Slice the sandwiches diagonally for easier handling. Wrap each sandwich tightly in plastic wrap and refrigerate for 2 to 3 hours, or up to overnight. Chilling firms them up, which helps keep the layers intact during frying.
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. In a separate bowl, beat together the water and eggs. Slowly pour the wet ingredients into the dry mix, whisking until the batter is smooth and free of lumps. Set aside while heating the oil.
- Heat the Oil: Pour approximately 2 inches of vegetable or canola oil into a large heavy-bottomed pot. Heat the oil over medium heat to a temperature between 325°F and 350°F, sufficient for deep frying.
- Batter and Fry the Sandwiches: Remove a sandwich half from the refrigerator and unwrap it. With your hands, dip the sandwich into the prepared batter, fully coating it. Using metal tongs, carefully submerge the battered sandwich into the hot oil. You may need to hold it down to fully immerse or flip it to ensure even frying. Fry until golden brown on all sides, about 4 to 5 minutes. Remove and drain on paper towels. Repeat with remaining sandwich halves.
- Serve: Lightly sprinkle the fried sandwich halves with confectioners’ sugar. Serve them warm, accompanied by red raspberry preserves and optional honey mustard for dipping, balancing the savory richness with sweet and tangy flavors.
Notes
- Chilling the sandwiches before frying is critical to help maintain their shape during the frying process.
- Use thick-sliced deli meats and cheeses to ensure hearty texture and flavor.
- Maintain the oil temperature between 325°F and 350°F to cook thoroughly without absorbing excess oil.
- Confectioners’ sugar adds a traditional sweet touch balancing the savory fried sandwich.
- Raspberry preserves offer a classic pairing, but feel free to experiment with other fruit jams or mustards.
- Leftover sandwiches should be consumed soon after cooking, as deep-fried batter can lose crispness upon cooling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Keywords: Monte Cristo Sandwich, deep fried sandwich, turkey and ham sandwich, fried sandwich recipe, classic American sandwich
