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Monte Cristo Sandwich 2-ways

By Lorraine

Remember Bennigan’s Restaurant? Maybe you still have one in your area. The one near me closed years ago but I still remember one of my favorite items on their menu, Monte Cristo. Recently I went about trying to make this classic sandwich at home

Layers of deli ham, turkey and cheese between bread slices are dipped into an egg batter then fried to a crispy golden brown ~ so good!
I personally love it with a spread of raspberry jam and a sprinkle of confectioners’ sugar but you can use maple syrup if you want to add a hint of sweetness.
I am sharing two Monte Cristo versions here, one a classic batter-dipped and pan-fried in oil, although not deep fried.  Then I tried to lighten it up a bit and grilled a Monte Cristo in a skillet using a little butter, much like making a grilled cheese sandwich. 
As if making both of these recipes weren’t enough to keep us in sandwich heaven, I made two additional versions that are baked.  I will be sharing them in a post soon.
. Monte Cristo Sandwich

PRINT RECIPE

Serves 4. Serving size is 1/2 of a sandwich.

Ingredients:
1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
6 slices bread  (whole wheat, white or potato)
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss, American or cheese of choice
Vegetable oil for frying
Confectioners sugar
Raspberry preserves or Jam

Directions:

Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly until smooth.

Arrange 2 slices of ham, turkey, and cheese on 2 slices of bread, Place another slice of bread on top and arrange 2 more slices of ham, turkey and cheese on this slice.  Top with third slice of bread; slice each sandwich in half diagonally.
Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Holding the layers together, dip half a sandwich into the batter, completely coating, Drain excess batter, and very carefully place into the hot oil.

Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the cooling rack. Keep in a warm oven until ready to serve. Repeat with the other sandwich.

Sprinkle with confectioner’s sugar and serve with raspberry preserves or maple syrup.

~*~
For a lighter version, try cooking the Monte Cristo by grilling to eliminate the oil and mess of frying. Grill using a little butter on a grill-pan and cook over medium heat until nicely golden brown on each side.
   

Filed Under: Breads - Quick & Yeast, Recipes

Comments

  1. Mildred says

    June 7, 2015 at 1:51 am

    This looks so good to me. Blessings to you and yours this Sunday.

    Reply
  2. Lea says

    June 7, 2015 at 1:06 am

    We eat hot sandwiches a couple of times a week for dinner so may have to consider this one. Beautiful pics!

    Reply
  3. Bev says

    June 5, 2015 at 2:52 am

    Yummy! I'd have a hard time deep frying them… I'd go with the grilled!

    Reply
  4. My Recent Favorite Books says

    June 4, 2015 at 7:54 pm

    Oh my! these look so good!
    I havent had one of these kinds of sandwiches in a long time! =)

    Reply
  5. Sharon Izzard says

    June 4, 2015 at 3:30 pm

    Sounds delicious. Now I can't have sugar I am on the look out for any different savoury recipes to try. Thanks for sharing. x

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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