Monte Cristo Sandwich

Many years ago when my husband and I were first married he treated me to my first ever Monte Cristo sandwich. I will never forget how delicious it was! What’s not to love? It’s basically a ham, turkey and cheese sandwich. What makes it so special?

Let me tell you what makes it so special. Dipping it in a light batter, deep frying it and then, as if that wasn’t good enough…dusting it with powdered sugar and serving it with a side of Raspberry or Strawberry jam. Oh my!!!!

The combination of savory with sweet, all deep fried until crisp and light and golden with a cheesy, melty inside…yummy, yum, yum!

When done correctly, this sandwich is divine!!! When done incorrectly it’s just sad, soggy and horrible! Ever since my first sandwich I have been on the hunt for a really good Monte Cristo and I have been disappointed over and over again.

I finally decided to do what I always do when I want to eat something really delicious, learn how to make it myself at home.

I recently had the chance to spend the day with my Tante Elizabeth learning to cook some of her family favorites. She gifted me with a deep fryer that she had hanging out in her pantry and never used. I could hardly wait to get it home and make a Monte Cristo sandwich!!! Oh happy day!

To make a truly delicious Monte Cristo you need a deep fryer. Pan frying it just won’t produce the light crispy shell that makes this sandwich so delectable. When you deep fry this, the outside is light and crisp with a melty hot cheesy inside. When done right, it’s one of the best sandwiches you will ever have!

So let’s get started already! I don’t know about you, but my mouth is already watering!

Get your deep fryer going. Depending on the size of your fryer, heat 8 to 12 cups of oil (you want it 4 inches deep) in a deep fryer to 375 degrees.

Set up a cooling station on your counter. Line a platter with paper towels and place a wire rack on top.

Assemble the sandwiches: Layer bread – cheddar – ham – turkey – swiss – bread.

The cheeses will melt as you cook the sandwiches and act as a glue to hold everything together.

Press down on the sandwich with the palm of your hand to flatten it a bit and slice in half diagonally.

Press toothpicks into each corner at angles. This will hold the layers together as you cook them. Set aside.

In a large mixing bowl, whisk together the egg yolks, flour, ice water and baking soda, until mostly smooth.

Pick up a sandwich half by the tooth picks, and dip into the batter to completely coat all the sides well, but let excess batter drip off.

Gently place the battered sandwich into the hot oil and fry for 4-6 minutes, until light golden brown.

Using tongs, remove from the deep fryer and place on the cooling rack. Allow the sandwiches to drain on the rack as you cook the remaining sandwiches.

Repeat with remaining sandwich halves. You can cook more than one half at a time but don’t over crowd the pieces in the oil. You are better off cooking fewer at a time.

For each serving, (you want to eat the sandwiches still warm) slice each half sandwich in half making four pieces.

Dust the quartered sandwich pieces with powdered sugar and serve with a small bowl of raspberry or strawberry preserves.

Monte Cristo Sandwiches

8 to 12 cups vegetable or Canola oil

For each sandwich

• 3 slices sandwich bread
• 2 slices Swiss cheese deli-style
• 3 ounces sliced turkey deli-style
• 2 slices cheddar cheese deli-style
• 3 ounces sliced ham deli-style

Batter – enough for 3 sandwiches

• 2 egg yolks
• 1 cup ice water
• 1 cup all purpose flour
• 1 teaspoon baking soda

On Top

• Powdered sugar

On the Side

• Raspberry or Strawberry preserves

Heat 8 to 12 cups (you want it 4 inches deep) of oil in a deep fryer to 375 degrees.

Set up a cooling station, line a platter with paper towels and place a wire rack on top.

Assemble the sandwiches: Layer bread – cheddar – ham – turkey – swiss – bread.

Press down on the sandwich with the palm of your hand to flatten it a bit and slice each sandwich in half diagonally.

Press toothpicks into each corner at angles to hold the layers together. Set aside.

In a large mixing bowl, whisk together the egg yolks, flour, ice water and baking soda, until mostly smooth.

Pick up a sandwich half by the tooth picks, and dip into the batter to completely coat all the sides well, but let excess batter drip off.

Gently place the battered sandwich into the oil and fry for 4-6 minutes, until light golden brown.

Using tongs, remove from the deep fryer and place on the cooling rack.

Repeat with remaining sandwich halves.

To serve: slice each half sandwich in half making four pieces.

Dust the quartered sandwich pieces with powdered sugar and serve with a small bowl of raspberry or strawberry jam.

A big shout out to my sister-in-law Robyn for her amazing Raspberry Jam! These sandwiches were so much better topped with her homemade jam! Thank you Robyn!!!

Give this recipe a try, I promise you will love it!!!