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Monte Cristo Sandwich {Bennigan’s Copycat} Recipe

Monte Cristo Sandwich {Bennigan’s Copycat} Recipe
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★★★★★

4.8 from 26 reviews

This Monte Cristo Sandwich is a delicious Bennigan’s copycat recipe that layers roasted turkey, honey ham, Swiss and cheddar cheese between honey wheat bread slices, battered and deep-fried to crispy perfection. It’s served sprinkled with confectioners’ sugar and paired with raspberry preserves for a perfect sweet and savory combination.

Ingredients

Scale

Bread and Filling

  • 9 slices honey wheat bread
  • 9 slices roasted turkey (thick cut deli meat)
  • 9 slices honey ham (thick cut deli meat)
  • 3 slices mild cheddar cheese
  • 3 slices Swiss cheese

Batter

  • 3 cups (375 g) all-purpose flour
  • 2 tablespoons baking powder
  • ½ teaspoon kosher salt
  • 2 ⅔ cups water
  • 2 large eggs, beaten

Frying and Serving

  • 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

  1. Assemble the Sandwich: On a work surface, start with one slice of honey wheat bread. Layer with three slices of roasted turkey, one slice of Swiss cheese, another slice of bread, three slices of honey ham, one slice of mild cheddar cheese, and finish with a final slice of bread to form the sandwich.
  2. Chill the Sandwich: Slice the sandwich diagonally, then wrap each half tightly in plastic wrap. Chill in the refrigerator for 2 to 3 hours or up to overnight. This step helps the sandwich firm up so it holds together during frying.
  3. Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. In a separate bowl, whisk the water and beaten eggs together until combined. Gradually pour the wet mixture into the dry ingredients, whisking until the batter is smooth and all ingredients are incorporated. Set aside.
  4. Heat the Oil: Pour about 2 inches of vegetable or canola oil into a large pot and heat over medium heat. Heat the oil to between 325°F and 350°F (163°C to 177°C) for frying.
  5. Fry the Sandwiches: Remove the chilled sandwich halves from the refrigerator and unwrap them. Dip each half carefully into the batter, coating completely, then using metal tongs, submerge the sandwich into the hot oil. You may need to hold the sandwich under the oil or turn it gently to ensure even frying. Fry until golden brown, about 4 to 5 minutes. Remove with tongs and place on a paper towel-lined plate to drain excess oil.
  6. Serve: Lightly sprinkle the fried sandwiches with confectioners’ sugar. Serve warm with red raspberry preserves on the side for dipping. Optionally, serve with honey mustard for added flavor contrast.

Notes

  • Chilling the assembled sandwich before frying is essential to prevent it from falling apart in hot oil.
  • Maintain the oil temperature between 325°F-350°F to achieve a crispy exterior without burning.
  • Use thick-cut deli meats for the best texture and flavor.
  • Raspberry preserves add a delicious sweet and tangy complement, but honey mustard is an optional savory dip to try.
  • You can substitute pancake batter if desired, but homemade batter is preferred for authenticity and texture.

Nutrition

Keywords: Monte Cristo Sandwich, Bennigan’s Copycat, Fried Sandwich, Turkey and Ham Sandwich, Deep Fried Sandwich, Raspberry Dip

Find it online: https://trendytasterecipes.com/monte-cristo-sandwich-bennigans-copycat-recipe/