With a Grateful Prayer and a Thankful Heart: Monte Cristo Sandwich 2-ways

Thursday, June 4, 2015

Monte Cristo Sandwich 2-ways

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


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

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


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.


Sharon Izzard said...

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

My Recent Favorite Books said...

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

Bev said...

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

Lea said...

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

Mildred said...

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

SavoringTime in the Kitchen said...

Oh my, that looks decadent and delicious! We never had a Bennigan's here but I know I would have ordered the Monte Cristo :)


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