Bennigans Monte Cristo Sandwich (Print Version)
# Ingredients:
→ Sandwich
01 -
9 slices honey wheat bread
02 -
9 slices thick-cut roasted turkey
03 -
9 slices thick-cut honey ham
04 -
3 slices mild cheddar cheese
05 -
3 slices Swiss cheese
→ Batter
06 -
3 cups (375g) all-purpose flour
07 -
2 tablespoons baking powder
08 -
½ teaspoon kosher salt
09 -
2⅔ cups water
10 -
2 large eggs, beaten
11 -
Vegetable or canola oil, for deep frying
12 -
½ cup (62.5g) confectioners' sugar
→ Dipping Sauce
13 -
Red raspberry preserves
14 -
Honey mustard (optional)
# Instructions:
01 -
Layer bread with turkey and Swiss cheese, second bread slice, ham and cheddar cheese, final bread slice. Cut diagonally, wrap in plastic, and chill 2-3 hours.
02 -
Whisk together flour, baking powder, and salt. Combine water and eggs separately, then mix into dry ingredients until smooth.
03 -
Heat 2 inches oil in large pot to 325°F-350°F.
04 -
Dip each sandwich half in batter, then fry 4-5 minutes until golden brown. Drain on paper towels.
05 -
Dust with confectioners' sugar and serve with raspberry preserves and optional honey mustard.
# Notes:
01 -
Can use store-bought pancake batter as alternative
02 -
Chilling helps sandwich stay together while frying