Monte Cristo Sandwich with Raspberry Dipping Sauce Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 62 reviews
A classic Monte Cristo sandwich featuring layers of roasted turkey, honey ham, Swiss and cheddar cheeses sandwiched between honey wheat bread, dipped in a light, fluffy batter, deep-fried to golden perfection, and sprinkled with confectioners' sugar. Served with raspberry preserves and optional honey mustard for a sweet and savory treat, perfect for a flavorful main course.
Total Time:3 hours 30 minutes
Yield:3 sandwiches
Ingredients
Sandwich
9 slices honey wheat bread
9 slices roasted turkey, deli meat (thick cut)
9 slices honey ham, deli meat (thick cut)
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
vegetable or canola oil, for deep frying
½ cup (62.5 g) confectioners' sugar
Dipping Sauce
red raspberry preserves, for dipping
honey mustard (optional), for dipping
Instructions
Assemble Sandwiches: Lay one slice of honey wheat bread on a work surface, add 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. Repeat to make three sandwiches.
Slice and Chill: Slice each sandwich diagonally into halves, wrap tightly in plastic wrap, and chill in the refrigerator for 3 hours to overnight. This firms up the sandwich to help it hold together during frying.
Prepare Batter: In a large bowl, whisk together the flour, baking powder, and kosher salt. In a separate bowl, combine water and beaten eggs, whisking well, then pour the wet mixture into the dry ingredients. Whisk until smooth and fully incorporated. Set aside.
Heat Oil: Pour about 2 inches of vegetable or canola oil into a large pot and heat over medium heat until reaching 325°F to 350°F (about 4-5 minutes to preheat).
Batter and Fry: Remove plastic wrap from a sandwich half, dip it completely into the batter using your hands, then use metal tongs to submerge it fully into the hot oil. Hold the sandwich under the oil or flip it carefully to ensure even frying. Fry each half for 4 to 5 minutes until golden brown.
Drain and Repeat: Remove the fried sandwich from oil and place it on a paper towel-lined plate to drain excess oil. Repeat the frying process with all sandwich halves.
Serve: Sprinkle the fried sandwiches lightly with confectioners' sugar. Serve warm with red raspberry preserves and optional honey mustard on the side for dipping.
Notes
Chilling the sandwiches before frying helps them hold together and prevents the filling from leaking.
You can substitute pancake batter if preferred, but homemade batter yields a lighter crust.
Use a deep pot with enough oil to fully submerge the sandwich halves for even frying.
Maintain the oil temperature between 325°F and 350°F to avoid greasy or undercooked crust.
Serve immediately for the best texture, as the sandwich is crispest when freshly fried.
For a lighter alternative, try baking the batter-coated sandwiches at 400°F for 15-20 minutes, flipping halfway, though this changes the traditional texture.
