What is the best batter for a Monte Cristo sandwich?

The best batter is a homemade mixture of 3 cups all-purpose flour, 2 tablespoons baking powder, ½ teaspoon kosher salt, 2 ⅔ cups water, and 2 large beaten eggs. This yields a crispy neutral coating that lets the fillings shine. For a sweeter and slightly thicker crust, you can substitute store-bought pancake batter like Krusteaz.

How do you keep a Monte Cristo sandwich from falling apart when frying?

To prevent the sandwich from falling apart, you must chill the assembled halves tightly wrapped in plastic wrap for at least 2 to 3 hours, or up to overnight. This firms up the bread and fillings. The oil must also be kept between 325°F and 350°F; if it gets too hot the outside will burn before the center is set.

What classic dipping sauces are served with a Monte Cristo sandwich?

The traditional dipping sauce is red raspberry preserves, which provides a tart-sweet contrast to the rich fried sandwich. Confectioners' sugar is generously dusted on top before serving. Honey mustard is also a popular optional dipping sauce that adds tanginess.

Can you make a Monte Cristo sandwich in an air fryer?

Yes, an air fryer can be used to make a lighter version of a Monte Cristo sandwich. Prepare and chill the sandwich as directed, then spray or lightly brush it with oil and air fry at 350°F until the coating is golden and the cheese is melted, about 6 to 8 minutes. The texture will be less crisp than deep-frying but still very enjoyable.

The Ultimate Monte Cristo Sandwich {Bennigan’S Copycat} Recipe

Name: Monte Cristo Sandwich {Bennigan’s Copycat}
Prep time: 3 h 30 min
Cook time: 5 min
Total time: 3 h 35 min
Ingredients: Sandwich 9 slices honey wheat bread 9 slices roasted turkey, deli meat – we prefer a thick cut 9 slices honey ham, deli meat – we prefer a thick cut 3 slices mild cheddar cheese 3 slices Swiss cheese Batter 3 cups all-purpose flour 2 tablespoons baking powder; 0.5 teaspoon kosher salt 2 ⅔ cups water 2 large eggs, beaten vegetable or canola oil, for deep frying; .5 cup confectioners’ sugar Dipping Sauce red raspberry preserves, for dipping honey mustard, for dipping

Ingredients

Scale

Sandwich
9 slices honey wheat bread
9 slices roasted turkey, deli meat – we prefer a thick cut
9 slices honey ham, deli meat – we prefer a thick cut
3 slices mild cheddar cheese
3 slices Swiss cheese

Batter
3 cups all-purpose flour
2 tablespoons baking powder
0.5 teaspoon kosher salt
2 ⅔ cups water
2 large eggs, beaten
vegetable or canola oil, for deep frying
0.5 cup confectioners’ sugar

Dipping Sauce
red raspberry preserves, for dipping
honey mustard, for dipping

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Instructions

Sandwich
1-Assemble sandwiches on a work surface: Assemble sandwiches on a work surface. Start with one slice of bread, three slices of turkey, 1 slice of Swiss cheese, another slice of bread, three slices of ham, 1 slice of cheddar cheese and one final slice of bread.
2-Slice the sandwich diagonally and then wrap: Slice the sandwich diagonally and then wrap tightly in plastic wrap and chill for 2-3 hours (up to overnight). Chilling allows the sandwich to firm up which will help it hold together in the frying process.

Batter
3-After chilling the sandwiches, make the batter*: After chilling the sandwiches, make the batter*.
4-In a large bowl combine flour, baking: In a large bowl combine flour, baking powder, and salt. Whisk to combine.
5-In a separate bowl combine water and: In a separate bowl combine water and egg, whisking to combine. Pour the wet mixture into the dry mixture and whisk well until all ingredients are incorporated and the batter is smooth. Set aside while you heat the oil.

Frying the Sandwiches
6-Pour about 2 inches (or more) of: Pour about 2 inches (or more) of oil into a large pot (enough to cover the sandwich) and set it over medium heat. Heat the oil to a temperature between 325°F-350°F.
7-Working one half a sandwich at a: Working one half a sandwich at a time, remove the plastic wrap from the chilled sandwich and dip it into the batter with your hands. Then, use metal tongs to dip the sandwich into the hot oil. You may have to hold down the sandwich to submerge in oil or flip it. Fry until golden brown (4-5 minutes with homemade batter or closer to 4 minutes with pancake batter). Remove from the oil and set on a paper towel-lined plate to drain slightly. Repeat with the remaining halves.
8-Sprinkle the fried sandwich lightly with confectioners’: Sprinkle the fried sandwich lightly with confectioners’ sugar and serve with a side of raspberry preserves for dipping.

Last Step:

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Prep Time: 30 min
Cook Time: 5 min
Method: stovetop

Nutrition

Serving Size: 1sandwich
Calories: 896