Monte Cristo Sandwich

Ingredients Breakdown

Sandwich

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

Batter

• 3 cups (375 g) all-purpose flour
• 2 tbsp baking powder
• ½ tsp 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
• Honey mustard (optional)

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Step-by-Step Instructions

1. Assemble the Sandwiches:
   Start by laying out 9 slices of honey wheat bread. Layer each sandwich with the following:

   • 3 slices of roasted turkey
   • 1 slice of Swiss cheese
   • Another slice of bread
   • 3 slices of honey ham
   • 1 slice of cheddar cheese
   • A final slice of bread

2. Chill the Sandwiches:
   Slice each sandwich diagonally and wrap tightly in plastic wrap. Chill in the fridge for 2-3 hours, or overnight. This helps the sandwiches firm up and hold together during frying.

3. Prepare the Batter:
   In a large bowl, whisk together flour, baking powder, and salt.
   In a separate bowl, combine water and beaten eggs, then whisk to combine.
   Pour the wet mixture into the dry ingredients and whisk until smooth. Set aside.

4. Heat the Oil:
   Pour about 2 inches of vegetable oil into a large pot (enough to fully submerge the sandwich). Heat the oil to 325°F-350°F over medium heat.

5. Fry the Sandwiches:
   Working with one sandwich half at a time, remove the plastic wrap and dip the sandwich into the batter using your hands. Using metal tongs, carefully place the battered sandwich into the hot oil. Hold it down or flip it if necessary to ensure even frying.
   Fry for 4-5 minutes (4 minutes if using pancake batter) until golden brown and crispy. Remove the sandwich from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining halves.

6. Finish and Serve:
   Lightly dust the fried sandwiches with confectioners' sugar and serve with a side of raspberry preserves for dipping. You can also offer honey mustard for an extra flavor kick.

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Pro Tips

• Chill the Sandwiches Well: Chilling helps keep the sandwich intact while frying. The firmer the sandwich, the easier it will be to dip and fry.
• Oil Temperature: Make sure the oil is within the 325°F-350°F range to avoid soggy or overly greasy sandwiches. Use a thermometer to monitor the oil temperature.
• Batter Variations: You can use pancake batter as a shortcut, but homemade batter gives a crispier, more flavorful finish.

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Perfect Pairings

• Drinks: Serve with a fresh iced tea, lemonade, or a light sparkling wine.
• Sides: Pair with a simple side salad or crispy French fries for a complete meal.

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Common Mistakes to Avoid

• Overcrowding the Fryer: Frying multiple sandwiches at once can lower the oil temperature, making them greasy. Fry in batches for best results.
• Underdipping: Ensure the sandwich is well-coated in batter for the crispy, golden finish.

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FAQs

Can I use a different type of bread?
Yes! You can use white bread, sourdough, or even brioche for a slightly different flavor and texture.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven for the best crispy result.

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Final Thoughts

These Fried Monte Cristo Sandwiches are indulgent and absolutely delicious! The combination of savory turkey and ham, gooey melted cheese, and crispy, golden bread dusted with powdered sugar makes for an irresistible treat. Perfect for brunch or a special occasion!