Best Best Monte Cristo Sandwich Recipes

Best Monte Cristo Sandwich image

Provided by Darcys Diner

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 16

8 slices firm bread (we use pepperidge farm)
8 slices deli ham
8 slices deli turkey
4 slices American cheese (or you can use cheddar, my kids prefer american)
4 slices swiss cheese
1 egg, beaten
1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup flour
1 3/4 teaspoons baking powder
2 teaspoons honey dijon mustard
powdered sugar, garnish
maple syrup or jam, for dipping
oil (for frying)

Steps:

Assemble four sandwiches using bread, meats, and cheeses. Set aside. In medium mixing bowl (I use a square casserole dish), combine egg, water, milk, salt, sugar, flour, baking powder & mustard. Beat well. Heat about 1" of oil in deep skillet (I use a large iron skillet). Dip your sandwiches into the coating mixture, I like to get them well soaked. They will be drippy -- try to drain off a bit, carefully slide into the hot oil. Repeat with remaining sandwiches. When nicely browned, gently flip over & brown other side. Remove to paper towels. Sprinkle with powdered sugar. Let cool a few minutes before cutting so the cheese doesn't ooze out. Cut each sandwich into four fingers for easy dipping. Serve with syrup or jam.

Nutrition Facts : Calories 567.7, Fat 21.9, SaturatedFat 10.3, Cholesterol 148.7, Sodium 2340.7, Carbohydrate 55.5, Fiber 2.7, Sugar 8, Protein 35.8

BEST MONTE CRISTO SANDWICH image

Number Of Ingredients 16

8 slices firm bread (we use pepperidge farm)
8 slices deli ham
8 slices deli turkey
4 slices American cheese (or you can use cheddar, my kids prefer american)
4 slices swiss cheese
1 egg, beaten
1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup flour
1 3/4 teaspoons baking powder
2 teaspoons honey dijon mustard
powdered sugar, garnish
maple syrup or jam, for dipping
oil (for frying)

Steps:

Assemble four sandwiches using bread, meats, and cheeses. Set aside. In medium mixing bowl (I use a square casserole dish), combine egg, water, milk, salt, sugar, flour, baking powder & mustard. Beat well. Heat about 1" of oil in deep skillet (I use a large iron skillet). Dip your sandwiches into the coating mixture, I like to get them well soaked. They will be drippy -- try to drain off a bit, carefully slide into the hot oil. Repeat with remaining sandwiches. When nicely browned, gently flip over & brown other side. Remove to paper towels. Sprinkle with powdered sugar. Let cool a few minutes before cutting so the cheese doesn't ooze out. Cut each sandwich into four fingers for easy dipping. Serve with syrup or jam.