Deep-Fried Monte Cristo with Ham, Turkey, and Swiss
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
2
Level
Medium
Deep-fried Monte Cristo sandwiches should be made in small batches of up to two sandwiches at a time, the number of sandwiches that can be battered and fried while the oil is heating. Monte Cristos contain slices of ham and turkey and Swiss cheese between slices of hearty bread. Powdered sugar and raspberry preserves finish the craggy fried coating.
Use bread slices that are at least 3/4 inch (1.9 cm) thick. Thin sandwich bread won't work well in this batter. To allow room for melted Swiss cheese, I fold the meat between pieces of bread in each sandwich. I shape the sandwiches by hand and insert toothpicks diagonally into the corners of the sandwiches. Do this before coating with batter.
I suggest purchasing a Dutch oven and deep-frying thermometer to make this dish. Do not fry more than two sandwiches at a time to avoid a major drop in oil temperature. The breading will be unevenly cooked and crunchy, and the cheese will melt. A slotted spoon will be useful for turning the sandwich.
Drain the sandwiches on a rack. Slice the sandwiches into four triangular slices with a serrated knife. Dust the slices generously with confectioners' sugar. Offer red raspberry jam on the side in a small dish. I suggest pairing an Asian coleslaw or Vietnamese noodle salad with the dish for brunch when serving more than one person.
Why this recipe works
- The recipe makes two sandwiches, an appropriate number for one person at brunch or lunch or two people to share.
- Each sandwich is made up of four triangles. Jars of raspberry jam are provided for dipping.
- The batter rests for 5 minutes during oil heating and before frying starts.
- Cold fillings and diagonal toothpicks prevent layers from falling apart during frying in hot oil.
- A wire rack is used to drain the sandwich for 60 seconds before topping it with powdered sugar.
- Raspberry pairs well with other dips that have a sweet and sour taste to complement the savory dip.
Ingredients
- •4 slices thick-cut white bread (Texas toast style, at least 3/4 inch (1.9 cm) thick)
- •Dijon mustard or butter (optional, for the inner sides of the bread)
- •6 slices thinly sliced ham (deli style)
- •6 slices roasted turkey breast (thinly sliced)
- •4 slices Swiss cheese (high-quality melting cheese)
- •1 ½ cups all-purpose flour (190 g)
- •2 tbsp cornstarch (16 g)
- •1 tsp baking powder (5 g)
- •salt (a pinch)
- •1 ¼ cups ice-cold milk or sparkling water (300 ml)
- •1 quart neutral oil (for frying)
- •2 tbsp powdered sugar (sifted, for dusting)
- •½ cup raspberry preserves (for dipping)
Instructions
- 1
Spread a very thin layer of Dijon mustard or butter on the inner sides of the bread, if using.
- 2
Place two slices of Swiss cheese on two bread slices, then top with folded ham and turkey.
- 3
Close the sandwiches with the remaining bread slices and press down firmly with your palm.
- 4
Insert toothpicks at an angle into the corners of each sandwich.
- 5
Whisk the flour, cornstarch, baking powder, and a pinch of salt in a large bowl.
- 6
Slowly whisk in the ice-cold milk or sparkling water until the batter is smooth and thick.
- 7
Let the batter rest for 5 minutes while the oil heats.
- 8
Heat the neutral oil to 350°F (175°C) in a Dutch oven or deep fryer.
- 9
Submerge each sandwich in the batter, coating every side including the crusts.
- 10
Lift out the sandwich and let the excess batter drip off for a second.
- 11
Gently lower the sandwich into the 350°F (175°C) oil and fry for 2-3 minutes per side.
- 12
Flip the sandwich with a slotted metal spoon when the bottom is deeply bronzed.
- 13
Drain the fried sandwich on a wire rack for 60 seconds.
- 14
Remove the toothpicks and cut each sandwich into four triangular quarters with a sharp serrated knife.
- 15
Dust the tops generously with sifted powdered sugar.
- 16
Serve immediately with raspberry preserves for dipping.
FAQ
Nutrition (per serving)
Calories
850
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