Monte Cristo Sandwich

Two halves of a sandwich dusted with powdered sugar, served with cantaloupe slices and grapes.

4.37 from 11 votes

This wonderfully delicious and surprisingly light ham, turkey, and cheese triple decker sandwich is a tantalizing meal! This Disney World sandwich is the perfect brunch or breakfast sandwich that the whole family will love.

Prep Time20

Cook Time15

Chill 2 hours (or freeze 1 hour)2

Total Time2 35

Course: Main Course

Cuisine: American

Servings: sandwiches

Author: Jenny DeRemer

Cost: $3.02 per sandwich

Equipment

Dutch oven
2 tongs

Ingredients

For the Sandwich

12 slices turkey breast smoked
12 slices ham
8 slices Swiss cheese
8 slices American cheese
12 slices white bread
4-6 cups vegetable oil enough to be 4-6 inches deep in your pot

For the Batter

3 cups all-purpose flour
2 tablespoons baking powder
2 teaspoon salt
2 large eggs or 1 extra-large egg
2⅔ cups water filtered

For Serving

red raspberry jam
powdered sugar for dusting

US Customary - Metric

Instructions

Preparation

Gather 2 sets of kitchen tongs. Line a baking sheet with paper towels and place a wire cooling rack on top. Pour enough oil into a large Dutch oven to cover a sandwich half and attach a candy thermometer to the wall.

Assembling the Sandwiches

Lay 3 slices of bread on a clean work surface. Add 3 slices of turkey to one slice of bread, followed by 2 slices of Swiss cheese. Top with one of the other pieces of bread.
Continuing atop the turkey and Swiss components, add 3 slices of ham, followed by 2 slices of American cheese. Top with the third and final piece of bread.
Cut the sandwich diagonally. Wrap tightly in plastic film and refrigerate for 2 hours or freeze for 1 hour.

Make the Batter

Pour the flour into a large bowl, then add the baking powder, salt, eggs, and filtered water. Whisk until smooth.

Frying the Sandwiches

Heat the oil over medium heat until it reaches a temperature of 335°F-350°F. Be careful not to overheat the oil, and adjust the heat as needed to maintain a stable temperature.
Unwrap one sandwich and work with one half at a time. Dip and coat the sandwich half in batter, making sure it's fully covered. Then, use the first set of kitchen tongs to lower it into the hot oil, holding it for a moment before releasing. Use the tongs to submerge and flip the sandwich until it's golden brown on all sides, which should take around 5 minutes.
Once the sandwich half is done, remove it from the oil with the second clean set of tongs and place it on the wire cooling rack. Repeat the process with the second half of the sandwich and the remaining sandwich halves.

Serving

Cut each sandwich half in half again on the diagonal. Arrange four quarters per plate and dust generously with confectioners' sugar. Serve with a side of red raspberry jam or a small dish of real maple syrup.

Notes

Feel free to double the amount of turkey and ham in each sandwich. If you plan to double the meat, be sure to adjust your quantities before shopping.
Use a thermometer to ensure accurate oil temperature. Keep the oil between 335-365°F for optimal frying.
Don't overcrowd. Fry sandwich halves individually to prevent oil temperature fluctuations. Cook sandwiches until golden brown on all sides for crispy exterior and melted cheese.
You can make this recipe ahead of time up to the point when the sandwiches are wrapped and refrigerated. They can be stored in the fridge for up to two days. If freezing, freeze no longer than 1 hour.
To store leftovers, place into paper towel-lined airtight containers and refrigerate up to 3 days. To reheat, wrap quarters in foil and bake in a preheated oven at 350°F for 5-7 minutes, or until warmed through and crispy again.

Nutrition