The first time I sat down and enjoyed a Monte Cristo sandwich I was 20 and living in Dallas. It was AMAZING and I have been in love ever since. ANYTIME this is on the menu I get it, and NOW I don’t have to wait for the occasional trips to Disneyland…. I can make my own at home (and I do… seriously all the time)
I have made these 3 times since the beginning of the year and thankfully my kids love them just as much as I do! I mean WHAT’S not to love? battered, fried, melted cheese, lunch meat… I DIE.
Seriously so so so so SO easy and the clean up isn’t bad either. KEEP the used oil in it’s own container and use again and again I fry a LOT (the fried sweets, the Tonkatsu, doughnuts… we go through oil so I always reuse – but keep non meat and meat oil separate)
- 8 to 12 cups vegetable or Canola oil
- 3 slices whole wheat sandwich bread
- 1 slice Swiss cheese (deli-style)
- 3 ounces sliced turkey (deli-style)
- 1 slice American cheese (deli-style)
- 3 ounces sliced ham (deli-style)
- 2 egg yolks
- 1 cup ice water
- 1 cup all purpose flour
- 1 teaspoon baking soda
- Powdered sugar
- raspberry preserves
- Heat 8 to 12 cups (you want it 4 inches deep) of oil in a deep fryer or large saucepan to 375 degrees.
- Layer bread - cheddar - ham - bread - turkey - swiss cheese - bread. Press down on the sandwich with the palm of your hand to flatten it a bit.
- Slice the sandwich in half diagonally, press toothpick into each corner at an angle to hold the layers together.
- Mix the batter ingredients together until mostly smooth
- Dip a sandwich half into the batter and coat all the sides well, but let the excess batter drip off.
- drop the battered sandwich into the oil and repeat until you have all the sandwich halfs in that you can comfortablely fit (don't over crowd in the oil)
- Fry the sandwich for 2-3 minutes on each side, It should be golden brown when done.
- Remove the sandwich halves to a cooling rack over paper towels to drain. When you can touch the sandwich, slice each half in half making four pieces (you want to eat the sandwiches still warm). Dust the sandwich with powdered sugar and serve it with a small bowl of raspberry preserves
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