Monte Cristo Sandwiches are easy to make at home. This classic sandwich is served warm with a crisp batter shell and gooey cheesy filling.
How I created this Monte Cristo sandwich Recipe
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 at any restaurant I order it, but 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)
Anytime I have the fryer out (usually once a month) I make these – 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)
Just take me to the Deep Fried Monte Cristo Recipe already!
If you’d rather skip my tips and tricks for deep-fried Monte Cristo sandwich, along with links to other deep fried food and get straight to this delicious Monte Cristo sandwich – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect Monte Cristo Sandwich
-If you don’t want to spend the money on a deep fryer, you will need a good thermometer and you’ll have to babysit the pot.
-Be sure to pick the right oil. Olive oil is not good for deep frying (too sensitive to heat), but many other oils are good, and their flavor can add to the dish.
-After stacking the sandwiches squish them to make them easier to dip
-Use toothpicks to hold the sandwiches together while dipping in the batter
-Use the toothpicks to dip the sandwich in the batter and then in the oil. A fork will leave areas of the sandwich without batter.
-Have a jelly roll pan with newspaper and a paper towel ready for the finished fried Monte Cristo sandwiches to drain before you start frying.
-When taking out the toothpicks twist first to break the batter then pull out. This way you won’t take a chunk of fried batter with you when you take the toothpick out.
-You can reuse frying oil, just strain it into a container till you want to use it again. And if you fry meat, be sure to keep your meat frying oil and your everything-else frying oil separate. Cross contamination is dangerous.
If you love the Monte Cristo you’ll love these other deep fried foods!
Homemade Deep Fried Monte Cristo Sandwich
If you love the Monte Cristo sandwich as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
To watch me make this Monte Cristo Sandwich play the video in the recipe card.
How to make a homemade deep fried Monte Cristo Sandwich
- 8 to 12 cups vegetable or Canola oil
For EACH sandwich
- 3 slices sandwich bread
- 1 slice Swiss cheese deli-style
- 3 ounces sliced turkey deli-style
- 1 slice cheddar cheese deli-style
- 3 ounces sliced ham deli-style
Batter (easily good for 2, MAYBE 3)
- 2 egg yolks
- 1 cup ice water
- 1 cup all purpose flour
- 1 teaspoon baking soda
- Powdered sugar
On the Side
- 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