Best 20 Monte Cristo Sandwich Recipes

MONTE CRISTO SANDWICH - THE REAL ONE

Steps:

• Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
• Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
• Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

MONTE CRISTO SANDWICH

Steps:

• On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich.
• Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.)
• Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total.
• Cut the Monte Cristo in 1/2, transfer it to a place, and garnish with the strawberry and orange. Spoon some jam over each 1/2 and serve immediately.

MONTE CRISTO SANDWICH

Steps:

• Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
• In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
• In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners' sugar.

BENNIGANS MONTE CRISTO SANDWICH

Steps:

• Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread.
• Place third slice.
• in-between and secure the triple-decker sandwich in the corners with tooth picks.
• Place egg in mixing bowl, add water and beat together.
• Add salt, sugar, flour, and baking powder.
• Beat batter until smooth.
• Dip sandwich in batter and carefully cover all the sides and surface.
• Carefully place in hot oil and fry until golden.
• When sandwich has turned a warm gold color remove from hot oil and place on paper towel.
• Let cool for a few minutes before removing the tooth picks.
• Before serving slice into fourths and sprinkle.
• with powder sugar.
• Serve with Raspberry jam.

ORIGINAL 1949 BROWN DERBY COOKBOOK - MONTE CRISTO SANDWICH

Steps:

• Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.
• For each sandwich, lightly butter 3 slices of bread on both sides.
• Place 2 slices of turkey and 2 of ham between 2 slices of bread.
• Top with 2 slices of cheese and add last slice of bread.
• Trim crusts, secure with toothpicks, and cut in half on the diagonal.
• Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat.
• Dip sandwich halves, top and bottom, in batter.
• When butter foams, place sandwiches in skillet and fry until golden brown, about 2 minutes.
• Add remaining 2 tablespoons butter to skillet, turn sandwiches, and fry for 2 minutes more.
• Transfer to plates, sprinkle with confectioners' sugar, and serve with jelly.

BEST MONTE CRISTO SANDWICH

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.

MONTE CRISTO OMELET SANDWICH

Steps:

• Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
• Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
• Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
• Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
• Set the sandwich on a plate and dust with the confectioners' sugar.

MINI MONTE CRISTO SANDWICH APPETIZERS

Steps:

• Place one slice each of turkey, Swiss cheese, and ham on 6 bread slices.
• Top with remaining bread slices and cut into quarters; hold sandwiches together with wooden toothpicks if needed.
• -=Batter=- Sift flour, baking powder and salt together. Add water to egg and beat slightly. Add egg to flour mixture and beat until smooth.
• Dip mini monte cristo sandwich quarters into batter and fry in hot oil until golden brown, turning once.
• Remove toothpicks and sprinkle lightly with powdered sugar.
• Serve with a side of raspberry jam to dip them inches.

TURKEY MONTE CRISTO SANDWICH

Steps:

• To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich. In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste. Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.

FRIED MONTE CRISTO SANDWICH

Steps:

• Assemble sandwiches starting with one slice of bread, then 1 slice of ham, a slice of cheese and then a slice of turkey; place one slice of bread and repeat with ham, cheese and turkey, top with a slice of bread. Cut into quarters and secure with toothpicks. Cover sandwiches with plastic wrap and refrigerate overnight.
• Heat oil in deep fryer to 365 degrees.
• Dust each quarter sandwich with flour until all sides are coated; dip into beaten egg and toss into panko and cover completely.
• Carefully lower sandwich quarters one at a time into deep hot oil; fry until golden brown on all sides. Drain; remove toothpicks before serving.

BENNIGAN'S MONTE CRISTO SANDWICH

Steps:

• 1. Separate the 9 pieces of bread on a cutting board.
• 2. Put 3 slices of bread aside.
• 3. Using the remaining 6 slices: On 3 pieces place one slice Turkey and one slice Swiss cheese. On the other 3 slices of bread; place one slice Ham and one slice American cheese.
• 4. Using the 3 slices of bread you set aside earlier; layer the sandwich. (Should be Turkey/Swiss, bread, then Ham/American layer) Will be a triple decker sandwich. Will make 3 sandwiches.
• 5. Place a tooth pick in each corner of the sandwiches so the sandwiches will hold together. (4 per sandwich - Total of 12 toothpicks).
• 6. Crack egg in a medium/large mixing bowl. Add water and beat together until fully mixed.
• 7. Add salt,sugar, baking powder, and flour and stir until batter is smooth.
• 8. Dip sandwich in batter. Carefully cover all sides and surfaces. (Make sure every surface of the sandwich is covered in batter or it wont fry right)
• 9. Carefully place in hot oil.
• 10. Fry until golden brown (usually 3-5 minutes per side).
• 11. Once it is golden brown remove from hot oil and place on a paper towel to drain off excess oil.
• 12. Let cool for a few minutes.
• 13. Remove the toothpicks.
• 14. Slice in half, or into fourths.
• 15. Put on a plate and dust with powdered sugar.
• 16. Serve with a side of Raspberry preserves for dipping!
• 17. Enjoy!!! :)

MONTE CRISTO SANDWICH

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

GRILLED MONTE CRISTO SANDWICH

Steps:

• To assemble sandwich, top 1 slice of bread with turkey, cheese and ham.
• Cover with remaining slice of bread.
• Melt butter in small skillet over medium heat.
• Dip sandwich in beaten egg, turning to coat both sides.
• Cook sandwich 3 to 4 minutes on each side until golden brown.
• Top sandwich with strawberry jam.
• Sprinkle with powdered sugar, if desired.

MONTE CRISTO SANDWICH WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Break each piece in half.
• Heat oil in a skillet over medium heat.
• Whisk milk, egg, and nutmeg together in a shallow bowl. Dip each bread slice in the egg mixture.
• Cook dipped bread slices in the hot oil until French toast is lightly browned, 2 to 3 minute per side. Transfer French toast to a work surface and turn heat under skillet to medium-low.
• Spread cranberry sauce over 1 French toast piece and top with turkey, provolone cheese, and bacon. Spread mustard on the other French toast piece and top with ham; lay on top of bacon layer, ham-side down, creating a sandwich.
• Cook sandwich in the skillet until cheese is melted and sandwich is heated through, 3 to 4 minutes per side.

A GREAT MONTE CRISTO SANDWICH - LONGMEADOW

Steps:

• In a bowl, put turkey, oil, and seasonings, rubbing over turkey.
• Heat a saute' pan on medium heat, spraying with non-stick spray.
• Add turkey and cook 3 minutes a side. Set on plate.
• In a shallow dish, mix together egg white, milk, and salt & pepper if desired, whisk thoroughly.
• Spread approximately 2 teaspoons (to taste) mustard on 2 slices of bread.
• Put bread with mustard side up on work area.
• Layer spinach, pear (if using) and turkey, and cheese onto each mustard topped bread.
• Spread other 2 bread slices with mustard, and top the layered sandwich, mustard side down.
• In same skillet heat remaining oil over a medium heat.
• Using a spatula, dip sandwich in egg/milk mixture.
• Flip sandwich, and do the same to the other side.
• Do the same with second sandwich.
• Transfer to pan, and heat and saute' sandwich (5 minutes a side) turn sandwich and cook on second side.
• Cut in half and serve on porch with gloves and a scarf, or summer shorts, your choice.
• Oh and a pickle. Must have a pickle.
• And chips too!
• Ok, maybe an apple.
• Whatever, take a break.

MONTE CRISTO SANDWICH "BENNIGANS" KNOCK OFF

Steps:

• 1. Mix flour . Salt and baking powderSalt Mix in water egg and a dash of vanilla Mix well and set aside
• 2. Heat oil about 1 inch deep
• 3. Build sandwich. Bread mustard turkey ham Swiss cheese bread. Secure corners and center with toothpicks
• 4. Dip sandwich in batter flipping to coat both sides and edges ... Place in hot oil and fry until golden brown. Remove from oil onto paper towel to drain. Plate sprinkle with powder sugar and cut Serve with raspberry jam

MONTE CRISTO SANDWICH WITH SWEET MUSTARD SAUCE

Steps:

• To prepare sauce, combine first 4 ingredients in a small saucepan over low heat, stirring well with a whisk. Cook until jelly melts.
• To prepare sandwiches, combine egg substitute, milk, salt, and pepper in a shallow dish.
• Place one slice each of the turkey, ham, and cheese on each of 4 bread slices. Top with remaining bread slices. Dip both sides of each sandwich into the egg substitute mixture. Place sandwiches in a large nonstick skillet coated with cooking spray over medium-high heat. Reduce heat to medium; cook for 3 minutes on each side or until sandwiches are golden. Sandwiches can also be cooked in a pannini press.
• Sprinkle sandwiches with powdered sugar. Serve sandwiches with sauce.

BEST MONTE CRISTO SANDWICH

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.

MONTE CRISTO SANDWICH

Steps:

• For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken.
• Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired.
• Place on top of turkey or ham slice and top with 2 thin slices of cheese.
• Butter third slice for top; press sandwich lightly and trim crusts.
• Cut into halves diagonally and secure with toothpicks.
• Beat eggs with milk and salt.
• Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine.
• Brown on all sides, adding more butter when necessary.
• Dust lightly with powdered sugar & remove toothpicks before serving.

MONTE CRISTO SANDWICH

Steps:

• Spread one side of each slice of bread with preserves.
• Layer ham and cheese between the spread side of the bread slices.
• In a shallow bowl or pie plate, beat together milk and egg white.
• Coat a nonstick pan or griddle with cooking spray.
• Heat over medium heat.
• Dip each sandwich in milk mixture, turning to coat.
• Place in pan; cook 2 minutes per side or until golden brown and cheese is melted.
• Sprinkle with powdered sugar.
• Yield: 2 servings.