Tuesday, March 15, 2011

Tasty Tuesday – Bennigan’s Monte Cristos

Tasty Tuesday

Welcome to another week of Tasty Tuesday here at The Young'ns!
There’s a recipe index under the food tab above if you’re ever looking for a recipe I’ve already blogged.
Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)

Not the easiest recipe in the world, it’s quite messy, but oh-so-worth-it!! You can pan fry them or deep fry, both methods work. The pan frying takes longer because you have to flip it over and hold it there with tongs, but it still works just fine. Deep frying is faster, but then, well, it’s deep fried :)

Bennigan’s Monte Cristos

Based on this recipe from CopyKat Recipes.


  • 9 Slices Wheat Bread
  • 3 Slices Cooked Turkey
  • 3 Slices Cooked Ham
  • 3 Slices American Cheese
  • 3 Slices Swiss Cheese
  • Batter
    • 1 Egg
    • 1 – 1 1/4 C. Water
    • 1/2 tsp. Salt
    • 1 tsp. Sugar
    • 1 1/2 C. Flour
    • 1 Tbs. Baking Powder
  • Vegetable Oil (for deep frying)
  • Raspberry or Strawberry Jam for dipping


  • 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. Wrap tightly in plastic wrap and refrigerate 1 hour-overnight. This really really really helps, don’t skip this step (unless you want your sandwiches to fall apart)
  • 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 preserves, pickle garnish and your favorite side order of French fried potatoes.



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