Lunches · 3 min read
Bennigan's Monte Cristo Sandwich (Copycat)
This copycat Bennigan's Monte Cristo Sandwich is the ultimate sweet and savory indulgence! Triple-decker sandwich with turkey, ham, American and Swiss cheese, dipped in light batter and fried golden. Served with powdered sugar and raspberry preserves just like the restaurant.
★ 5.0 (8)
The first time I tasted a Bennigan's Monte Cristo Sandwich, the sweet and savory contrast caught me off guard. That deep fried triple-decker sandwich, stacked with turkey, ham, American and Swiss cheese, became an instant favorite. The dish has roots in the early 1900s as an American take on the French Croque Monsieur, and it really took off when Disneyland in Anaheim started serving it in the 1960s. Now I'm showing you how to make this restaurant classic at home.
Why You’ll Love This Monte Cristo Sandwich Copycat
- The combination of powdered sugar and raspberry preserves with salty ham and turkey is a flavor pairing you won't forget.
- The light batter creates a crispy shell while the bread stays soft and tender inside.
- It's a fun weekend project that tastes just like the restaurant version, without leaving home.
Key Ingredients for an Authentic Monte Cristo Sandwich
- Wheat bread gives the sandwich structure and a slightly nutty flavor. You can substitute white or sourdough, but choose a sturdy loaf that won't fall apart when soaked in batter.
- American and Swiss cheese melt together for a creamy, tangy contrast. American melts smoothly, while Swiss adds a nutty note. You can use provolone or cheddar if you prefer.
- All-purpose flour and baking powder create the light, crispy batter. The baking powder gives it a slight lift, so don't skip it. For a gluten-free version, use a 1:1 gluten-free flour blend.
Kitchen Tools for Making a Monte Cristo Sandwich
- Deep fryer or a large heavy-bottomed pot for even heat
- Deep-fry thermometer to monitor oil temperature
- Toothpicks to hold the triple-decker together
- Slotted spoon or tongs for turning and removing the sandwiches
- Paper towels for draining
Tips for Frying the Best Monte Cristo Sandwich
- Keep the oil between 325°F and 350°F. If it's too hot, the batter will brown before the bread cooks through; too cool and the sandwich will absorb oil.
- Secure the sandwich with toothpicks before dipping so the layers stay together during frying.
- Dip the sandwich quickly and let excess batter drip off. You want the bread fully coated but not dripping.
- Fry one sandwich at a time to avoid dropping the oil temperature.
- Let the fried sandwiches rest on paper towels for a few minutes before removing the toothpicks and slicing.
Monte Cristo Sandwich Variations to Try
- Swap the wheat bread for sourdough or brioche for a different texture.
- Add a slice of bacon to the turkey layer for extra smokiness.
- Use chicken breast instead of turkey for a lighter option.
- For a baked version, skip the batter and toast the sandwich in a panini press until golden.
What to Serve with a Monte Cristo Sandwich
- Dust with powdered sugar right before serving
- Serve with raspberry preserves on the side for dipping
- Add pickle slices for a tangy contrast
- Pair with French fries for a full meal
How to Store Leftover Monte Cristo Sandwiches
Leftover Monte Cristo sandwiches will keep in an airtight container in the fridge for up to 2 days. They will lose their crispness, so expect a softer texture. For the best results, reheat them in the oven or air fryer rather than the microwave.
Can You Freeze a Monte Cristo Sandwich?
Freezing a fried Monte Cristo is not ideal because the batter will turn soggy when thawed. If you want to prep ahead, assemble the sandwiches without battering, wrap them tightly in plastic wrap, and freeze for up to a month. Thaw in the fridge overnight, then batter and fry as directed.
Best Ways to Reheat a Monte Cristo Sandwich
The best way to reheat a Monte Cristo is in a 350°F oven for about 10 minutes, or in an air fryer at 350°F for 5 to 7 minutes. This helps restore some of the crispness. Avoid the microwave, which will make the bread soggy.
Source recipe: Bennigan’s Monte Cristo Sandwich (Copycat) (SnapChef ID 1fac1970-af07-49ce-878b-6dd178b0b6ef). Nutrition is estimated per serving.
Ingredients
Directions
- In a deep fryer or large heavy-bottomed pot, heat 3 to 4 inches of oil to 325°F to 350°F. The oil should be hot but not smoking, and it should be deep enough to fully submerge a triple-decker sandwich.
- Each sandwich will use 3 slices of bread. On one slice of bread, place a slice of turkey and a slice of Swiss cheese. On another slice of bread, place a slice of ham and a slice of American cheese. Place the third slice of bread in between and secure the corners of the triple-decker sandwich with toothpicks. Repeat for the remaining 2 sandwiches.
- Combine the egg and water in a mixing bowl and beat well. Add the salt, sugar, flour, and baking powder and beat until smooth.
- Quickly dip a sandwich into the batter, ensuring that all sides and surfaces are covered. The bread should be fully saturated but not falling apart.
- Carefully lower the sandwich into the hot oil and fry until golden. If the oil is the right temperature, you should hear a gentle sizzle when the sandwich hits the oil. When the sandwich turns a warm golden color, remove it from the oil and place it on a paper towel to drain. Repeat for the remaining sandwiches.
- After the sandwiches have cooled for a few minutes, remove the toothpicks. Slice the sandwiches into fourths (triangles) and sprinkle with powdered sugar.
- Serve with raspberry preserves, as well as pickle slices and French fries if desired.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use a different type of bread?
Yes, you can use sourdough, brioche, or even white bread. Wheat bread is traditional for this copycat, but any sturdy bread that holds up to frying will work. Just make sure the slices are thick enough to support the fillings.
What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils won't overpower the flavor of the sandwich and can handle the 350°F temperature without burning.
How do I keep the sandwich from falling apart?
The toothpicks are essential. Insert them through the corners of the triple-decker before dipping and frying. They hold the layers together while the batter sets. Remove them after the sandwich has cooled for a few minutes.
Can I make this without a deep fryer?
Yes, you can use a large heavy-bottomed pot with 3 to 4 inches of oil. Just make sure the oil is deep enough to submerge the sandwich. A deep-fry thermometer is helpful to maintain the right temperature.
