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Bennigan’s Monte Cristo Sandwich – make this famous sandwich at home.

Talk about guilding the Lilly this deep fried triple decker sandwich is served up with raspberry preserves jelly comes the Bennigans Monte Cristo Sandwhich.  

Bennigan's Monte Cristo Sandwich

It was a sad day for me, when all of my local Bennigans closed up, but you can still make this restaurant recipe at home. Thankfully this Monte Cristo can still be made. You can use different meats and cheese for additional variety if you like.

Bennigan’s Monte Cristo Sandwich

Bennigan's Monte Cristo Sandwich

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Main dish Recipes
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 3
Bennigan's Monte Cristo Sandwich

This sandwich is so yummy! A great treat for the whole family!

Ingredients

  • 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 cups Water
  • 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 1/2 cups Flour
  • 1 tablespoon Baking Powder
  • Vegetable Oil (for deep frying)

Instructions

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 preserves, pickle garnish and your favorite side order of French fried potatoes.

Print Recipe
  • DONALD

    I WAS WATCHING THE FOOD CHANNEL, AND I WENT STRAIGHT TO THE WEB SITE TO SEE IF THERE WAS A RECIPE FOR BENNIGAN’S MONTE CRISTO. THANK YOU I WILL BE SHOPPING FOR THE INGREDIENT’S TOMORROW.WILL LET YOU KNOW HOW IT TURN’S OUT.

    • http://www.copykat.com Stephanie

      Donald, let me know how this tastes. I hope you enjoy the recipe.

  • Amaris Ledoux

    Just tried this tonight…it was exactly perfect! Thanks for posting this! I have been wanting a monte cristo for a while, and decided to take matters into my own hands since the bennigan’s closed nearby. Again…..phenomenal!

  • Lorna S

    Bought my son a deep fryer for Christmas. Today I am making my first monte carlo. I have missed them so much. Can’t wait!

    • http://www.copykat.com Stephanie

      I hope it turns out well. I read an article that 88% of the bennigan’s closed :(

  • melissa jordan

    just a hint that we do at our restaurant for the monte. after u build the sandwich wrap tightly in plastic wrap and put in the fridge for at the very least 1hour or even overnight if possible. when ready to cook un-wrap and batter and fry. and if the bread has a hole in it put it in the middle or when frying the oil will soak in to the sandwich

  • guest

    If your in the mood and the area, the Bennigan’s in Warsaw, Indiana is still open. Its in business with a Ramada hotel and the Wagon Wheel Theater. The one in Angola, IN was still open last time I was up there a few years ago too(also hooked up to a hotel).

  • Kylene

    I made these today with this recipe. I also tried it in a sugar free funnel cake batter and I have to say it was really good… Just some food for thought…

    • Anonymous

      That’s a great suggestion!

  • Eva

    One trick to keep the sandwich from falling apart while frying, is to cut the crust off the bread, then wrap each triangle tightly in plastic wrap. Squeeze the edges of the triangle down. Can be made up a day ahead and kept in the fridge. Where I used to order these, they didn’t even need toothpicks when preparing them this way :)

  • Ash

    I just made these last night and they were delicious. I substituted smoked cheddar cheese for the american and it was delicious! I also used Challah for the bread just for my own personal taste but thank you thank you thank you for this. I have been craving this for so long since they went out of business!

  • margo

    The Bennigans in Chicago I went to actually cut them in fourths dipping each separately. and I do believe the crusts were cut off. Thank you for this recipe..it is great to have

  • J.Maurer

    Oh my gosh!! My son has been wanting a Bennigan’s Monte Cristo since they closed and now he is in the kitchen making one!!! He is SO happy!!! Thank you.

  • Tony

    I made theses last night, and have a few things I will change for next time. I agree with Don about cutting the sandwiches in half before frying, especially if you don’t have an industrial sized deep fryer. Also, I will cut the crusts off of the bread, and smash the samdwiches down pretty well before battering. This way there is less fluffy bread to act like an oil sponge when the sandwiches are deep fried. Great taste, and it went perfect with my wifes home made raspberry preserves!

    • Missyyancey23

      If you make the sandwich the night before and wrap it tightly in plastic wrap, store in the fridge overnight. It helps with the spongy bread you’re talking about.

  • Don

    This recipe was perfect. I used hot pepper cheese instead of american, I cut the sandwiches in half, then wrapped them in plastic wrap and put them in the fridge for a few hours before I battered and fried them. This help to keep them together while dipping them in the batter.

  • http://www.copykatchat.com Anonymous

    Thank you, thank you, thank you! I will be trying this recipe out this weekend!