COPYCAT CHEDDAR’S MONTE CRISTO SANDWICH | APPETIZER IDEAS

Copycat Cheddar’s Monte Cristo sandwich, appetizer ideas is a really quick & easy any day of the week meal!! Copycat Cheddar’s Monte Cristo sandwich are great and can be paired with fries, hush puppies, wings, Raspberry Jam or Jelly. Copycat Cheddar’s Monte Cristo sandwich recipe is an enjoyable and filling sandwich that can be easily made in the comforts of home. Copycat Cheddar’s Monte Cristo sandwich is something that I thoroughly enjoy since first being introduced to it at Cheddar’s as well as Bennigan’s Restaurant. Copycat Cheddar’s Monte Cristo sandwich involves simple ingredients that we generally have readily available on hand such as: ham & turkey sandwich meat, bread, cheese, and yes even jelly!!! Copycat Cheddar’s Monte Cristo sandwich is a great sandwich with a French spin on it the fried crust is everything and the fact that it’s made using pancake batter is amazingly an added necessity. Copycat Cheddar’s Monte Cristo sandwich along with the Rasberry jam is a must the sandwich alone is excellent but the added bonus of the jam takes this sandwich leaps and bounds in the flavor department!!! Copycat Cheddar’s Monte Cristo sandwich brings back great memories I recollect being at my first military duty station and driving 2 hours away to enjoy this sandwich at Bennigan’s in Oklahoma City, OK. The Monte Cristo has been nothing shy of being worth the drive to enjoy once I arrived at the restaurant as well as ordering another to go for the road. Talk about great memories with great friends they both are memories that’ll last a lifetime. Try this sandwich if you’ve never had it well then you’re in for a great experience full of bragging rights!!!

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Ingredients

Ham sandwich meat & Turkey sandwich meat (thick/thin) your preference, 1 loaf of bread, cheeses of preference, Raspberry Jam/jelly, Pancake mix of preference, powder sugar

Prep instructions

– stack 6 stacks of bread in 3’s or make as many or less as you prefer totally optional.

– mix pancake batter I doubled recipe to make the 6 sandwiches that I did by adding 6 cups of batter, & 4 cups of water mixing well and setting aside.

– begin forming sandwiches take 3 slices of bread and spread them out on the bottom slice of bread add one slice of cheese, next add either 6 slices of turkey/3 thick slices whichever you have available, next stack either 6 thin ham/3 thick slices whichever you have, add another slice of cheese, top sandwich with 2nd slice of bread, next add another 6 slices of turkey/3 thick slices, followed by an additional 6 slices of ham/3 thick slices. Next, add a 3rd slice of cheese and the 3rd slice of bread onto this double-decker sandwich. Continue this process until you’ve formed your sandwiches.

– Cut sandwiches in half at an angle “Triangle” so to speak, cut all whole sandwiches this way. Next, place 1/2 of sandwich on saran and wrap it lightly snug and continue this process until they’re all complete. Next, place them into the refrigerator for 2-4 hours this allows the sandwiches to chill and bind together this is key to ensuring that your sandwich fries well and stays together. Optional, you can also leave sandwiches in the fridge over night for 24 hrs either way you’ll be good to go!!

– Use tooth picks and apply them through the ends of the sandwich one on the left going through the bread as well as the meat stack and through all layers of the bread, and vice versa on the opposite end.

Cooking instructions

– adjust stove top burner to medium high heat, add oil of preference Canola/Vegetable enough to come up midway inside large pot/skillet. Allow oil to heat up, you’ll know when it’s ready when temp reaches 350 or using the handle of a wooden spoon and white foaming bubbles begin to rises up the spoon and disperse left to right with a light display of foaming.

– Once oil has reached the desired 350 temp, dip 1st sandwich 1/2 with tooth picks into the pancake batter allow the excess to run off, slowly add to grease allow it to fry for 5-10 secs before lowering it slowly submerged into hot oil. Fry sandwich for 2-3 mins on each side until it’s golden brown. If the sandwich begins to float frying 1/2 way on both sides no worries use tongs or a spatula to hold it into the submerged position to ensure even frying on the desired side. Continue until all sandwiches are cooked. Place on a baker rack and allow excess grease to drip away.

– cut fried halves in 1/2 once more this should give you 4 pieces making a whole sandwich for serving. Leave halves spreaded out and begin to lightly drizzle powder sugar on them prior to serving. Add Raspberry jam/jelly, serve & enjoy!

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