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Monte Cristo Sandwich

Monte Cristo Sandwich

Kikkoman

Kikkoman

Slices of ham, turkey, and Swiss cheese are layered between soft slices of bread, then deep fried with a crispy crust of panko bread crumbs in this updated version of a classic hot sandwich.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 920 kcal
  • 46%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 101.3g
  • 33%
  • Protein:
  • 51.2 g
  • 102%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 2129 mg
  • 85%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Heat oil in deep fryer to 365 degrees.
  3. Dust each quarter sandwich with flour until all sides are coated; dip into beaten egg and toss into panko and cover completely.
  4. Carefully lower sandwich quarters one at a time into deep hot oil; fry until golden brown on all sides. Drain; remove toothpicks before serving.
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Reviews

Sarah Jo
25

Sarah Jo

4/1/2012

I skipped the extra layer of bread in the middle only because I'm low on bread until grocery day. I just layered the meat and cheese like I would any other sandwich. I added a little Frank's Hot Sauce to the egg wash and fried these in a little butter in the cast iron skillet. Frying them in the cast iron skillet gave it a wonderful crust. To say that my family liked these would be an understatement. My littlest can't stop talking about it.

Amy
10

Amy

11/27/2011

I leave the crust on the bread. Also, I only use turkey if I happen to have it. I also put just a little bit of dijon mustard on the bread. These turn out really good and very crunchy!

MomDault
5

MomDault

7/12/2011

very good, but very time consuming IMO

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