Monte Cristo Sandwich is piled high with ham, turkey, cheese, and three slices of honey wheat bread that is dipped in batter and deep-fried to a golden brown. Try my Monte Cristo Salad for a lighter version of the sandwich or my Monte Cristo Sliders!

Stacked Monte Cristo Sandwich - Bennigan's Copycat.

Monte Cristo Sandwich {Bennigans Copycat}

If you have ever been to a Bennigans restaurant, you have probably noticed, and maybe even tried, the ‘World Famous Monte Cristo Sandwich’ on the menu. We used to have one in Minnesota that I loved, but unfortunately, it closed. It is a sandwich filled with deli meat, coated in batter, and deep-fried. It is also served with raspberry preserves for dipping. In every bite, you get the sweetness of the batter and the protein in the meat.

Monte Cristo Sandwich Ingredients

There are three parts to this recipe–the sandwich, the batter, and the dipping sauce(s).

Sandwich: I prefer honey wheat bread and thick-cut deli meat. I also used both American cheese and Swiss cheese. You could definitely try making this sandwich with white bread or your favorite kind of bread. 

Batter: I have a recipe for a homemade batter you can coat the sandwich before frying. However, you can also use a store-bought pancake batter, like Krusteaz. We tested both. Depending on the batter you choose, your sandwich may be sweeter, thicker, or even crispier with the different options.

Confectioners’ sugar: The sugar is dusted over the fried sandwiches to give them an even sweeter taste.

Dipping Sauce: Raspberry preserves are recommended to serve with a Monte Cristo sandwich. You could also use raspberry jam. I also like to have some honey mustard sauce to dip into.

Oil: Use canola or vegetable oil for frying. And, if you have any leftover oil, check out my How to Clarify Used Cooking Oil so it doesn’t go to waste!

Cut up Monte Cristo Sandwich on Plate.

How to Make the Sandwich

The sandwich, which is a variation of the hot sandwich, ‘Croque Monsieur’, has to be assembled and chilled before being dipped in the batter and deep-fried. Chilling the sandwiches helps hold them together while in the hot oil. If you are not planning to chill them, be sure to secure the fillings with a toothpick before coating them with batter and frying.

To make the sandwiches, start with a slice of bread, three slices of turkey, one slice of Swiss cheese, another slice of bread, three slices of ham, a slice of American cheese, and one more slice of bread. Repeat with the remaining ingredients. You will have three sandwiches. 

Next, cut each sandwich diagonally in half, for a total of six servings. Wrap each sandwich tightly in plastic wrap and let them chill in the refrigerator for 2-3 hours, up to overnight. Again, chilling is important to keep the sandwiches from falling apart when frying.

Hand Dipping Monte Cristo Sandwich into Batter.

How to Make the Batter

After the sandwiches have had time to chill, prepare the batter. To make the batter, whisk together the flour, baking powder, and salt. In a separate bowl, combine the water with the egg. Pour the wet mixture into the dry ingredients and whisk until the batter is smooth. Set that aside as you heat up the oil.

An alternative to this batter is using pancake batter for the sandwich coating. We tested the sandwich with both the written recipe and Krusteaz pancake batter and loved the sweetness that the pancake batter brought to each bite. The sweetness and texture of the fried sandwich depend on the batter you decide to use.

Monte Cristo Sandwich - Bennigan's Copycat. One cooked longer.

Frying Monte Cristo Sandwich {Bennigan’s Copycat}

Once the batter has been made, it’s time to coat the chilled sandwiches and get them fried in the hot oil to be devoured! Pour enough oil to cover each sandwich. Set it over medium heat until it reaches a temperature between 325°F-350°F. Do not let the oil get hotter than 350°F; if it is too hot, the sandwich will brown too quickly and won’t melt the cheese or heat up the meat, as you can see in the picture above. (Both are still delicious)

When the oil is ready, working with half of a sandwich at a time, remove the sandwich from the refrigerator and unwrap it. First, dip the sandwich in the batter with your hands. Then, with metal tongs, dip the sandwich in the hot oil. (You may have to hold down the sandwich or flip it to get the entire sandwich fried.) If the sandwich does fall apart while frying in oil, take it out immediately to avoid a lot of oil splattering.

Fry until the sandwich is a dark golden brown. The pancake battered sandwich took about 4 minutes to brown; the homemade batter takes a little longer (4-5 minutes). 

Remove the sandwich from the oil and set it on a paper towel-lined plate to dry. Sprinkle the sandwich with confectioners’ sugar and serve with a side of raspberry preserves and/or honey mustard. Repeat with the remaining five sandwich halves, monitoring the temperature of the oil before frying each sandwich. Serve the Monte Cristo with a side of fresh fruit or a wedge salad.

Hand Holding Bit Into Monte Cristo Sandwich.

More Delicious Sandwiches

4.93 from 14 votes

Monte Cristo Sandwich {Bennigan’s Copycat}

Prep Time 30 minutes
Cook Time 5 minutes
Chill 3 hours
Total Time 3 hours 35 minutes
Monte Cristo Sandwich is piled high with ham, turkey, cheese, and three slices of honey wheat bread that is dipped in batter and deep-fried to a golden brown.



  • 9 slices honey wheat bread
  • 9 slices roasted turkey, deli meat – we prefer a thick cut
  • 9 slices honey ham, deli meat – we prefer a thick cut
  • 3 slices mild cheddar cheese
  • 3 slices Swiss cheese


  • 3 cups (375 g) all-purpose flour
  • 2 tablespoons baking powder
  • ½ teaspoon kosher salt
  • 2 ⅔ cups water
  • 2 large eggs, beaten
  • vegetable or canola oil, for deep frying
  • ½ cup (62.5 g) confectioners' sugar

Dipping Sauce

  • red raspberry preserves, for dipping
  • honey mustard, (optional) for dipping



  • Assemble sandwiches on a work surface. Start with one slice of bread, three slices of turkey, 1 slice of Swiss cheese, another slice of bread, three slices of ham, 1 slice of cheddar cheese and one final slice of bread.
  • Slice the sandwich diagonally and then wrap tightly in plastic wrap and chill for 2-3 hours (up to overnight). Chilling allows the sandwich to firm up which will help it hold together in the frying process.


  • After chilling the sandwiches, make the batter*.
  • In a large bowl combine flour, baking powder, and salt. Whisk to combine.
  • In a separate bowl combine water and egg, whisking to combine. Pour the wet mixture into the dry mixture and whisk well until all ingredients are incorporated and the batter is smooth. Set aside while you heat the oil.

Frying the Sandwiches

  • Pour about 2 inches (or more) of oil into a large pot (enough to cover the sandwich) and set it over medium heat. Heat the oil to a temperature between 325°F-350°F.
  • Working one half a sandwich at a time, remove the plastic wrap from the chilled sandwich and dip it into the batter with your hands. Then, use metal tongs to dip the sandwich into the hot oil. You may have to hold down the sandwich to submerge in oil or flip it. Fry until golden brown (4-5 minutes with homemade batter or closer to 4 minutes with pancake batter ). Remove from the oil and set on a paper towel-lined plate to drain slightly. Repeat with the remaining halves.
  • Sprinkle the fried sandwich lightly with confectioners' sugar and serve with a side of raspberry preserves for dipping.



*You can also storebought pancake batter, like Krusteaz (the brand we tested). The different batters can result in a sweeter, thicker, or crispier sandwich.

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Reader Comments

  1. I came here through your won ton soup recipe! You have great recipes so following you now! I always wanted to try a Monte Cristo sandwich at Disneyland but couldn’t justify spending 33.00 on a sandwich! So thanks for the recipe! Looks yummy! Boy, I would be in big trouble in your family eating all your delicious food- you are an awesome cook!

    1. wow $33 dollars …..I was making these at a country restaurant back in the 70’s I almost forgot how much Ilove them….Definitley going back in my rotation!!

  2. The best online version I have seen! Most of the others call for plain white bread, but this one follows the original Bennigan’s Version with honey whole wheat.

  3. 5 stars
    Fantastic. Made this a second time tonight and my hubs loved it as much as the first time I made them. Such a joy to be able to recreate a restaurant fave. Thanks!

  4. I’ve tried several times to make this recipe and like it I even added cinnamon and sugar to the batter this time. It always just turns out to be a greasy deep fried mess. Edible because of the raspberry jelly. My boyfriend said he does mind it. Not exactly the reaction I was hoping for.

    1. Hi Suzy – This is a simple fix! If it is greasy that means the oil isn’t hot enough. Just get a new thermometer or heat the oil to a higher temp and you should achieve the perfect sandwich.

  5. I just downloaded ALL of your recipes and I’m starving! Hubby has a request for the Monte Christo for the NBA final on Monday-we live in Denver. THANK YOU SO MUCH Amanda!

  6. 5 stars
    This was so good!! I forgot to make the sandwiches, so they sat in the deep freezer for maybe 30 minutes or so. I think I’ll roll the bread a little thinner next time I don’t follow the directions so the batter will stick better. For messing up that critical part, these were outstanding! I made 2 sandwiches, and we only ate 1, so leftovers tomorrow! Thank you so much for this recipe (and all the others!)

  7. I don’t have the recommended pancake batter but I’m going to shoot my shot with Aunt Jemima and see this goes. They were so good with the Krusteaz last time but I’m out. Wish me luck

  8. 5 Stars! This was a hit with my family! I used Krusteze light and crispy waffle batter and red pepper jelly mixed with hot pepper jelly. So quick and easy! It will be a regular at my house 🙂

  9. 5 stars
    I use to work there as a server.
    Great copycat instructions.
    Only critique I can say is cooks use to do a whole sandwich fried and then cut it If I remember correct.
    Glad people remember the better times lol

  10. Follow the directions!! These sandwiches are the bomb! I usually make them up in the morning put in frig till dinner. Yummm!!

  11. Can these monte christo sandwiches be made ahead (like a week ahead) and frozen? Then before serving, thaw and heat in the oven to crisp them on the outside.

  12. 5 stars
    This was absolutely delicious! I only made 2 sandwiches and that fed 3 of us, used the Pancake mix you suggested and served it with red raspberry jam, also I used my cool daddy deep fryer to cook them! Beyond satisfied right now! Thank you!

  13. The kitchen at the hospital I used to work at used a French toast batter and only dipped the putter side of the bread fried both sides then flipped the sides together. I dipped in maple syrup. Delicious

    1. A lot of people use French toast as the bread part. But, in my opinion, this is way better and duplicates Bennigans perfectly!

  14. 4 stars
    I make mine in breakfast style, dipped in beaten eggs and fried like French toast, then dusted with powdered sugar. I like the concept of coating with batter and deep frying. I wish the recipe had some moisture in it, like mayonnaise, horse radish, spicy mustard, etc. the way it’s written it seems dry on the inside.

    1. They are absolutely not dry on the inside. Making them as the recipe has instructed will prove that for you. 🙂

    2. I have made this at home..very similar recipe.
      Today i was slated to cook after Mass brunch and made this for roughly 40-50 half sandwich for each.
      Side of chips , sida, abd someone brought quesh for those who couldnt eat sweets.
      Went over famously.dont disregard chilling sandwich before hand. It helps.
      We use strawberry for the dipper.lovely like it was when i was a youngster.

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