Today's Recipe 3/3/2012

Bennigan’s Monte Cristo

by Todd Wilbur

Ingredients:

8 to 12 cups vegetable shortening (use amount required by your fryer -- you may also use vegetable oil)

Sandwich

3 slices whole wheat sandwich bread

1 slice Swiss cheese (deli-style)

3 ounces sliced turkey (deli-style)

1 slice American cheese (deli-style)

3 ounces sliced ham (deli-style)

Batter

2 egg yolks

1 cup ice water

1 cup all purpose flour

1 teaspoon baking soda

On Top

Powdered sugar

On the Side

Raspberry preserves

Directions:

1. Heat 8 to 12 cups of shortening in a deep fryer or large saucepan to 375 degrees F. You will need the hot shortening to be at least 4 inches deep.

2. Make the sandwich by arranging the slice of Swiss cheese on a piece of wheat bread. Arrange the turkey breast on the Swiss cheese. Place a piece of wheat bread on the turkey. Place the slice of American cheese on the wheat bread. Arrange the ham slices on the American cheese. Top off the sandwich with the third slice of bread. Make sure the meat is not hanging over the edge of the sandwich. Press down on the sandwich with the palm of your hand to flatten it a bit.

3. Make the batter by beating the egg yolks. Stir in the ice water. Measure the flour and baking soda into a sifter, and sift the mixture into the ice water and egg yolk. Stir with a large spoon, but don’t mix it too well. You should still have many visible lumps in the batter.

4. Slice the sandwich in half from corner to corner. Dip one half of the sandwich in the batter, while holding it together with your fingers (the batter will hold the sandwich together in the shortening). Coat the sandwich well, but let any excess batter fall off. Drop the battered sandwich half into the oil. If your pan or fryer can fit the other half of the sandwich, batter that piece and drop it into the fryer as well. If your fryer is small, you may only be able to fry only one half at a time. Fry the sandwich for 6 to 8 minutes, turning it over halfway through cooking time. It should be golden brown when done.

5. Remove the sandwich halves to paper towels to drain. When you can touch the sandwich, slice each half in half making a total of four pieces. Dust the sandwich with powdered sugar and serve it with a small bowl of raspberry preserves.

Makes 1 sandwich.

Reprinted with permission from Top Secret Restaurant Recipes 2 ©2007