Monte Cristo Sandwich Bennigans Knock Off Recipes

MONTE CRISTO SANDWICH "BENNIGANS" KNOCK OFF

Steps:

• 1. Mix flour . Salt and baking powderSalt Mix in water egg and a dash of vanilla Mix well and set aside
• 2. Heat oil about 1 inch deep
• 3. Build sandwich. Bread mustard turkey ham Swiss cheese bread. Secure corners and center with toothpicks
• 4. Dip sandwich in batter flipping to coat both sides and edges ... Place in hot oil and fry until golden brown. Remove from oil onto paper towel to drain. Plate sprinkle with powder sugar and cut Serve with raspberry jam

MONTE CRISTOS

Steps:

• In a small bowl, combine the mayonnaise, salad dressing and Dijon mustard; spread over 1 side of each slice of bread. On 4 slices, layer the turkey, ham and Swiss cheese; top with remaining bread. In a shallow bowl, combine the eggs, cream and ground mustard. Dip sandwiches in egg mixture., On a griddle or large skillet, melt butter. Toast sandwiches over medium heat until bread is golden brown, 2-3 minutes on each side. Serve with preserves.

HOMEMADE MONTE CRISTO SANDWICHES

Steps:

• Spread one side of 4 bread slices with mustard. Top remaining 4 slices with ham. Combine mozzarella and Parmesan cheeses and mix together; sprinkle mixture evenly over ham and close sandwiches, mustard side down.
• In a shallow dish or bowl combine the eggs, milk and nutmeg and mix well. Melt butter in a large skillet or on a griddle over medium heat. Dip each sandwich in egg mixture, turning to coat. Let excess egg mixture drip into dish or bowl, and place sandwiches in hot skillet. Cook until golden brown and cheese is melted.

BENNIGANS MONTE CRISTO SANDWICH

Steps:

• 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 jam.

BENNIGAN'S BAKED MONTE CRISTO SANDWICH

Steps:

• Preheat oven to 450ºF.
• Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
• In pie plate beat eggs, milk, and dry soup mix until well blended.
• Dip each sandwich into egg mixture, spooning onion pieces onto bread.
• Make sure all egg mixture is used.
• Place butter in 15 x 10-inch jellyroll pan.
• Set in oven a couple of minutes to melt butter.
• Carefully place sandwiches in pan and drizzle any remaining egg mixture over them.
• Bake 5 minutes.
• Carefully turn sandwiches and continue baking until golden brown.

BENNIGAN'S MONTE CRISTO SANDWICH

Steps:

• 1. Separate the 9 pieces of bread on a cutting board.
• 2. Put 3 slices of bread aside.
• 3. Using the remaining 6 slices: On 3 pieces place one slice Turkey and one slice Swiss cheese. On the other 3 slices of bread; place one slice Ham and one slice American cheese.
• 4. Using the 3 slices of bread you set aside earlier; layer the sandwich. (Should be Turkey/Swiss, bread, then Ham/American layer) Will be a triple decker sandwich. Will make 3 sandwiches.
• 5. Place a tooth pick in each corner of the sandwiches so the sandwiches will hold together. (4 per sandwich - Total of 12 toothpicks).
• 6. Crack egg in a medium/large mixing bowl. Add water and beat together until fully mixed.
• 7. Add salt,sugar, baking powder, and flour and stir until batter is smooth.
• 8. Dip sandwich in batter. Carefully cover all sides and surfaces. (Make sure every surface of the sandwich is covered in batter or it wont fry right)
• 9. Carefully place in hot oil.
• 10. Fry until golden brown (usually 3-5 minutes per side).
• 11. Once it is golden brown remove from hot oil and place on a paper towel to drain off excess oil.
• 12. Let cool for a few minutes.
• 13. Remove the toothpicks.
• 14. Slice in half, or into fourths.
• 15. Put on a plate and dust with powdered sugar.
• 16. Serve with a side of Raspberry preserves for dipping!
• 17. Enjoy!!! :)