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If you think that Monte Cristos are just restaurant food you need to think again. They really are easy to make if you have a deep fryer. And these are nothing like what you might be used to.
Yeah, I know some people don’t deep fry them…well…some people eat at McDonald’s every night, too. If all of your friends jumped off a bridge would you do it, too?
Sorry..the mom in me came out for a moment…
What is different about my Monte Cristos? A lot. First of all I batter them with a light batter that fries up crunchy, crispy and light. It is almost like tempura batter. Under that is tender bread cut thick…I use Texas Toast for this. Beneath that? Layers of flavor with thinly sliced ham, Muenster cheese, and smoked turkey…. and my secret ingredient… Peach butter.
Peach butter??!!
Yep.
See I always felt like there was something missing in the Monte Cristos I had at restaurants. The texture was too bland, the flavor need a jumpstart – but I loved the idea. After playing around a little I came up with this recipe and, not surprisingly, everyone here loves it. Layers of crispy, tender, sweet, smoky, salty, oozing…. your mouth is gonna love you! When we had a little tea room these were one of our top menu items – and you will soon see why.
You have to serve it hot, so have the family at the table and serve as the sammies as soon as they come out of the fryer.
I always dust some confectioners over the sandwiches as I serve them. Usually I cut them in fourths before they go in the batter but last night I wanted to save time and did them in halves. You can make the dipping sauce the day before if you want but if you do be warned that the chipotle will increase in heat over night so you will want to use less.
Best side dish ever? Onion rings…make them with Vidalia onions and dust THEM with a little confectioner’s too. It is absolutely amazing.
Drooling yet? Here ya go….
A light tempura batter covers updated Monte Cristo sandwiches ... dip in the chipotle peach sauce. These are quick to make and truly unique and amazing. Do not store leftovers... the sandwiches need to be served immediately.
Ingredients
- 1 loaf Texas Toast or other dense thick sliced bread
- 1 lb smoked turkey, cut on a #1 from the deli
- 1 lb Virginia style ham, cut on a #1 from the deli
- 1 lb Muenster cheese, cut on a #2 from the deli
- 1 jar (8 oz) peach butter
- 2 cups finely chopped pecans, if desired
- 1 1/3 cup flour (little more/little less)
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tsp sugar
- 1 egg white
- 2/3 cup ice water - Be sure it is ICY cold.
- 3-4 ripe peaches,pitted, peeled and grilled until you have good grill marks and peaches are soft and fragrant
- 1 Tbs chipotle in adobo (more or less according to taste)
- 1/2 vidalia onion, chopped
- 2 Tbs olive oil
- 2 Tbs unsalted butter
- 2 Tbs Balsamic vinegar
- 1-2 Tbs brown sugar if needed (depends on your peaches)
Instructions
- Grill the peaches
- Meanwhile saute the onion in the olive oil and butter until lightly golden
- Add the vinegar, sugar, and peaches and warm through
- Blend in the blender until smooth
- Taste and adjust flavor
- Mix the dry ingredients
- Beat in the water
- Beat the egg white until it is foamy and fold it in quickly - over mixing will make the batter tough
- If it starts to thicken up add a little ice
- Lay 8 slices of bread on the counter.
- Spread each slice with 1/2 tbs of peach butter
- Sprinkle with finely chopped pecans
- Place 3-4 slices of ham on the top, folding as needed to keep in the boundaries of the bread
- Place a slice of Muenster cheese over the meat
- Place 3-4 slices of turkey on the cheese, folding as needed to keep in the boundaries of the bread
- Spread another slice of bread with the peach butter and lay on top of the sandwich, peach butter side toward meat
- Press sandwiches down gently
- Cut in half (or quarters) and use 3 toothpicks on each half to secure
- Dip in batter covering all sides completely
- Deep fry in 375F oil until golden brown, turning to fry on all sides
- Remove from frying and allow to drain for just a minute
- Place a generous spoonful of the sauce on a plate.
- Add the sandwiches and dust with confectioners.
- Serve hot.
Notes:
The colder the batter is the lighter it will fry up. You can keep any leftover batter covered in the refrigerator - just add a few ice cubes to thin it down when you are ready to use it.
This is the deep fryer that I use and I love it! If you don’t have one I suggest this -
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Marye! Oh my gosh–amazing. I love the combination of flavors you’ve got going on here. LOVE!
thanks Elle! I actually had developed it when we had the restaurant and it was a favorite for sure.
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Now that I am thinking Monte cristo rather than Rueben , this sounds delicious. LOL