Cheddars Monte Cristo Sandwich is a great sandwich that so many of us love. This deep-fried sandwich isn’t for the faint of heart.
A Monte Cristo sandwich isn’t that difficult to make, but I think they can be a wonderful sometimes treat. My local Cheddars can have up to a 90-minute wait on a very busy day, so sometimes I will make my own copycat recipes instead of going out.
A Monte Cristo has it’s origin in the Croque Monsieur in the sense it is ham and cheese sandwich that is cooked. In the South, this sandwich is battered and deep-fried. I personally love this hot sandwich. It is warm, crunchy, crispy, and you can even sprinkle it will powdered sugar, and some people enjoy theirs with raspberry preserves.
I like to make my sandwiches ahead of time, and then wrap them with a bit of plastic wrap and place them in the refrigerator. I think this really helps to bind the sandwich together before you batter it. The sandwich will bind together when you take this extra step.
I like to use my T-fal FR4049 Family Pro 3-Liter Oil Capacity Electric Deep Fryer with Stainless Steel Waffle, 2.6-Pound, Silver to fry these sandwiches in. I can get in two triangles at once. Best of all it keeps the temperature at a nice even heat, and it will allow me to strain the oil so I can resuse it again.
For this recipe, we will use your favorite pancake batter to dip the sandwiches in. My personal favorite is the Krustez brand. You just need to add water, and you are in business. I hope you enjoy this classic Monte Cristo sandwich!
Love Copycat Cheddars Recipes? Be sure to check out these copycat recipes from Cheddars
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Cheddars Monte Cristo Sandwich
Enjoy making your own Cheddars Monte Cristo Sandwich
- 4 slices bread
- 4 slices smoked turkey
- 4 slices ham
- 2 slices American cheese
- 2 slices Monterey Jack cheeese
- 2 cups prepared pancake mix
- 1 tablespoon powdered sugar
- vegetable oil for frying
The Prep Make the sandwiches ahead of time. Make two sandwiches with 2 slices of smoked turkey, 2 slices of ham, and one slice of American cheese, and one slice of Monterey jack cheese. Wrap the sandwiches individually snuggly with plastic wrap. Place the sandwich in the refrigerator for at least one hour. You may want to do this overnight.
Preheat oil to about 320 degrees. Use you favorite pancake batter, make enough batter to prepare about six 4-inch pancakes. Gently unwrap the sandwiches and dip into the batter. Place the battered sandwich in hot oil and cook until golden. If you need to be sure to flip the sandwich over so both sides brown evenly. Place the sandwich on a wire rack to drain. Allow the sandwich to rest for about 1 minute, then cut the sandwich, and dust with powdered sugar if desired.