The first time I tasted a Monte Cristo sandwich at Bennigan’s, the combination of sweet and savory flavors was mind-blowing. This deep-fried triple-decker sandwich—loaded with turkey, ham, and two types of cheese—has become an iconic menu item for good reason. Dating back to the early 1900s, this American adaptation of the French Croque Monsieur gained nationwide popularity when Disney began serving it at Disneyland Anaheim in the 1960s. Today, I’m sharing how to recreate this restaurant favorite at home.
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What makes the Bennigan’s Monte Cristo so special?
The Bennigan’s Monte Cristo isn’t just any fried sandwich – it’s a perfectly orchestrated symphony of flavors and textures. Their version stands out with its triple-decker construction, combining both turkey and ham with American and Swiss cheeses. The light, crispy batter transforms ordinary sandwich bread into something magical, while the signature dusting of powdered sugar and a side of raspberry preserves creates that iconic sweet-savory combination that keeps people coming back.
What really sets Bennigan’s version apart is the addition of turkey to the traditional ham-only recipe, making it heartier and more substantial than the classic French original.
Why this copycat recipe works
This recipe captures everything that made the Bennigan’s Monte Cristo legendary. The secret is in the batter – light enough to crisp up beautifully but substantial enough to hold the triple-decker sandwich together. Using honey wheat bread adds a subtle sweetness that complements the savory fillings perfectly. The result is a sandwich that’s crispy on the outside, melty on the inside, and utterly irresistible.
Bennigan’s Monte Cristo Sandwich Ingredients
For the Sandwich
- Honey wheat bread – Provides a slightly sweet foundation for the sandwich
- Deli turkey – Adds lean protein and pairs beautifully with the ham
- Deli ham – Delivers savory flavor and traditional Monte Cristo taste
- American cheese – Melts perfectly for that gooey texture
- Swiss cheese – Offers a nutty flavor that balances the sweetness
For the Batter
- Egg – Creates structure and helps the batter adhere to the sandwich
- Water – Thins the batter to the perfect consistency
- Salt – Enhances flavors throughout the sandwich
- Sugar – Adds a touch of sweetness to the batter
- All-purpose flour – Forms the base of the crispy exterior
- Baking powder – Creates a light, airy texture when fried
For Cooking and Serving
- Vegetable oil or butter – For frying the sandwich to golden perfection
- Powdered sugar – Adds the signature sweet dusting
- Red raspberry preserves – Provides the traditional sweet dipping sauce
How to Make a Monte Cristo
To assemble the sandwich:
- Place a slice of turkey and a slice of Swiss cheese on a piece of wheat bread.
- Top with another slice of bread. Add a slice of ham and American cheese, then cover with a third piece of bread. If you want, secure the sandwich with a wooden toothpick in each corner. Set the assembled sandwich to the side and finish making all the sandwiches.
To fry the Monte Cristo sandwich
- Whisk together the egg and water in a large shallow container, like a pie tin or casserole dish. Add the salt, sugar, flour, and baking powder and whisk until smooth. Set aside for later.
- Warm the butter or vegetable oil in a large skillet over medium heat.
- While the skillet is heating up, dip both sides of a sandwich in the egg batter and place in the skillet. Repeat if there is room in the skillet for another sandwich.
- Cook the sandwiches until the cheese melts and the bread is golden brown, about three minutes per side. Place the cooked sandwiches on a baking tray, cover with aluminum foil, and place in a WARM oven.
- Add more butter or oil to the skillet and cook any remaining sandwiches.
To serve the sandwiches:
- Remove the toothpicks from all corners of the sandwich.
- For a fancier presentation, cut off the crusts of the bread and slice the sandwich in half diagonally.
Special Equipment You Might Need
You can prepare this Monte Cristo sandwich recipe with basic kitchen equipment. You only need a skillet and a shallow container for dipping the sandwiches.
What to Serve with Bennigan’s Monte Cristo Sandwich
Traditionally, the de rigor side for a Monte Cristo was a small bowl of jelly for dipping, but if the idea of ham, turkey, cheese, and jelly doesn’t sound too great, there are other options. Here are some suggestions you may want to try:
- Add a sprinkling of powdered sugar. The main characteristic of a Monte Cristo sandwich is the balance of sweet and salty flavors. Adding a sprinkle of powdered sugar on top heightens the contrast, especially if you aren’t using jam.
- Coffee. A café au lait or French press coffee may be the more traditionally appropriate beverage for pairing with a Monte Cristo. However, if you prefer something more substantial, a cappuccino or espresso would work just as well.
- Fruit salad. A bowl of fresh fruit pairs well with this sandwich. Mixed berries or sliced melons are both excellent choices. Avoid citrus, as the tartness can be too intense.
How to Store Monte Cristo Sandwiches
Save yourself a lot of time in the morning and cook these sandwiches the night before. They will reheat beautifully in the morning, allowing you to feed a large group all at once.
Prepare and cook the sandwiches according to the recipe instructions, then allow them to cool completely. Place a paper towel on the bottom of an airtight container and lay the sandwiches on top. Cover with more paper towels and the lid. Store them in the refrigerator for up to 24 hours. Do not freeze them.
What’s the Best Way to Reheat Monte Cristo Sandwiches
You can reheat multiple sandwiches hands-free in the oven:
- Preheat the oven to 350°F.
- Lay the sandwiches on a baking tray.
- Warm in the preheated oven for 10-15 minutes, or until the cheese has melted. Flip the sandwiches halfway through the cooking time.
Love Bennigan’s? Try these copycat recipes!
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Be sure to check out more of my easy sandwich recipes and the best copycat restaurant recipes here on CopyKat.com!
Homemade Bennigan’s-Style Monte Cristo Sandwich
Ingredients
Sandwich
- 9 slices wheat bread
- 3 slices deli turkey
- 3 slices Swiss cheese
- 3 slices deli ham
- 3 slices American cheese
Batter
- 1 egg lightly beaten
- 1 1/4 cups water
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
Cooking and Serving
- vegetable oil for frying
- powdered sugar
- raspberry preserves
- pickle slices optional
- French fries optional
Instructions
- In a deep fryer or large heavy-bottomed pot, heat 3 to 4 inches of oil to 325°F to 350°F. The oil should be hot but not smoking, and it should be deep enough to fully submerge a triple-decker sandwich.
- Each sandwich will use 3 slices of bread. On one slice of bread, place a slice of turkey and a slice of Swiss cheese. On another slice of bread, place a slice of ham and a slice of American cheese. Place the third slice of bread in between and secure the corners of the triple-decker sandwich with toothpicks. Repeat for the remaining 2 sandwiches.
- Combine the egg and water in a mixing bowl and beat well. Add the salt, sugar, flour, and baking powder and beat until smooth.
- Quickly dip a sandwich into the batter, ensuring that all sides and surfaces are covered. The bread should be fully saturated but not falling apart.
- Carefully lower the sandwich into the hot oil and fry until golden. If the oil is the right temperature, you should hear a gentle sizzle when the sandwich hits the oil. When the sandwich turns a warm golden color, remove it from the oil and place it on a paper towel to drain. Repeat for the remaining sandwiches.
- After the sandwiches have cooled for a few minutes, remove the toothpicks. Slice the sandwiches into fourths (triangles) and sprinkle with powdered sugar.
- Serve with raspberry preserves, as well as pickle slices and French fries if desired.
Pretty much the #1 reason I went to Beenigan’s
I didn’t use wheat bread because I don’t remember Bennigan’s using it. Also, this is a double decker sandwich. A triple decker would have 4 slices to make three levels.
Just good stuff.
I just made these and they were a big hit! The tip to wrap prepped sandwich tightly in plastic wrap and refrigerate a couple hours worked great!
Since we are not eating fried foods and my husband has mentioned Bennigans Monte Christo as one of his all time favorites, I tried this in a George Foreman grill with butter spray and it came out tasty.
Ran a Bennigan’s for several years before they started mass closing. Here is how to make them the real way. 1 slice bread down, stack Turkey and Swiss on it, then middle slice bread. Put Ham and American Cheese on then top slice of bread. Pull out plastic wrap over the edge of the table and lay it over the sandwich. Smash the sandwich as flat as you can get it and keep rolling it pulling towards you to keep it tight. Fold over plastic wrap on edges to make sure it has no air leaks. Put in the fridge for at least 12 hours. Bread should be fresh and moist when you start your assembly. After it has sat, pull it out and cross cut in an X from corner to corner to get 4 pieces. Dip it in “Tempura Batter”, that is what we used and make sure it’s well coated. Drop it into a 350 degree fryer until Golden Brown. I preferred to let it get a little darker to make sure cheese is melting inside. Once out of fryer, put it on an absorbent tray and or stack of paper towels and sprinkle with powdered sugar. Dip in Raspberry Preserves. If done correctly, the sandwich will not fall apart in fryer as the sandwich should be very dense.
I tried this and…. bread desintegrated as I put them in the fryer….
I’m trying this 2marro I love Bennigans Monte Cristo’s… do you deep fry this …? if so what temp, and how long? Or just fry each side in a pan with grease a couple inches deep then flip and do the other side…If so how long and what temp…thanks for this!
I would try to fry this in a deep fryer, or a makeshift one. The oil should be 350 degrees when you fry this.
Wow! I made this Monte Cristo last night and it was like I was at Bennigans again. It was great. Thank you so much for this recipe, I truly appreciate this. I will be making this again for lunch today lol! So happy I came across this site.
Actually they use a wheat berry bread wrap it in cellophane for 1 day that way it will stay together dont cut before frying
Wrong.
Taken right from Bennigan’s menu
World Famous
Monte Cristo
Honey wheat bread layered with
tender ham, roasted turkey, Swiss
and American cheeses.
Batter-dipped, gently fried and coated
with powdered sugar. Served with
red raspberry preserves for dipping.
I WAS WATCHING THE FOOD CHANNEL, AND I WENT STRAIGHT TO THE WEB SITE TO SEE IF THERE WAS A RECIPE FOR BENNIGAN’S MONTE CRISTO. THANK YOU I WILL BE SHOPPING FOR THE INGREDIENT’S TOMORROW.WILL LET YOU KNOW HOW IT TURN’S OUT.
Donald, let me know how this tastes. I hope you enjoy the recipe.
Just tried this tonight…it was exactly perfect! Thanks for posting this! I have been wanting a monte cristo for a while, and decided to take matters into my own hands since the bennigan’s closed nearby. Again…..phenomenal!
Bought my son a deep fryer for Christmas. Today I am making my first monte carlo. I have missed them so much. Can’t wait!
I hope it turns out well. I read an article that 88% of the bennigan’s closed 🙁
just a hint that we do at our restaurant for the monte. after u build the sandwich wrap tightly in plastic wrap and put in the fridge for at the very least 1hour or even overnight if possible. when ready to cook un-wrap and batter and fry. and if the bread has a hole in it put it in the middle or when frying the oil will soak in to the sandwich
If your in the mood and the area, the Bennigan’s in Warsaw, Indiana is still open. Its in business with a Ramada hotel and the Wagon Wheel Theater. The one in Angola, IN was still open last time I was up there a few years ago too(also hooked up to a hotel).
I live in Indiana. My sister was a manager of a Hardee’s in Angola, IN uber long time ago. I wonder if Bennigan’s is still open there. Man I used to love that restaurant 😔
I made these today with this recipe. I also tried it in a sugar free funnel cake batter and I have to say it was really good… Just some food for thought…
That’s a great suggestion!
One trick to keep the sandwich from falling apart while frying, is to cut the crust off the bread, then wrap each triangle tightly in plastic wrap. Squeeze the edges of the triangle down. Can be made up a day ahead and kept in the fridge. Where I used to order these, they didn’t even need toothpicks when preparing them this way 🙂
I just made these last night and they were delicious. I substituted smoked cheddar cheese for the american and it was delicious! I also used Challah for the bread just for my own personal taste but thank you thank you thank you for this. I have been craving this for so long since they went out of business!
The Bennigans in Chicago I went to actually cut them in fourths dipping each separately. and I do believe the crusts were cut off. Thank you for this recipe..it is great to have
Oh my gosh!! My son has been wanting a Bennigan’s Monte Cristo since they closed and now he is in the kitchen making one!!! He is SO happy!!! Thank you.
I made theses last night, and have a few things I will change for next time. I agree with Don about cutting the sandwiches in half before frying, especially if you don’t have an industrial sized deep fryer. Also, I will cut the crusts off of the bread, and smash the samdwiches down pretty well before battering. This way there is less fluffy bread to act like an oil sponge when the sandwiches are deep fried. Great taste, and it went perfect with my wifes home made raspberry preserves!
If you make the sandwich the night before and wrap it tightly in plastic wrap, store in the fridge overnight. It helps with the spongy bread you’re talking about.
This recipe was perfect. I used hot pepper cheese instead of american, I cut the sandwiches in half, then wrapped them in plastic wrap and put them in the fridge for a few hours before I battered and fried them. This help to keep them together while dipping them in the batter.
Thank you, thank you, thank you! I will be trying this recipe out this weekend!