Craving the perfect combination of sweet and savory that only a Monte Cristo sandwich can deliver? This Cheddar copycat recipe brings the restaurant favorite right to your kitchen. The sandwich is crispy on the outside, while the inside features perfectly melted cheese, embracing layers of ham and turkey. With just 15 minutes of prep and 10 minutes of cooking time, you can enjoy this indulgent treat without the 90-minute wait at your local Cheddar’s. This recipe for the best Monte Cristo sandwich transforms ordinary sandwich ingredients into something truly extraordinary.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.Why This Recipe Works
The secret to Monte Cristo’s success lies in the science behind its preparation. Chilling the assembled sandwich before frying helps the ingredients bond together, preventing separation during the frying process. The pancake batter creates a perfect insulating layer that crisps beautifully, allowing the cheeses to melt slowly. The contrast between the savory meats melted cheeses, and the light dusting of powdered sugar creates a flavor profile that hits all the right notes on your palate.
Monte Cristo Sandwich Ingredients
- Vegetable oil – Necessary for achieving the perfect crispy exterior
- White bread – Provides the sturdy foundation for the sandwich
- Smoked turkey slices – Offers a mild, smoky flavor that complements the ham
- Ham slices – Delivers the classic salty, savory element essential to a Monte Cristo
- American cheese slices – Melt perfectly for that creamy texture
- Monterey Jack cheese slices – Add a slightly tangy flavor and superior melting quality
- Pancake mix – Creates the crispy, golden outer coating
- Powdered sugar – Balances the savory elements with a touch of sweetness
Table of Contents
How to Make Cheddar’s Monte Cristo Sandwich
- Make two sandwiches with smoked turkey, ham, American cheese, and Monterey jack cheese.
- Wrap the sandwiches snuggly with plastic wrap.
- Place the sandwich in the refrigerator for at least one hour.
- Preheat oil to about 320 degrees. If you do not have a deep fryer, use a pot on your stovetop filled with oil.
- Prepare pancake batter according to the package instructions.
- Gently unwrap the sandwiches and dip them into the batter.
- Place the battered sandwich in hot oil and cook until golden, flipping as needed so both sides brown evenly.
- Place the sandwich on a wire rack to drain.
- Cut the sandwich in half and dust it with powdered sugar, and be sure to serve with raspberry jam.
Recipe Notes
Make the 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.
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!
Use a deep fryer. I recommend the T-fal FR4049 Family Pro 3-Liter Oil Capacity Electric Deep Fryer
to fry these sandwiches. 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 reuse it again.
Storage and Reheating
- Not recommended for freezing as the texture will deteriorate
- Store leftover sandwiches in the refrigerator for up to 2 days
- Reheat in a 350°F oven for 8-10 minutes to restore crispiness
Chef’s Notes
After making this recipe countless times, I’ve discovered that slightly stale bread improves the final result. The drier bread absorbs less of the pancake batter, creating a crisper exterior. Also, maintaining the oil temperature is crucial. It’s too hot, and the outside burns before the cheese melts. Too cool, and the sandwich absorbs excess oil, becoming greasy.
Homemade Cheddar’s Monte Cristo Sandwich
Ingredients
- 4 slices bread
- 4 slices smoked turkey
- 4 slices ham
- 2 slices American cheese
- 2 slices Monterey Jack cheese
- 2 cups prepared pancake mix
- 1 tablespoon powdered sugar
- vegetable oil for frying
Instructions
- Prepare the sandwich components: Lay out 4 slices of white bread on a clean work surface. For best results, choose bread that's slightly thicker than standard sandwich bread.
- Assemble the sandwiches: On two bread slices, place 2 slices of Monterey Jack cheese first (this creates a "seal" against the bread). Layer 3-4 slices of smoked turkey on top of the cheese, followed by 3-4 slices of ham. Add 2 slices of American cheese on top of the meat. Cover with the remaining bread slices, pressing gently to compact.
- Secure for chilling: Wrap each sandwich tightly with plastic wrap, using enough wrap to completely seal all edges. Press gently but firmly to create a compact sandwich with no air pockets
- Chill thoroughly: Place the wrapped sandwiches in the refrigerator for at least 1 hour, preferably 2 hours. This critical step helps the ingredients bond together and prevents the sandwich from falling apart during frying.
- Prepare for frying: About 20 minutes before cooking, remove the wrapped sandwiches from the refrigerator (allowing them to lose some chill helps promote even cooking).
- Heat the oil: Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of at least 3 inches. Heat to exactly 320°F (160°C). Use a candy/oil thermometer for precision if not using a deep fryer with temperature control.
- Mix the batter: Prepare pancake batter according to package instructions, but make it slightly thicker than you would for pancakes. For Krusteaz mix, use about 20% less water than called for to create a coating that will adhere well.
- Batter the sandwiches: Carefully unwrap the chilled sandwiches. Pour the pancake batter into a wide, shallow dish. Using two forks or your hands, completely submerge one sandwich in the batter, turning it gently to coat all sides and edges. Allow excess batter to drip off for about 10 seconds.
- Fry with care: Carefully lower the battered sandwich into the hot oil. If using a pot instead of a deep fryer, use a spider strainer or slotted spoon to gently place the sandwich in oil. Fry for exactly 2 minutes, then gently flip using tongs and fry for another 2 minutes until golden brown on all sides.
- Monitor temperature: Keep a close eye on the oil temperature between batches, adjusting heat as needed to maintain 320°F. If the oil is too hot, the outside will burn before the cheese melts; if too cool, the sandwich will absorb excess oil.
- Drain properly: Remove the sandwich using tongs or a slotted spoon and place on a wire cooling rack positioned over paper towels. Allow to drain for 1-2 minutes. Do not place directly on paper towels as this can create steam and soften the crispy coating.
- Repeat process: Batter and fry the second sandwich following the same procedure.
- Finish and serve: Using a serrated knife, cut each sandwich diagonally into triangles. Immediately dust with powdered sugar using a fine mesh strainer or sifter, applying a generous but even coating.
- Serve promptly: Place on serving plates accompanied by a small ramekin of raspberry preserves for dipping. For the ultimate presentation, add a few fresh berries to the plate for color and freshness.
- Enjoy while hot: Monte Cristo sandwiches are best enjoyed immediately while the exterior is crispy and the cheese is perfectly melted.
Nutrition
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So good! And very easy. Tastes just like it was from the restaurant! Yum!
How could cook this without deep frying. I just don’t have a deep fryer, but love the Chedders & Bennigans Monte Cristo ❤️
To be honest, I don’t know how to get a batter on here and then, “fry” it. The batter will slip off if you try to air fry it. I think baking it won’t be so great either, you could try to pan fry it, in a pan with some butter. It won’t be quite the same, but that’s the only way I could think it could work.
Made it for the first time today and it was delicious!!! Didn’t look as pretty as yours, but it was great and will definitely make again.
Thank you for this recipe. I am living in China, so I don’t have access to Cheddar’s. I do think I am missing food from home and getting bored with the same old stuff I eat here. I’m a little leery of eating out, because my first year here I had five cases of food poisoning. Then, when I cooked at home and packed my lunches, I didn’t get sick. The trick to making this is finding the turkey slices. Ham slices are very easy to come by, so is the white bread, but to get the cheeses, I will probably have to go to the western-oriented grocery store. That’s where I found the turkey slices the last time. It’s not an item they normally carry, but I snapped up two packages and put one in the freezer. I look forward to trying this!!! I wondered how to get the outer shell of the sandwich, and didn’t realize it was pancake mix! The other recipes I found said to coat the sandwich in egg and then fry it. They didn’t look like the Cheddar’s Monte Cristo, but I know where to go now to recreate this!
Tried this recipe and it is SO GOOD! It is so easy also. It will be a new regular in my house. Thank you!
I get one every time I go there! Now going to make my own and see if it’s as good, hope so!
I just had a monte cristo 2 days ago! I love them but this time seemed short on meat. I found a raspberry jam at the store that I warmed a little in the microwave to dip my leftover half sandwich. Why do you make 2 sandwiches? I can’t ever eat the whole one from Cheddar’s.
I think it takes a lot of effort to make these sandwiches, so why not invite a hungry friend?
Stephanie, what kind of bread is best for the sandwich?
I like to use white bread that is a little stale, I think it holds up a little better. Near me, I buy Mrs. Bairds.
I just had a monte cristo 2 days ago! I love them but this time seemed short on meat. I found a raspberry jam at the store that I warmed a little in the microwave to dip my leftover half sandwich. Why do you make 2 sandwiches? I can’t ever eat the whole one from Cheddar’s.
What is the best type of bread to use w this recipe?
Such a sandwich could ruin my day. But hey, that’s what I’m here for. Will absolutely try this. Doesn’t seem very hard to do. It might even be better with bacon added. Don’t you think? I do.
Oh, I like where you are going with that sandwich!
I usually use French Toast style bread rather than deep frying. I also use provolone and have a side of strawberries in sugar (makes its own syrup) to put over the sandwich with powdered sugar sprinkled on top! Delish!!
OK, this seriously looks incredible. We just had lame ol grilled cheese sandwiches and I totally should have made this. Wow
I’ve had this sandwich once at Cheddars! I LOVE Cheddars, thanks for the copycat recipe!
I just left Cheddars for the 2nd time for this Sandwich, it’s so good I came back and got right on line to fine the recipe copy. Its great but I can’t afford that price every week. Going to make my own.
oOoOo… This looks tasty! I think I could do this! 😉 Thanks for the recipe!
Oh my, this looks like a tasty lunch treat. A nice twist from the normal ham and cheese – yum!
The Monte Cristo is one of my favorite sandwiches. I’ve never made one but it’s about time I try! Thanks for the recipe!
Wow. I have to confess that I’ve never eaten a Monte Cristo sandwich before, but this looks and sounds delicious! I might have to make it soon, you know, for my husband.
That looks delicious. I’ve seen Monte Cristos on menus before but never knew what it actually was. I’ll have to make this myself!