Jeff Mauro’s Double Decker Monte Cristo | The Kitchen | Food Network

This classic late-night Chicagoland diner favorite is completely bananas. Jeff double-deckers his Monte Cristo sandwich and then batters it, deep-fries it, dusts it in powdered sugar and serves it with jam!
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Double Decker Monte Cristo
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 3 hr (includes chilling time)
Active: 35 min
Yield: 6 servings

Ingredients

9 slices honey wheat bread (something fairly thin)
6 slices sharp Cheddar
8 ounces shaved smoked turkey breast
6 slices Gruyere
8 ounces shaved tavern ham
3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 large eggs, beaten
3 quarts peanut or vegetable oil
Confectioners’ sugar, raspberry preserves and honey Dijon mustard, for serving

Directions

Special equipment: a deep-fry thermometer; toothpicks

On one slice of bread, place a piece of Cheddar and then ribbon on the turkey. Top with a slice of Gruyere. Add another slice of bread for the middle layer, then top with another slice of Gruyere, then the ribboned ham and finally a slice of Cheddar. Top with a final slice of bread and press down a little. Repeat with the remaining ingredients to make 2 more sandwiches. Slice diagonally and wrap tightly in plastic wrap. Place in the fridge for at least 2 hours or ideally overnight, so it all stays together during the fry.

In a large bowl, whisk together the flour, baking powder and salt, then the eggs and 2 2/3 cups water; whisk just until smooth. (Do not overmix.) Let the batter sit for at least 10 minutes or up to 30 minutes while you heat up the oil.

Heat the oil in a Dutch oven to 350 degrees F. Preheat the oven to 200 degrees F. Line a sheet pan with a wire rack and set aside.

Unwrap each sandwich and place a toothpick in the center of each to hold them together while frying. Working with one sandwich at a time, dunk in the batter with tongs and evenly coat. Let the excess batter drain, then dunk in the oil. Submerge and hold in the bubbling oil until the batter sets, about 20 seconds. Fry until golden on all sides, flipping halfway through, 4 to 5 minutes. Place on the wire-racked sheet to drain and keep warm in the oven. Repeat with the rest of the sandwiches.

Garnish with a light dusting of confectioners’ sugar and serve with a sidecar of raspberry preserves and honey Dijon mustard.

Cook’s Note
It’s best to build the sandwiches, then wrap them and chill them in the fridge for at least 2 hours or ideally overnight.

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Jeff Mauro’s Double Decker Monte Cristo | The Kitchen | Food Network

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