Bennigan's The Monte Cristo copycat recipe by Todd Wilbur
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Bennigan's The Monte Cristo

Score: 4.83. Votes: 6
In stock (1 item available)
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Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread. Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping."

It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter; fried to a golden brown; then served with a dusting of powdered sugar and a side of raspberry preserves. For over ten years tons of cloning requests for this one have stacked up at TSR Central, so it was time for a road trip. There are no Bennigan's in Las Vegas, and since the Bennigan's chain made this sandwich famous, I headed out to the nearest Bennigan's in San Diego. Back home, with an ice chest full of original Monte Cristo sandwiches well-preserved and ready to work with, I was able to come up with this simple Bennigan's Monte Cristo recipe clone for a delicious sandwich that is crispy on the outside, and hot, but not greasy, on the inside (the batter prevents the shortening from penetrating). This recipe makes one sandwich, which may be enough for two. If you want to make more, you'll most likely have to make more batter so that any additional sandwiches get a real good dunking. Recently, Bennigan's restaurants across the country have been closing, but with this secret formula, you can still experience the taste of the Bennigan's Monte Cristo recipe.

Try more of my copycat recipes for famous sandwiches here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 8 to 12 cups vegetable shortening (or the amount required by your fryer)
  • 3 slices whole wheat sandwich bread
  • ...

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Average rating:

Score: 4.83. Votes: 6
Rating of votes (6)
5 customers
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Dec 17, 2019, 14:12

Yes make sure you wrap the sandwich tightly in plastic wrap and put it in the fridge for 24-48 hours. It will not just help keep your sandwich from falling apart but also keep the air bubbles out when you fry it. Make a difference. -Former Employee-

Tabitha & Wayne
Jan 22, 2006, 22:00

These were awesome. This is a restaurant favorite of ours. We were a little skeptical when we read the recipe but it worked like a charm. Taste just like out of the restaurant. Thanks.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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