Monte Cristo Sandwich
- 2 tablespoons garlic butter
- 3 slices Texas toast or other thick-sliced bread
- 1 (1-ounce) slice Swiss cheese
- 3 ounces thinly sliced ham
- 1 (1-ounce) slice Cheddar
- 3 ounces thinly sliced cooked chicken or turkey
- 3 eggs
- 1/4 cup water
- 1 1/2 cups panko bread crumbs
- Oil, for deep-frying
- Powdered sugar
Spread garlic butter on 1 side of each bread slice. Place cheese on 1 piece of bread, place ham on top of cheese. Cover with another slice of bread, followed by the slice of Cheddar and the chicken breast. Place the third piece of bead on top, making sure the meats and cheese are completely tucked inside of the bread. Place on a cutting board. Slice sandwich diagonally and hold together with long wooden picks. Refrigerate for about 30 minutes.
Preheat deep-fryer to 350 degrees F.
Beat eggs and water in a medium shallow bowl. Place the panko bread crumbs in another shallow bowl.
Remove the sandwich from the refrigerator. Dip into egg wash, let drain, and then coat the sandwich completely in the panko bread crumbs. Fry in hot oil until golden brown (about 45 seconds). Remove from oil, drain on paper towels. Sprinkle with powdered sugar and serve immediately with raspberry sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Lou Aaron, owner of Westside Drive-In in Portland, OR.
Recipe courtesy of Rachael Ray