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Monte Cristo Sandwich With Lingonberry Dipping Sauce

Monte Cristo Sandwich With Lingonberry Dipping Sauce

Golden fried ham, turkey, and Swiss sandwiches are dipped in a lightly seasoned batter, dusted with confectioners’ sugar, and paired with warm lingonberry preserves.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Sandwiches
  • 8 slices Soft white sandwich bread
  • 4 slices, about 4 ounces Swiss cheese
  • 4 slices, about 4 ounces Deli ham
  • 4 slices, about 4 ounces Deli turkey
  • 2 tablespoons, optional Mayonnaise
  • As needed for frying Vegetable or canola oil
  • As needed for serving Confectioners’ sugar
Batter
  • 1/2 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 large Large egg
  • 1/2 cup Whole milk
Lingonberry Sauce
  • 1/2 cup Lingonberry preserves
  • 1 tablespoon Water
  • 1 teaspoon, optional Lemon juice

Method
 

Step-by-Step
  1. Spread the bread lightly with mayonnaise, if using. Build four sandwiches with one slice each of ham, turkey, and Swiss cheese, then trim the crusts if desired.
  2. Press the sandwiches firmly and secure each with toothpicks. For cleaner frying, wrap and refrigerate them for 20 to 30 minutes.
  3. Whisk the flour, baking powder, and salt in a bowl. Add the egg and milk, then whisk just until a smooth, fairly thick batter forms.
  4. Heat about 1/2 inch of vegetable or canola oil in a heavy skillet to approximately 350°F (175°C).
  5. Dip each sandwich into the batter, coating all sides, and allow the excess to drip back into the bowl.
  6. Fry in batches for about 2 to 3 minutes per side, turning carefully, until golden brown and the cheese has melted.
  7. Transfer the sandwiches to a paper-towel-lined rack, remove the toothpicks, and dust generously with confectioners’ sugar.
  8. Warm the lingonberry preserves with the water and optional lemon juice until loose and spoonable. Serve the sauce alongside the hot sandwiches.

Notes

Keep the oil near 350°F so the coating browns without becoming greasy or dark before the cheese melts. Chilling helps the sandwich layers stay together during battering and frying.