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Turn ordinary cold cuts and cheese into a luxurious fried sandwich that gives Bennigan's famous dish a run for its money. This mouthwatering treat combines turkey, ham, and cheese sandwiched between slices of honey wheat bread, then dunked in batter and fried until golden and crispy.
After trying tons of versions, I've found that getting the chilling time right and watching your oil temp carefully makes all the difference.
Key Components
- For Sandwich:
- Honey Wheat Bread: You'll need three slices for each sandwich
- Deli Turkey: Go for the thicker slices
- Deli Ham: Pick a good thick-cut variety
- Swiss Cheese: Use whole slices
- American Cheese: Great for that gooey center
- Fresh Parsley: Sprinkle on top before serving
- For Batter:
- All-Purpose Flour: Be sure to measure it right
- Baking Powder: Gives the batter some fluff
- Large Eggs: Let them sit out a bit first
- Water: To get the right thickness
- Oil: For the frying part
- Confectioners Sugar: For sprinkling on top
Step-By-Step Guide
- 1. Sandwich Assembly:
- Start with one bread slice and add three turkey slices, then Swiss cheese. Put the second bread slice on top, add three ham slices and American cheese. Cap with the third bread slice. Cut it corner to corner, wrap it up tight in plastic. Let it get cold for 2-3 hours or leave it overnight.
- 2. Batter Preparation:
- Mix flour, baking powder, and salt in a bowl. In another bowl, stir water and egg together. Pour the wet stuff into the dry stuff and mix until it's smooth. If you want it sweeter, pancake batter works too.
- 3. Oil Temperature:
- Get your oil to 325-350°F - this part's super important. If it's too hot, the outside will turn brown before the cheese melts. Use a thermometer to be sure.
- 4. Frying Process:
- Take out a half sandwich from the fridge. Dip it all over in the batter. Lower it into hot oil with tongs. Cook for 4-5 minutes until it's a deep golden color, pushing it down if it floats too much.
- 5. Final Touches:
- Put it on paper towels to soak up extra oil. Shake lots of powdered sugar on top while it's still warm. Eat right away with some raspberry jam and honey mustard for dipping.
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Keeping It Fresh
Eat these sandwiches right away while they're hot and crunchy. They taste best fresh out of the oil. If you need to, you can keep them warm in the oven at 200°F for up to 15 minutes. Don't pile them on top of each other or they'll get soggy.
Great Side Dishes
- Bowl of mixed fresh fruits
- Simple wedge salad
- Hot crunchy fries
- Bag of potato chips
- Tangy dill pickles
- Cold glass of beer
Tasty Dips
Try these amazing combos with:
- Sweet raspberry jam
- Tangy honey mustard
- Pure maple syrup
- Any kind of berry jam
- Spicy Dijon mustard
- Sticky sweet chili sauce
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Closing Thoughts
The real secret is getting the chill time right and watching your temperature. Take your time with putting it all together and cooking it. You'll end up with that perfect combo of crunchy outside and melty inside.
Frequently Asked Questions
- → Why do you chill it beforehand?
- It holds together better when cold, so it won't fall apart in the oil.
- → Can pancake mix substitute the batter?
- Sure! Premade pancake mix works if you're in a pinch.
- → What type of oil is best?
- Both canola and vegetable oil are great since they can handle high heat.
- → Can I prepare these in advance?
- Chill them overnight assembled, then fry them fresh when serving.
- → How can I maintain a steady frying temperature?
- A thermometer is handy; adjust your flame to stay between 325°F-350°F.