Pin it
Turn ordinary cold cuts and cheese into an extravagant fried sandwich that's just as good as the famous one from Bennigan's. This tasty treat combines layers of turkey, ham, and cheese between slices of honey wheat bread, then gets dunked in batter and fried until it's crispy and golden.
After trying lots of different methods, I've found that letting the sandwich chill properly and getting the oil just right makes all the difference.
Key Components
- For Sandwich:
- Honey Wheat Bread: You'll need three pieces for each sandwich
- Deli Turkey: Go for the chunky slices
- Deli Ham: Pick a nice thick cut
- Swiss Cheese: Whole slices work best
- American Cheese: It melts really nicely
- Fresh Parsley: To make it look fancy
- For Batter:
- All-Purpose Flour: Make sure to measure it right
- Baking Powder: Makes the batter puffy
- Large Eggs: Don't use cold ones
- Water: To get the right thickness
- Oil: For cooking it up
- Confectioners Sugar: For sprinkling on top
Step-by-Step Guide
- 1. Sandwich Assembly:
- Start with one bread slice and put three turkey slices and Swiss cheese on it. Place the second bread slice on top, add three ham slices and American cheese. Finish with the third bread slice. Cut it diagonally, wrap it up tight in plastic wrap. Let it get cold for 2-3 hours or leave it overnight.
- 2. Batter Preparation:
- Mix flour, baking powder, and salt together. In another bowl, stir water and egg. Add the wet stuff to the dry stuff and whisk until it's smooth. If you want it sweeter, pancake batter works too.
- 3. Oil Temperature:
- Get your oil hot but not too hot - between 325-350°F is just right. If it's too hot, the outside gets brown before the cheese melts. A thermometer helps get it right.
- 4. Frying Process:
- Take the cold sandwich half out of the wrap. Cover it completely in batter. Use tongs to put it in the hot oil. Cook it for about 4-5 minutes until it's dark gold and crispy. You might need to hold it down in the oil.
- 5. Final Touches:
- Put it on paper towels to soak up extra oil. While it's still warm, sprinkle lots of powdered sugar on top. Eat it right away with some raspberry jam and honey mustard for dipping.
Pin it
Keeping It Fresh
These sandwiches taste best right after cooking when they're hot and crunchy. Eat them straight from the fryer if you can. If you need to wait a bit, keep them in a 200°F oven for up to 15 minutes. Don't pile the sandwiches on top of each other or they'll get soggy.
Great Side Options
- Bowl of mixed fruits
- Simple wedge salad
- Crunchy fries
- Bag of chips
- Sour pickles
- Cold glass of beer
Sauce Suggestions
Try these tasty combos with:
- Sweet raspberry jam
- Tangy honey mustard
- Pure maple syrup
- Fruity berry spread
- Sharp Dijon mustard
- Spicy sweet chili sauce
Pin it
Pin it
Closing Thoughts
Getting this sandwich right comes down to letting it chill long enough and watching your cooking temperature. If you take your time with putting it together and frying it up, you'll get that perfect mix of crunchy outside and gooey inside.
Frequently Asked Questions
- → Why should I chill it first?
- Cooling helps the sandwich stay firm and keeps it from breaking apart while frying.
- → Can I swap the batter out?
- Sure, pancake mix from the store is a fast and easy substitute.
- → Which oil is good for frying?
- Vegetable or canola oil are great because they handle high heat well.
- → Can these be prepped early?
- You can chill the sandwiches overnight, but fry them right before serving.
- → How do I stop the oil temp from changing?
- Use a thermometer and tweak the heat as needed to keep it between 325°F and 350°F.