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Take everyday cold cuts and cheese to a whole new level with this crispy fried sandwich that's just as good as the one from Bennigan's. You'll love how the turkey, ham, and cheese layers blend between slices of honey wheat bread, all coated in batter and fried until crispy and golden.
I've tried this many different ways and found out that letting the sandwich chill properly and watching your oil temp are the real secrets to nailing it.
Key Components
- For Sandwich:
- Honey Wheat Bread: You'll need three slices for each sandwich
- Deli Turkey: Go for the chunky slices
- Deli Ham: Pick a good thick variety
- Swiss Cheese: Use whole slices
- American Cheese: Gets nice and gooey
- Fresh Parsley: Adds a nice finishing touch
- For Batter:
- All-Purpose Flour: Don't pack when measuring
- Baking Powder: Helps it puff up
- Large Eggs: Take them out early to warm up
- Water: To get the right thickness
- Oil: For the deep frying part
- Confectioners Sugar: For sprinkling on top
Step-by-Step Process
- 1. Sandwich Assembly:
- Start with one bread slice and put three turkey slices and Swiss cheese on it. Add the second bread piece, then stack three ham slices and American cheese. Finish with the third bread slice. Cut it corner to corner, wrap it tight in plastic, and stick it in the fridge for 2-3 hours or leave it overnight.
- 2. Batter Preparation:
- Mix your flour, baking powder, and salt in a bowl. In another bowl, stir water and egg together. Pour your wet stuff into your dry stuff and stir until it's all smooth. If you want something sweeter, you can use pancake mix instead.
- 3. Oil Temperature:
- Get your oil between 325-350°F – this part really matters. If it's too hot, the outside will burn before the cheese melts. Use a kitchen thermometer to make sure you got it right.
- 4. Frying Process:
- Take your cold sandwich half out of the wrap. Dunk it all the way in the batter. Use tongs to lower it into the hot oil. Cook for 4-5 minutes until it's deep golden brown, pushing it down if it floats too much.
- 5. Final Touches:
- Let it drip on some paper towels. While it's still warm, shake a bunch of powdered sugar over it. Eat it right away with some raspberry jam and honey mustard on the side for dipping.
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Keeping and Serving Tips
These need to be eaten right after cooking while they're hot and crunchy. They're best fresh out of the oil. If you have to wait a bit, you can keep them warm in your oven at 200°F 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 fresh fruits
- Iceberg wedge with dressing
- Hot crunchy fries
- Bag of kettle chips
- Crunchy dill spears
- Chilled brewski
Sauce Suggestions
Try these awesome combos with:
- Sweet raspberry jam
- Tangy honey mustard
- Pure maple syrup
- Any kind of berry preserves
- Spicy Dijon
- Tangy sweet chili
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Closing Thoughts
Getting this right comes down to letting it chill long enough and watching your cooking temperature. Put in some extra care during prep and cooking, and you'll end up with that perfect combo of crunchy outside and melty inside.
Frequently Asked Questions
- → Why keep the sandwich cold?
- Chilling ensures the sandwich stays together while frying and avoids breaking apart.
- → Can I swap batter for pancake mix?
- Absolutely, pre-made pancake batter does the trick in no time.
- → What oil works best for frying?
- Stick to oils like canola or vegetable—they handle high heat well.
- → Can I prep these in advance?
- Yes, you can assemble and chill ahead of time, but for freshness fry just before serving.
- → How do I keep oil hot while frying?
- A thermometer makes it easy. Adjust heat to stay within 325-350°F.