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Take ordinary cold cuts and cheese up a notch with this incredible deep-fried sandwich that's just as good as the famous Bennigan's classic. Packed with turkey, ham, and gooey cheese sandwiched between slices of honey wheat bread, then dunked in batter and fried until crispy and golden.
I've done tons of kitchen experiments and found that letting the sandwich chill properly and watching your oil temp are the real secrets to nailing this recipe.
Key Components
- For Sandwich:
- Honey Wheat Bread: You'll need three slices for each sandwich
- Deli Turkey: Go for the chunky slices
- Deli Ham: Spring for the good thick-sliced stuff
- Swiss Cheese: Use whole slices
- American Cheese: Gives you that perfect melt
- Fresh Parsley: Adds a pop of color
- For Batter:
- All-Purpose Flour: Be sure to measure it right
- Baking Powder: Creates airiness
- Large Eggs: Take them out of the fridge early
- Water: Helps thin the mixture
- Oil: For the deep-frying part
- Confectioners Sugar: For sprinkling on top
Step-by-Step Guide
- 1. Sandwich Assembly:
- Start with one bread slice and put three turkey slices on it, then Swiss cheese. Place the second bread slice on top, add three ham slices and American cheese. Finish with the third bread slice. Slice it diagonally, wrap it up tight in plastic wrap. Let it get cold in the fridge for 2-3 hours or leave it overnight.
- 2. Batter Preparation:
- Mix flour, baking powder, and salt together. In another bowl, blend water with egg. Pour the wet stuff into the dry stuff, whisk until it's lump-free. If you want something sweeter, pancake batter works too.
- 3. Oil Temperature:
- Get your oil to between 325-350°F - this part really matters. If it's too hot, the outside will burn before the cheese melts. A kitchen thermometer works best to check it.
- 4. Frying Process:
- Take out a chilled sandwich half. Dunk it completely in batter. Lower it into the hot oil with tongs. Cook for 4-5 minutes till it turns dark gold, pushing it down if it floats too much.
- 5. Final Touches:
- Put on paper towels to soak up extra oil. Shake lots of powdered sugar over the top while it's still warm. Eat right away with some raspberry jam and honey mustard on the side.
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Keeping and Serving Tips
These sandwiches taste best right after frying when they're hot and crunchy. Eat them fresh 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 them on top of each other or they'll get soggy.
Great Side Dishes
- Bowl of mixed fresh fruits
- Simple wedge salad
- Hot French fries
- Bag of potato chips
- Crunchy dill pickles
- Chilled beer
Sauce Suggestions
Try these awesome combos with:
- Sweet raspberry jam
- Tangy honey mustard
- Pure maple syrup
- Homemade berry preserves
- Smooth Dijon mustard
- Spicy sweet chili sauce
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Closing Thoughts
Getting this sandwich right comes down to letting it chill long enough and watching the temperature. Put in the effort during prep and cooking, and you'll get that perfect combo of crunchy outside and melty inside every time.
Frequently Asked Questions
- → Why chill the sandwich?
- Cooling firms everything up so your sandwich won't fall apart when you're frying it.
- → Can I use pancake batter instead?
- Sure thing, grabbing ready-made pancake batter saves time in a pinch.
- → What's the best oil for frying?
- Go with canola or vegetable oil since they can handle high heat without smoking.
- → Can I make these ahead?
- You can stack and chill them overnight, but wait to fry until you're ready to eat.
- → How do I keep the oil temperature steady?
- Grab a cooking thermometer and tweak your stove heat to keep it between 325°F-350°F.