Yes, this recipe coming out on 4/20 is purely a coincidence.

The Monte Cristo sandwich is notoriously ham, Swiss, and turkey immeshed between two pieces of french toast, dusted with powdered sugar and served alongside raspberry preserves. Instead of serving your sandwich with raspberry preserves, I use Toaster Strudels as bread, the same treat you may have enjoyed as a kid, toasted from the freezer and drizzled with an unfortunately familiar frosting packet. Already pre-filled with gloriously artificial, “wildberry jam,” you’ll have something resembling a raspberry preserve in every bite. Thankfully processed foods like strudels, Doritos, Cheez-It’s, etc. are able to stand up against the deep fryer since they’re so loaded with preservatives. It’s easy to brush this sandwich aside as a gimmick, but the raspberry preserve and frosting commonality to the original recipe was too strong not to try…

A warning if you couldn’t tell by simply looking at it, but his sandwich is intense, overly sweet and completely deep fried. It should not be consumed more than once per year, and it’s disgusting, but also amazing obviously.

Equipment needed

Medium pot or deep fryer

Ingredients

Two Wildberry flavored Toaster Strudels (found in the frozen food aisle)

1 tbsp. Mayonnaise

1 tbsp. Dijon Mustard

1 Pinch of salt

2 Cracks of black pepper

2 Slices of turkey lunchmeat

2 Slices of ham lunchmeat

2 Slices of Swiss cheese

2 eggs

Enough vegetable oil to fill a pot with 2 inches of oil

Thermometer (option)

Directions

1. Defrost your toaster strudels to room temperature
2. Mix mayonnaise, dijon, salt, and pepper in a bowl, evenly spread on both slices of strudel
3. Layer with squares of ham, dijon, then turkey. I like to slice mine all in the same size for the bread.
4. Sprinkle a bit of salt on the swiss cheese, it seems wrong, but you’ll need to up the salt level to balance the sweetness of the strudel
5. Whisk the two eggs in a shallow dish or bowl
6. Heat oil in a pan or fryer to 375 degrees. Set the stove to medium / high heat and use a thermometer to test the temperature
7. Cover the entire sandwich in the egg mixture, making sure it gets on all sides, everything should be covered in egg
8. Gently and carefully add the wet sandwich to your hot oil. Drop it down in the oil away from your body, as to avoid a painful splash
9. Fry for two minutes on each side, or until golden brown. Use a spatula to gently lift the sandwich periodically to check the doneness, it should look brown and crispy
10. Serve immediately, slice in half for the obvious cross section shot
11. Top with powdered sugar if you must, but it’s already so sweet, instead push the limit with a frosting drizzle

*Makes one small but powerful sandwich*