Ingredients
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2 cups unbleached all-purpose flour
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1 cup cornstarch
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1 tablespoon baking powder
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1 tablespoon baking soda
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1/4 teaspoon cayenne pepper
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1 teaspoon kosher salt
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1/2 cup club soda
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1 1/2 cups dark beer
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6 slices white bread or 6 slices whole wheat sourdough bread, each buttered on one side
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6 ounces gruyere cheese, sliced into 18 1/16 inch thick slices
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8 ounces smoked ham, such as black forest, sliced into 9 1/16 inch thick slices
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8 ounces roast turkey meat, sliced into 9 1/16 inch thick slices
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5 tablespoons strawberry jam, plus
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extra strawberry jam, to serve on the side
Instructions
- To make the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cayenne, and salt.
- Whisk in the club soda and beer.
- The mixture should be the consistency of pancake batter.
- Refrigerate until you're ready to use it.
- To assemble the Sandwiches: Set half of the slices buttered side down, and cover with the cheese slices, folding them over if they extend past the edges.
- Layer the ham and turkey over the cheese, and spread the jam over the turkey.
- Place the top slice of bread on, buttered side up.
- Grill the sandwiches on both sides.
- Pour the oil into a deep heavy-duty saucepan to fill it halfway.
- Heat the oil to 350°F (175°C), measuring the temperature on a deep-fat thermometer.
- Cut the sandwiches on a diagonal into thirds, to make 9 triangular pieces.
- Stir the batter.
- Dip each sandwich piece into the batter, thoroughly coating it.
- Fry the pieces 2 or 3 at a time, being careful not to overcrowd them in the pan.
- Cook them for about 3 minutes on each side, until they're nicely browned, and transfer to a paper towel to drain.
- Allow the oil to come back up to temperature before you fry the next batch of sandwiches.
- Place the sandwiches on a platter.
- Sift a very heavy layer of powdered sugar over them, and serve with a side of jam.