Ingredients
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12 ounces red currant jelly
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1 tablespoon water
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1 tablespoon half-and-half
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1 (12 ounce) jar red currant jelly
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2/3 cup water
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1 small egg
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1/2 teaspoon salt
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1/8 teaspoon white pepper
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2/3 cup all-purpose flour
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1 3/4 teaspoons baking powder
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8 slices white bread
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4 slices roasted cooked turkey (1 ounce each sandwich)
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4 slices tillamook swiss cheese (1 ounce each sandwich)
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1 (15 ounce) can peaches (or your choice of canned fruit. I like peaches)
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4 slices smoked ham (1 ounce each sandwich)
Instructions
- CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
- FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
- BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
- SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
- Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
- Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.