|
Serves 4
1/4 cup cranberry sauce
2 tablespoons Dijon mustard
8 slices of any Mrs Baird's grain bread
4 slices cooked turkey
4 slices cooked ham
4 slices Swiss cheese
1-cup water
1 egg
3/4-cup flour
1-teaspoon baking powder
1/2-teaspoon salt
1/4-teaspoon pepper
vegetable oil for frying
powdered sugar for garnish
In a small bowl, whisk together the cranberry sauce and Dijon mustard. Spread about 1 1/2 tablespoons of this mixture on each of four slices of bread and place slices (spread-side-up) on a cutting board. Lay a slice of cooked turkey, cooked ham, Swiss cheese on each piece of bread, top with the remaining slices of bread, and secure with toothpicks. In a shallow bowl, whisk together the water and egg, until mixed. In a separate medium bowl, whisk together the flour, baking powder, salt, and pepper. Pour flour mixture into liquid mixture and stir 4 to 6 times, until mixture is somewhat combined (a few lumps are just fine and the mixture will look slightly watery-this will keep the batter fluffy when fried). Fill a deep-fryer or wok no more than halfway with vegetable oil and preheat to a temperature of 150° F. Dip a sandwich into the batter to coat all sides, then using a slotted metal spoon, carefully place into the hot oil and deep-fry for 1 to 2 minutes on each side, or until golden brown. Transfer to a baking sheet lined with several layers of paper towel and let cool. Repeat with remaining sandwiches (fry only one at a time to make it easy to monitor the cooking time). Dust sandwiches lightly with powdered sugar, if desired. Cut in half and serve.
Print Version
|
