Ingredients Jump to Instructions ↓

  1. 2 cups unbleached all-purpose flour

  2. 1 cup cornstarch

  3. 1 tablespoon baking powder

  4. 1 tablespoon baking soda

  5. 1/4 teaspoon cayenne pepper

  6. 1 teaspoon kosher salt

  7. 1/2 cup club soda

  8. 1 1/2 cups dark beer

  9. 6 slices white or whole-wheat sourdough bread

  10. 6 ounces Gruyere cheese, sliced into 18 1/16-inch-thick slices

  11. 8 ounces smoked ham , such as Black Forest, sliced into 8 ounces roast turkey , sliced into 9 1/16-inch-thick slices

  12. 3 tablespoons strawberry jam , plus extra to serve on the side

  13. Vegetable oil , for deep-frying

  14. 1/2 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. 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 youre ready to use it.

  2. 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.

  3. Grill the sandwiches (see Note).

  4. Pour the oil into a deep heavy-duty saucepan to fill it halfway. Heat the oil to 350 degrees, measuring the temperature on a deep-fat thermometer.

  5. Cut the sandwiches on a diagonal into thirds, to make 9 triangular pieces.

  6. 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 theyre 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.

  7. Place the sandwiches on a platter. Sift a very heavy layer of powdered sugar over them, and serve with a side of jam.


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