Although this sandwich can be quartered and deep fried, many of the earliest recipes, like this one adapted from The Brown Derby Cookbook (Doubleday, 1949), call for frying it in a skillet, like French toast.
- 2 eggs
- 1/4 cup milk
- Salt and freshly ground black pepper
- 5 tablespoons butter, softened
- 6 pieces thinly sliced white bread
- 4 thin slices cooked turkey
- 4 thin slices cooked ham
- 4 thin slices Swiss cheese
- Confectioners’ sugar
- Red currant jelly
Lightly the beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.
For each sandwich, lightly butter 3 slices of bread on both sides. Place 2 slices of turkey and 2 of ham between 2 slices of bread. Top with 2 slices of cheese and add the last slice of bread. Trim the crusts, secure with toothpicks and cut in half on the diagonal.
Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Dip the sandwich halves, top and bottom, in the batter. When the butter foams, place the sandwiches in the skillet and fry until golden brown, about 2 minutes. Add the remaining 2 tablespoons butter to skillet, turn the sandwiches and fry for 2 minutes more. Transfer to plates, sprinkle with confectioners’ sugar and serve with jelly.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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