Disneyland Monte Cristo Sandwich

CURRANT JELLY SAUCE

* 12 ounces red currant jelly
* 1 tablespoon water
* 1 tablespoon half-and-half

FRUIT COMPOTE

*

1 (12 ounce) jar red currant jelly

* 1 (15 ounce) can peaches (or your choice of canned fruit. I like peaches)

BATTER

* 2/3 cup water
* 1 small egg
* 1/2 teaspoon salt
* 1/8 teaspoon white pepper
* 2/3 cup all-purpose flour
* 1 3/4 teaspoons baking powder

SANDWICHES

* 8 slices white bread
* 4 slices roasted cooked turkey (1 ounce each sandwich)
* 4 slices tillamook swiss cheese (1 ounce each sandwich)
* 4 slices smoked ham (1 ounce each sandwich)
* vegetable oil, for frying

GARNISH

* confectioners' sugar, for dusting
* fruit, compote
* currant jelly, sauce

Directions

1.
1
CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
2.
2
FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
3.
3
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.
4.
4
SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
5.
5
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.
6.
6
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.