Ingredients

French Fries

3-4 Yukon Gold potatoes

Water for soaking

2 T. olive oil (if using air fryer)

4-8 c. canola/vegetable oil depending on your frying vessel (if frying)

Salt to taste

2 T. fresh parmesan, grated

Parsley for garnish

Sandwiches

8 slices fresh brioche*

8 slices ham

8 slices turkey

16 slices swiss (or gruyere, or half of each!)

2 T. dijon mustard

Batter

2/3 c. (5.2 oz) water

1 large egg

2/3 c. (5.2 oz) AP flour

1-3/4 t. baking powder

1/2 t. salt

Other

4-8 c. canola/vegetable oil for deep frying, or an air fryer

Raspberry preserves for dipping

1/4 c. powdered sugar for garnish (optional)

*To make homemade brioche, click on the following recipe link:

https://www.theflavorbender.com/brioche-bread-recipe/

Instructions

French Fries

Peel and cut the potatoes into the size/shape of your preference. Soak in water in the refrigerator for 3 hours. Preheat your oven to 375 degrees. Drain the water, and rinse with fresh water a couple of times. Place your cut potatoes on a paper towel in a single layer and pat dry. Allow to sit until moisture completely gone. Place in a bowl and drizzle with oil and toss to coat. Place in a single layer on a silicon (or foil) lined baking sheet. Bake for 20 minutes, then turn the oven up to 425 degrees, flip fries and continue to bake for another 15-25 minutes until medium golden brown.

Sandwich

Get oil heating to between 365-375 degrees.

Place one slice each ham and turkey on 4 slices of bread. Top with 2 slices each of cheese of your choice. Slather the other 4 slices of bread with dijon mustard and place on top of each sandwich. Secure with toothpicks inserted at an angle.

To make batter, whisk together water and egg. In a separate bowl, combine flour, baking powder and salt and mix together. Add the dry ingredients to the wet, and whisk to combine.

Once your oil has come to temperature, dip one sandwich half in the batter and place carefully in the oil. Allow to cook for five minutes before flipping and cook another five minutes. It should be a lovely golden brown. Remove to a paper towel-covered plate. Cook sandwich halves one at a time, and make sure the oil has returned to temperature before beginning to fry each sandwich half.

Once all sandwiches are cooked, place on a plate and use a sifter to top with powdered sugar (if desired). Serve with french fries and a side of raspberry preserves.