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 your potatoes however you prefer, then let soak in water for at least 30 minutes and up to 3 hours. Drain water and rinse with water two more times and then pay dry and leave out in a single layer to dry completely for about 30 minutes. Now place the fries in a bowl and drizzle with olive and toss to coat. Whether using the air fryer or deep frying, fry the fries at 275 for 5 minutes. Remove to a paper-towel lined plate and allow to cool completely for 3-5 minutes. Crank your oil (or air fryer) up to 350 degrees, add your fries, and cook for another 5 minutes. Change out the paper-towel on your plate, and then remove the fries to the plate once again. Sprinkle immediately with salt to taste, then top with fresh parmesan and dry or fresh parsley for garnish.

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.