© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/2 c Raspberry Purée, Strained
1/4 c Mayonnaise
1/4 c (2 oz) Habanero Hot Sauce
18 Large Eggs, Beaten
1/2 c Granulated Sugar
1 qt Half-And-Half
2 tbsp Vanilla Extract
3/4 c (6 oz) Amaretto
24 Slices Cinnamon Raisin Bread
1/2 c Honey Mustard
24 Slices Baby Swiss Cheese
24 oz TURKEY HAM, Sliced Thin
24 oz SMOKED TURKEY, Sliced Thin
As Needed Clarified Butter
As Needed Powdered Sugar
RASPBERRY HABANERO DIPPING SAUCE: Mix ingredients together. Cover and hold for service in the refrigerator.
FRENCH TOAST BATTER: Beat eggs with sugar until light and fluffy. Slowly add half-and-half, stirring gently.
Stir in vanilla and Amaretto.
Cover and refrigerate until ready to use.
ASSEMBLY: Spread about 1 teaspoon mustard on one side of each slice of bread. Top each piece with 1 slice cheese.
Layer 12 pieces of bread with 2 ounces sliced ham and the remaining 12 pieces bread with 2 ounces sliced turkey.
Turn and stack pieces with ham and turkey sides together -- to make 12 sandwiches.
SERVICE: Dip each sandwich in batter and turn to coat both sides. Allow excess batter to drain back into bowl.
Grill sandwiches on a hot griddle brushed with clarified butter, turning once, until lightly browned on both sides.
Cut into thirds; sprinkle with powdered sugar. Serve with reserved Raspberry sauce on the side.