© 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
3/4 c raspberry purée, strained
1 tbsp mayonnaise
1 tbsp habanero hot sauce
6 Large eggs, beaten
3 tbsp granulated sugar
1-1/3 c whole milk
2 tsp vanilla extract
1/4 c Amaretto
6 Slices cinnamon raisin bread
3 tbsp honey mustard
8 Slices baby Swiss cheese
8 oz TURKEY HAM, sliced thin
8 oz SMOKED TURKEY, sliced thin
As needed nonstick cooking spray
As needed powdered sugar
Mix ingredients together. Cover and refrigerate.
Beat eggs with sugar until light and fluffy. Slowly add milk, stirring gently.
Stir in vanilla and Amaretto.
Cover and refrigerate.
Spread about 1 teaspoon mustard on one side of each slice of bread. Top each piece with 1 slice cheese.
Layer 4 pieces bread with 2 ounces sliced ham and the remaining 4 pieces bread with 2 ounces sliced turkey.
Turn and stack pieces with ham and turkey sides together -- to make 4 sandwiches.
Dip each sandwich in batter and turn to coat both sides. Allow excess batter to drain back into bowl.
Cook sandwiches on a hot griddle or in a large preheated skillet sprayed with nonstick cooking spray, turning once, until lightly browned on both sides.
Cut into thirds; sprinkle with powdered sugar.
Serve with reserved Raspberry sauce on the side.