Monte Cristo Sandwich - garlic butter

Method

• 3 ounces raspberry sauce (made by mixing together 1/3 cup raspberry preserves with 2 tablespoons cranberry juice)
• Spread garlic butter on 1 side of each bread slice.
• Place cheese on 1 piece of bread, place ham on top of cheese.
• Cover with another slice of bread, followed by the slice of Cheddar and the chicken breast.
• Place the third piece of bead on top, making sure the meats and cheese are completely tucked inside of the bread.
• Place on a cutting board.
• Slice sandwich diagonally and hold together with long wooden picks.
• Refrigerate for about 30 minutes.
• Preheat deep-fryer to 350 degrees F.
• Beat eggs and water in a medium shallow bowl.
• Place the panko bread crumbs in another shallow bowl.
• Remove the sandwich from the refrigerator.
• Dip into egg wash, let drain, and then coat the sandwich completely in the panko bread crumbs.
• Fry in hot oil until golden brown (about 45 seconds).
• Remove from oil, drain on paper towels.
• Sprinkle with powdered sugar and serve immediately with raspberry sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.