I'm working on a Monte Christo sandwich recipe. That's ham and Swiss (and optional turkey) with the bread crust removed, quartered, speared with a toothpick then dipped in batter a deep fried. Delicious but too greasy on the first attempt, I need a crispier batter which will brown faster and seal the grease out of the sandwich. Once fried the sandwich is dusted with confectioners sugar and dipped in Blackberry(or other) Jam.

Good coffee, good weed, and time on my hands...