BATTER-COATED CHEESE SANDWICH
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 114). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
Archer Teacher Fish Batter (Below), using beer instead of club soda
½ cup Crisco
¼ cup margarine
Cheese sandwich (as prepared below)
2 slices buttered bread
Mayo and mustard, to taste
2-3 thin slices Monterey Jack cheese
1 slice Swiss cheese
2-3 thin slices tomato (optional)
Prepare one recipe of my Archer Teacher Fish Batter (see below) – but instead of the club soda, use beer. Melt Crisco oil and margarine in a 12-inch round skillet and get it hot without letting the margarine turn brown.
Prepare a cheese sandwich, buttering one side of each of the slices of bread; then applying mayonnaise and mustard, if you like, and slices of cheese, plus tomato slices – if you wish. Put the sandwich together securing it in 3 or 4 places with wooden toothpicks.
Dip it in the prepared beer batter on both sides to coat it evenly and lift it with a pancake turner into the hot oil mixture. Fry until golden brown and crispy on both sides. Replenish the oil and margarine as needed to maintain at least a 1-inch depth of melted oil mixture in the skillet. Serve it at once with a side of my shrimp cocktail or tartar sauce (see “Recipes” tab.) This is a favorite fast food of the Texas-Oklahoma area!
ARCHER TEACHER’S FISH BATTER (from p. 108 of same book)
[Combine as listed…]
1 teaspoon sweet basil powder
1/8 teaspoon each: oregano powder and sage powder
1 teaspoon pepper
½ teaspoon garlic salt
about 3 cups of boxed pancake mix
2 to 3 cups of bottled club soda [or beer]