Assemble the sandwiches: Place 2 slices of white bread on a clean work surface. On each piece of bread, layer a slice of Monterey Jack cheese (this creates a "seal" against the bread), 2 slices of smoked turkey, 2 slices of ham, and a slice of American cheese. Cover each sandwich with another slice of bread and press down gently to compact.

Wrap each sandwich tightly using enough plastic wrap to completely seal all the edges. Press again, gently but firmly, to create a compact sandwich with no air pockets

Refrigerate the wrapped sandwiches for 1 to 2 hours to prevent them from falling apart during frying. To promote even cooking, remove the wrapped sandwiches from the refrigerator about 20 minutes before frying.

Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of at least 3 inches. Heat the oil to exactly 320°F (160°C). Use a candy/oil thermometer for precision if not using a deep fryer with temperature control.

Prepare the pancake batter according to the package instructions, but make it slightly thicker than you would for pancakes. For Krusteaz mix, use about 20% less water than called for to create a coating that will adhere well. Pour the batter into a wide, shallow dish.

Carefully unwrap the chilled sandwiches. Using two forks or your hands, completely submerge one sandwich in the batter, turning it gently to coat all sides and edges. Allow the excess batter to drip off for about 10 seconds.

Use a spider strainer or slotted spoon to carefully lower the battered sandwich into the hot oil. Fry for exactly 2 minutes. Use tongs to gently flip the sandwich and fry for another 2 minutes until golden brown on all sides. Throughout the frying process adjusting the heat as needed to maintain a consistent 320°F. If the oil is too hot, the outside will burn before the cheese melts; if it’s too cool, the sandwich will absorb excess oil.

Remove the sandwich from the oil using tongs or a slotted spoon and place on a wire cooling rack positioned over a few layers of paper towels. Do not place the sandwich directly on the paper towels as this can create steam and soften the crispy coating. Let the sandwich drain for 1 to 2 minutes.

Batter and fry the second sandwich following the same procedure.

Using a serrated knife, cut each sandwich diagonally into triangles. Use a fine mesh strainer or sifter to dust with a generous but even coating of powdered sugar.

Place the sandwiches on serving plates accompanied by a small ramekin of raspberry preserves for dipping and a few fresh berries for color and freshness, if desired. Serve immediately while the exterior is crispy and the cheese is melted.