1 Buttermilk pancake & waffle mix (prepared as directed for waffles)
8 Waffles, 1/2-inch thick
Dash of salt and pepper
1 cup Milk
4 Tbsp. Dijon mustard
1/2 lb. Deli ham, sliced
1/2 lb. Deli turkey, sliced
1 cup Gruyère cheese, shredded (substitute Swiss cheese)
4 Tbsp. Seedless Red Raspberry Preserves
2 Tbsp. Butter
1/4 cup Powdered sugar
Beat eggs, milk, salt and pepper in a shallow dish. Set aside. Assemble sandwiches by spreading Dijon mustard on one waffle. Place 2 slices of ham on top of mustard. Sprinkle 1/4 cup of Gruyère cheese on ham and then add 2 slices of turkey. Spread 1 tablespoon of preserves on top of turkey and place waffle on top.
In a skillet, melt butter over medium heat. Dip sandwich in the egg mixture and turn sandwich over to coat the other side. Place sandwich on heated skillet. Brown the sandwich on both sides. Remove sandwich and slice. Top with powdered sugar.