Lay two slices of bread side by side. Spread with very thin layer of Dijon mustard. Top with turkey, Swiss cheese, ham, and second bread slice.

Secure with Toothpicks on two opposite corners, from the top, at an angle, to help keep the sandwich together while battering.

Add flour, baking powder, salt and cinnamon to a mixing bowl and stir together. Whisk in eggs and milk until smooth.

Add oil to a skillet over medium heat.

Use tongs to dip each sandwich into the batter, flipping to coat on both sides. Lift up and allow excess batter to drip off and set aside on a plate. Repeat with remaining sandwiches.

Once oil in pan is hot, add one sandwich at a time, cooking for about 3 minutes (reduce heat if it starts to brown too much on the bottom) until golden and crisp. Flip and cook on the other side until golden. Remove to a paper towel lined plate.

Cut into halves or quarters before serving, and dust with powdered sugar. Serve with a side of raspberry jam.