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1
To create the jam, in a saucepan over medium-high heat, add the red peppers, onions, 1 teaspoon salt and the white pepper.
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2
Cook for 30 minutes, stirring occasionally throughout.
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3
Next, add the sugar and reduce the heat to low.
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4
Cook, stirring, for 10 more minutes.
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5
Then remove from the heat and set aside.
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6
In another saucepan over low heat, warm the bechamel for 5 minutes.
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7
Then add the Brie to warm and melt, 2 to 3 minutes.
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8
Once melted, remove from the heat and keep warm.
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9
For the bread of the sandwich, heat a skillet or pan.
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10
When hot, add the butter and Texas toast, and cook until browned on each side, 2 minutes per side.
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11
Once browned, remove from the heat and set aside.
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12
To prepare the pork, preheat the oil to 350 degrees F in the deep fryer.
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13
Mix the flour with 1 teaspoon salt and the black pepper.
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14
Dredge the pork in the flour, then dip into the egg wash, then dredge in the flour again.
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15
Tap off any excess flour, then drop the pork into the fryer and cook until golden brown, 2 minutes.
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16
Once cooked, remove from the fryer and drain on paper towels to remove excess oil.
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17
Preheat the broiler.
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18
In a sauce pan over medium heat, warm the chicken stock, then add the turkey and warm for 2 minutes.
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19
Remove and drain excess liquid.
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20
Stack some turkey on the toasted bread, then add two pieces cooked pork, 1 tablespoon jam, and finish with 2 tablespoons bechamel.
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21
After building the sandwich, place under the broiler until golden brown, 2 minutes.
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22
Remove from the oven.
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23
Garnish with the paprika and parsley, then serve.
