**The quantities will depend on how many sandwiches you are making.

Make the sandwiches by layering the turkey, ham, cheese, and pineapple slices (blotted to remove excess moisture.)

Cut the sandwiches diagonally to form triangles. Wrap the sandwiches tightly and semi-freeze them to keep them from falling apart while working with them.

When you are ready to fry them, beat the egg and milk into a light mixture.

Dip the sandwiches in the egg mixture, covering all surfaces. Then cover in corn flakes. Repeat this process one more time. Put toothpicks into the sandwich halves to secure if necessary.

If you are deep frying the sandwiches, submerge and cook for approximately 1 to 1 1/2 mintues on med-high heat or until the cornflakes are golden brown. Remove and allow to drain.

If you are pan-frying the sandwiches; follow the recipe above, making sure the oil is hot enough to prevent sticking but not too hot to burn the bottoms. Fry on each side for about 45 seconds or until golden brown. Again drain on paper towels.

Serve with a side of raspberry jam for dipping.