Sandwich recipe provided by Sara Lee Refrigerated Foods.
Combine pineapple, mango, red onion, salsa base, lime juice, peach preserves and cilantro in bowl. Toss gently to blend. Cover and hold chilled.
Process cream cheese, heavy cream, scallions, thyme, garlic, salt and pepper in a food processor until well blended and smooth. Cover and hold chilled.
For each sandwich, place 1 slice bread on flat work surface. Spread with 1 tablespoon Herbed Cream Cheese Spread. Top with 4 ounces sliced turkey, 2 slices turkey ham, 1 slice red onion, 1 tablespoon red pepper, 1 slice each of Muenster and Monterey Jack cheeses and 1 tablespoon mustard. Close sandwich with second slice bread.
Prepare batter by whisking together milk, eggs, flour and baking powder.
Heat butter in nonstick skillet. Quickly dip each side of sandwich into batter, coating the sandwich bread evenly.
Grill sandwich on one side until evenly browned; turn and lightly brown other side.
Slice sandwich into equal thirds and place on plate. Dust with powdered sugar.
Portion 1/3-cup Pineapple Mango Salsa into individual ramekin and place on plate. Serve immediately.