I know it sounds nasty, but if you want to avoid a "fried" flavor, fry the sandwiches in shortening. There won't be any trace of oily/fried taste (and it won't stink up your house). We made two sandwiches and needed more batter than the recipe made, so we had to whip up more while the second batch of sandwich quarters were frying. I was a little concerned that the bread or batter would absorb a lot of oil, but they barely absorbed any as long as the temperature was maintained (we fried ours at around 380 degrees). This was AWESOME as an occasional treat, really close to the restaurant version.
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I know it sounds nasty, but if you want to avoid a "fried" flavor, fry the sandwiches in...