Monte Cristo

Ingredients

• 8 slices white sandwich bread
• 8 oz sliced deli ham
• 8 oz sliced roast turkey breast
• 8 slices Swiss cheese
• 3 large eggs
• 1/2 cup whole milk
• 1/4 tsp kosher salt
• 1/4 tsp freshly grated nutmeg
• 2 tbsp Dijon mustard
• 5 tbsp salted butter
• 2 tbsp powdered sugar, for dusting
• 1/2 cup raspberry preserves, for serving

Before you cook

• Whisk the eggs, milk, salt, and nutmeg together in a wide shallow dish.
• Spread Dijon mustard lightly on four slices of the bread.
• Lay all the bread out on a board.

Steps

1. Place a slice of Swiss on each of the four mustard-free bread slices.
2. Divide the ham over the cheese, folding the slices so they sit in loose ruffles rather than flat.
3. Add the turkey in the same way.
4. Lay a second slice of Swiss on top of the turkey, which will glue the sandwich shut as it melts.
5. Close each sandwich with a mustard-spread slice, mustard side down, and press firmly.
6. Melt 2 tablespoons of the butter in a large skillet over medium-low heat.
7. Dip a sandwich into the egg mixture for 5 seconds per side, letting the excess run off, and holding it closed with your fingers.
8. Set two dipped sandwiches in the skillet and cook for 4 minutes, until the underside is deep golden and set.
9. Flip the sandwiches, add another tablespoon of butter to the pan, and cook for 4 minutes more, until the cheese has melted through.
10. Move them to a plate and cook the remaining two sandwiches in the rest of the butter.
11. Cut each sandwich in half on the diagonal.
12. Dust the halves heavily with powdered sugar and serve with raspberry preserves for dipping.