Monte Cristo

People have strong opinions about the Monte Cristo sandwich, a double-decker of Gruyère cheese, ham and turkey, battered, fried and dusted with confectioners’ sugar, served with jelly on the side. Some consider it a marvel; others, an absurdity. Whatever else it may be, this is a French toast/ham and cheese sandwich mash-up, the deliciousness of which cannot be over-exaggerated. Oh yeah, it's also served with onfectioners' sugar and jam.

¼ cup milk
2 eggs
sea salt
black pepper, freshly ground
5 Tbsp. unsalted butter, softened
1 Tbsp. whole grain Dijon mustard, divided
6 pieces thinly sliced egg bread
4 thin slices cooked turkey
4 thin slices cooked ham
4 thin slices Gruyère or Swiss cheese

Garnish:
confectioners' sugar

To Serve:
red currant jelly

Lightly beat milk and eggs in a shallow bowl. Season with salt and pepper and set aside.

For each sandwich, lightly butter 3 slices of bread on both sides (using about ½ Tbsp. of butter for each sandwich).Then spread the Dijon mustard.

Place 2 slices each of turkey and ham between 2 slices of bread. Top each with 2 slices of cheese, and then top with third slice of buttered bread. Trim crusts, secure with toothpicks, and cut in half on the diagonal.

Melt 2 Tbsp. butter in a 12" nonstick skillet over medium heat. Dip sandwich halves in milk mixture to coat. When butter foams, place sandwiches in skillet and fry until golden brown on bottom, about 2 minutes. Add remaining 2 Tbsp. butter to skillet, turn sandwiches, and fry until browned on other side, about 2 minutes more.

Transfer to plates, sprinkle with confectioners’ sugar, and serve with jelly.

Makes 2 sandwiches.