Monte Cristo Sandwich

Monte Cristo Sandwich
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  1. 1 large egg
  2. 1/3 cup whole milk
  3. kosher salt
  4. freshly ground black pepper
  5. 4 (1/2-inch-thick) slices white sandwich bread
  6. 2 teaspoons dijon mustard
  7. 3 ounces thinly sliced ham
  8. 3 ounces thinly sliced roast turkey breast
  9. 3 ounces thinly sliced emmentaler cheese
  10. 2 tablespoons unsalted butter
  11. powdered sugar, for dusting
  12. red currant jelly, for serving
  1. 1Place the egg and milk in a wide, shallow plate and season with salt and pepper. Whisk until the egg is broken up and evenly incorporated; set aside.
  2. 2Place 2 slices of the bread on a work surface and spread 1 teaspoon of mustard on each. Divide the ham and turkey between the mustard-coated bread slices. Place half of the cheese on top of each pile of meat. Close the sandwiches with the remaining 2 slices of bread. Press gently on the tops of the sandwiches to compact slightly.
  3. 3Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Using your hands, place 1 sandwich in the reserved egg mixture, flipping to coat both sides. Place the sandwich in the frying pan. Repeat with the second sandwich.
  4. 4Fry undisturbed until the bottoms of the sandwiches are golden brown, about 4 to 5 minutes. Flip and fry until the other side is golden brown and the cheese is melted, about 4 to 5 minutes more.
  5. 5Transfer to serving plates, dust with powdered sugar, and serve with red currant jelly.