Ultimate Monte Cristo Sandwich

Step 1

In a small bowl, whisk together the mayonnaise and mustard to make a smooth Dijonnaise sauce.

Step 2

For each sandwich, place two pieces of bread the on counter. Generously spread one side of each slice with the Dijonnaise sauce. Sprinkle grated Swiss generously over each prepared bread slice.

Step 3

Place ham slices on one side and turkey slices on the other, and fold the sandwich together.

Step 4

Optional: Cut off the CrustsIf the crust is soft and pliable, leave it on. If the crust is tough or rigid, cut it off.

Step 5

There are two ways to press a Monte Cristo:Manual Pressing - Use a heavy skillet or your palms to gently press the layers together. You want the layers to compress, but you don't want to flatten the bread. If you use this method, press; don't squish.Wrap the pressed sandwiches in clear plastic wrap, parchment, or wax wraps, and allow them to cure in the fridge for at least an hour.Plastic Wrap CompressionTightly wrap each sandwich, deli-style in plastic film, and refrigerate for at least two hours.

Step 6

In medium bowl, whisk together Egg Batter ingredients: eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.Be sure to use a container that is big enough to dip the sandwiches in.

Step 7

Slather both sides of each sandwich with softened butter.Dip each buttered sandwich into the batter for 10-30 seconds, allowing the bread to absorb the batter, much as you would when making French toast. Don't overdo it.

Step 8

When your skillet is up to temperature, use a pastry brush to coat it with a little light olive or other neutral oil.It is important to use oil for this step: it will help prevent the butter from burning.Electric skillet or griddle: set the temperature to about 275°F (135°C) degrees.Cast Iron Skillet: Heat over medium-low.

Step 9

Cook sandwich for 5-7 minutes on each side, or until golden brown.

Step 10

Raspberry or blackberry jam is usually served on the side to dip your sandwich in, but you don’t have to stand on tradition.