A Monte Cristo Classic

• 2 large eggs
• 2/3 cup whole milk
• sea salt and freshly ground pepper to taste
• 8 slices of white sandwich bread
• 1 1/2 teaspoons Dijon mustard
• 6 ounces thinly sliced cooked ham
• 6 ounces thinly sliced roasted turkey breast
• 6 ounces thinly sliced Emmentaler, Jarlsburg or Gouda cheese
• 1/2 stick unsalted butter
• powdered sugar for decoration
• sour cream and cranberry sauce (optional)

1. In a wide, shallow bowl, beat 2 large eggs, 2/3 cup whole milk and sea salt and freshly ground black pepper to taste until combined. Set aside.
2. Spread 4 slices white sandwich bread with 11/2 teaspoons Dijon mustard. Divide 6 ounces thinly sliced cooked ham and 6 ounces thinly sliced roasted turkey breast among bread slices. Divide 6 ounces thinly sliced Emmentaler, Jarlsburg or Gouda cheese among sandwiches. Top sandwiches with 4 more slices white sandwich bread.
3. In a large nonstick frying pan over medium heat, melt 1/2 stick unsalted butter until foaming. Place one sandwich in reserved egg mixture, flipping to coat both sides, then place in frying pan and cook undisturbed until exterior is golden brown and cheese is melted, 3-5 minutes per side. Repeat with remaining sandwiches.
4. Before serving, dust each sandwich with powdered sugar. Place sour cream and cranberry sauce in small bowls and serve as condiments alongside sandwiches.

eggs, milk, salt, white sandwich bread, mustard, ham, turkey breast, gouda cheese, butter, powdered sugar, sour cream

Taken from food52.com/recipes/30762-a-monte-cristo-classic (may not work)