Italian Monte Cristo

• 1/2 cup seedless red raspberry jam
• 2 tablespoons Dijon mustard
• 1/2 teaspoon chopped fresh rosemary
• 8 slices brioche bread
• 8 thin slices Swiss cheese
• 16 thin slices prosciutto cotto
• 4 large eggs, at room temperature
• 3/4 cup heavy cream, at room temperature
• 1/8 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons powdered sugar

1. In a small bowl, mix together the jam, mustard and rosemary.
2. Lay out the slices of bread.
3. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges.
4. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto.
5. Put together 2 of the bread slices for each sandwich.
6. In a medium bowl, whisk together the eggs.
7. Add the heavy cream and salt and whisk to combine.
8. Heat a large skillet over medium heat.
9. Add the oil to the pan and heat for 1 minute.
10. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan.
11. Repeat with the remaining sandwiches.
12. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes.
13. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes.
14. (Or cook in batches if needed.)
15. Sprinkle one side of each sandwich with powdered sugar and serve warm.

seedless red raspberry, mustard, fresh rosemary, bread, swiss cheese, thin, eggs, heavy cream, kosher salt, extravirgin olive oil, powdered sugar

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/italian-monte-cristo.html (may not work)