This sweet and savory Monte Cristo is no ordinary ham and cheese sandwich! It's dunked in an eggy batter before it hits the skillet and cooked to a warm golden brown. Then it's tradition to dust it generously with powdered sugar and serve with a side of raspberry preserves for dipping.

Directions

1. Preheat oven to 400F. Warm a nonstick oven-safe skillet over medium-low heat while you prepare the sandwiches. Spread 2 slices of brioche with 1 tablespoon each of Dijon.
2. Add 6 slices of ham to the 2 slices of brioche with Dijon, followed by 1 cup of grated Gruyère on top of the ham. Place the remaining brioche slices on top of the cheese to complete the 2 sandwiches.
3. In a bowl, whisk together the eggs and milk and transfer to a shallow rimmed dish. Add the butter to the warm pan and let it melt until just barely foaming.
4. Working with one sandwich at a time, carefully place each sandwich into the egg mixture, making sure to coat each side well.
5. Transfer both coated sandwiches to the skillet and cook for about 4 minutes on medium-low heat, or until the bread touching the pan is golden brown. If needed, lift one end of the sandwich up with a spatula to check on it periodically.
6. Flip the sandwiches over, place the entire skillet into the oven, and bake for another 4-5 minutes. The sandwiches should be golden on both sides, and the cheese should be completely melted.
7. Remove skillet from the oven and transfer sandwiches to a cutting board. Let rest for 1-2 minutes to allow the cheese to set slightly, then slice in half. Divide sandwiches among plates and use a sieve to dust generously with confectioners' sugar. Serve with raspberry preserves on the side for dipping.

Farm Team Tips

Out of milk? Use cream or half-and-half for an even richer egg batter!

To reheat, place sandwich or half sandwich on a sheet pan and heat in a 400F oven for about 5 minutes, or until warmed through. Avoid using the microwave, as this will result in soggy bread.