Here is an old classic delight. The first one was made in the USA around 1923, and the sandwich enjoyed popularity in the 1930's and in the 1960's when Disneyland decided to serve them. I have yet to make one, but I will.
Ingredients: (makes six sandwiches)
3 extra large or two jumbo eggs
1/2 cup of milk
1/4 tsp. of kosher salt
Pinch of nutmeg
3 tbsp. of mayonnaise
3 tbsp. of Dijon mustard
12 slices of white bread
1 lb. of thinly sliced lunchmeat ham (18 or more slices)
1 lb. of thinly sliced Swiss cheese (12 slices)
3 tbsp. of butter
Powdered sugar for dusting
Raspberry jam for serving/dipping
Directions:
Preheat the oven to 200 degrees F.
Whisk the eggs, milk, salt and nutmeg in a wide, shallow bowl.
Combine the mayonnaise and mustard in a small bowl.
Spread 1 1/2 teaspoons of the mayonnaise and mustard mixture on one side of each slice of bread.
Put one slice of Swiss cheese on each of six slices of bread.
Put three (or more) thin slices of ham on top of the Swiss cheese on each of six slices of bread.
Put one slice of Swiss cheese on top of each stack of ham.
Cover the sandwich bottoms with six slices of bread, mayonnaise and mustard side down.
Heat one tbsp. of butter on medium heat in a large (12" diameter) thick bottom skillet. Spread the melted butter around the skillet.
Use a spatula and dip two of the sandwiches into the egg mixture ... turn them over to do both sides of each sandwich.
Put the dipped sandwiches into the skillet and cook them on both sides until the cheese is melted and the sandwiches are golden brown ... about 2 to 3 minutes per side.
Put the sandwiches on a baking sheet and put it into the warm oven.
Wipe out/clean the skillet and repeat the above directions for the other four sandwiches.
Serve the Monte Cristo sandwiches by cutting each sandwich in half, then dusting it with powdered sugar.
Provide a cup of raspberry jam for dipping.
Enjoy!