Monte Cristo

Makes 2 sandwiches

Sandwich:

4 slices of sturdy White Bread

4 slices of Turkey Breast

4 slices of Ham

1/2 cup Gruyere or White Cheddar, shredded

Mayo

Honey Mustard (we used Champagne Garlic Honey Mustard)

2 Eggs

1 tbsp Milk

1/2 tsp Cinnamon Vanilla Sugar Shaker

Australian Flake Sea Salt

Fresh Ground Black Pepper

1 tbsp Black Pepper or Sweet Cream Butter Olive Oil

Dipping Sauce:

2 tbsp Bellini Jam (or peach jam of choice)

1 1/2 tbsp Raspberry Balsamic Vinegar

1/2 tsp Cinnamon Vanilla Sugar Shaker

1. Combine ingredients for dipping sauce and set aside until ready to serve.

2. Whisk together eggs, milk, sugar shaker, a pinch of salt and black pepper. Once combined, set aside.

3. Assemble Sandwich: Spread mustard on one side of a slice of bread then do a layer of cheese, two slices of turkey, two slices of ham, another layer of cheese, spread mayo on one side of the second slice of bread and place on top. Repeat for the other sandwich.

4. Heat the olive oil up over medium heat in a pan. Carefully, dip both sides of the sandwich in the egg mixture. Once the oil has heated up, put the dipped sandwich in the pan, cook for 3-4 minutes and flip once the bread is a dark golden brown and cheese has started to melt. Cook the other side for another 3-4 minutes, remove from the pan and let rest a minute before slicing. Repeat with the second sandwich.

5. Alternatively, if you are making more than 2 sandwiches, preheat the oven to 425 degrees. Brush a sheet pan with olive oil and add your sandwiches. Bake for 8-10 minutes, flip and bake another 8-10 minutes.

6. To serve, slice the sandwiches, dust with powdered sugar and serve with balsamic jam.