- Make the Sandwiches:
- Spread Dijon mustard generously over two slices of bread Arrange two slices of ham two slices of turkey and two slices of Swiss cheese on each mustard covered slice Top with the remaining bread slices to form sturdy sandwiches
- Prepare the Egg Mixture:
- Crack the egg into a shallow dish and whisk until blended Pour in the milk and season with a good pinch of salt and some freshly ground black pepper Whisk until combined and light in color This is your custard base
- Dip the Sandwiches:
- Place each sandwich into the egg mixture Let it soak for about ten seconds per side so the bread absorbs plenty of custard but does not fall apart Gently turn to coat both sides completely
- Cook the Sandwiches:
- Heat butter in a large skillet over medium heat Once melted and foaming swirl to cover the entire surface Lay the soaked sandwiches in the pan Cook for three to four minutes per side until each sandwich turns golden brown with crisp edges and gooey cheese inside If your skillet is small cook in batches adding a touch more butter for each batch
- Finish and Serve:
- Move the hot sandwiches to a cutting board Slice each sandwich in half on the diagonal Dust lightly with powdered sugar and serve immediately with a generous spoonful of raspberry or strawberry jam for dipping
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