4 Sourdough or thick white bread slices
4 Teaspoons of dijon mustard
1 Cup of shredded gruyere
10 ounces of thinly sliced ham
2 Plumcots, thinly sliced
4-6 Tablespoons of softened unsalted butter, divided
3 Tablespoons of milk or cream
½ Teaspoon of nutmeg
½ Teaspoon of kosher salt
½ Teaspoon of black pepper
Powdered sugar for dusting
In a large shallow dish whisk together eggs, milk, nutmeg, kosher salt and black pepper until smooth.
Coat the backs of bread slices with an even coat of butter. On the opposite sides of bread, spread an evenly layer of dijon mustard on slices. On one side of the bread add ham slices and on the remaining add the shredded cheese. Pile the sliced plumcots in the middle of the sandwich.
Dip sandwich very carefully into egg mixture on both sides to evenly coat. Heat a medium sized cast iron skillet with 2 Tablespoons of butter. Once butter has melted fry sandwich on each side for 2-3 minutes or until golden brown. Dust the tops of sandwiches with powdered sugar for a classic Monte Cristo!