Ingredients

The following ingredients have 4 Servings
  • 6 slices bread (thickly sliced, white or sourdough are excellent)
  • ¼ cup mayonnaise
  • 2 tsp Dijon mustard
  • 4 slices ham (thick-cut, or 8 thin slices)
  • 4 slices roasted turkey
  • 2 cups Gruyere cheese (shredded)
  • 4 eggs
  • ¼ cup whole milk
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • 4 tbsp unsalted butter (plus more, if needed)
  • Powder sugar (for dusting)

Instruction

  • There will be 2 slices of bread for each sandwich. Place all 4 on a cutting board.
  • Heat the ham and turkey in a large skillet until warmed through.
  • Mix together the mayonnaise and Dijon in a small bowl. Use a butter knife to smear the mayo/mustard mixture onto the top-facing side of each slice of bread.
  • For both sandwiches, follow these steps. Add ½ cup of cheese on top of the mayo/mustard mixture. Add a layer of ham, then turkey, and then another ½ cup on top. Place the other slice on top of the cheese, mayo/mixture facing down.
  • In a medium-sized bowl, mix together the eggs, milk, cinnamon, and vanilla. Gently mix until the eggs are just beaten.
  • Place the sandwich in the egg mixture...let sit for a couple of minutes...and press with your hands. Then, flip the sandwich, and let sit, soak up the egg mixture, and apply a little pressure to compact.
  • Melt the butter in a skillet (preferably non-stick) large enough to hold 1 of the sandwiches.
  • Gently remove the sandwich from the egg mixture, allowing excess egg to fall off. Carefully add the sandwich to the melted butter and cook until browned on the bottom, about 2 to 3 minutes. Carefully flip the sandwich with the help of a couple of spatulas and cook for another 2 to 3 minutes.
  • Sprinkle with a little powdered sugar. Serve with preserves and Mornay sauce.