Ingredients:

  • 4 slices Thick-cut Brioche or Challah bread (day-old recommended)
  • 4 oz (115 g) Gruyère Cheese, sliced or grated
  • 4 oz (115 g) Black Forest Ham, thinly sliced
  • 2 oz (60 g) Sliced Turkey Breast (optional)
  • 2 tsp (10 ml) Dijon Mustard
  • 1 Tbsp (15 g) Unsalted Butter, softened (optional, for spreading)
  • 2 Large Eggs
  • ¼ cup (60 ml) Whole Milk or Heavy Cream
  • 1 tsp (5 g) Granulated Sugar
  • ¼ tsp (1 g) Fine Sea Salt
  • Pinch Freshly Ground Nutmeg
  • 2 Tbsp (30 g) Unsalted Butter, for frying
  • 2 Tbsp (30 ml) Neutral Oil (e.g., Canola or Grapeseed), for frying
  • Powdered Sugar (Icing Sugar), as needed, for dusting
  • ½ cup (120 g) Raspberry or Strawberry Jam/Preserve, warmed, for dipping

Instructions:

  1. Prepare the Batter: In a shallow dish, whisk together the eggs, milk/cream, sugar, salt, and nutmeg until completely smooth and slightly frothy. Set aside.
  2. Prep the Bread: Lightly spread one side of each bread slice with softened butter (if using) and the other side with a thin layer of Dijon mustard. The butter side will face outwards during cooking.
  3. Layer the Fillings: Take two slices of bread, Dijon-side facing up. Layer half the cheese, followed by the meat (ham and/or turkey), and finish with the remaining cheese.
  4. Close the Sandwich: Place the remaining two slices of bread on top, butter-side facing outwards. Press firmly but gently to ensure the layers stick.
  5. Heat the Skillet: Place a heavy-bottomed skillet over medium heat. Add the unsalted butter and neutral oil. Allow the butter to melt and foam, ensuring the oil is shimmering but not smoking. Maintaining medium heat is crucial for a slow, even melt.
  6. Dredge the Sandwich: Working quickly, place one sandwich into the prepared egg batter. Turn it over immediately to coat the second side. Coat thoroughly without letting the bread become fully saturated—about 5 to 10 seconds maximum per side.
  7. Pan-Fry: Carefully place the dredged sandwich into the hot fat mixture. Cook for 2.5 to 3 minutes per side, until the crust is a rich, golden-brown colour. Press the sandwich gently with the spatula during cooking to encourage melting.
  8. Finish (Optional): If the cheese isn't fully melted after browning, transfer the sandwich to a preheated 350°F (175°C) oven for 3-5 minutes.
  9. Drain and Slice: Transfer the cooked sandwich to a cooling rack for 30 seconds to allow excess fat to drain. Slice diagonally using a sharp serrated knife.
  10. Serve: Dust the top generously with powdered sugar and serve immediately alongside the warm jam for dipping.