Monte Cristo sandwich

Ingredients

• 8 slices day-old challah bread (brioche bread also works)
• ¼ cup (60 ml) Dijon mustard, divided
• 8 slices thick-sliced baked ham
• 2 cups (470 ml) shredded Gruyère
• 4 eggs
• ¼ cup (60 ml) whole milk
• salt and pepper
• ¼ cup (60 ml) butter
• red currant jelly, for serving

Instructions

1. To assemble sandwiches, spread four pieces of bread with 1 tablespoon (15 ml) of the Dijon, then top each with two slices of ham, sprinkle over ¼ of the Gruyère, and top with another piece of bread.

2. In a shallow dish, whisk together eggs and milk, then season with salt and pepper.

3. Heat a large pan over medium heat, then add 1-2 tablespoons (15-30 ml) of butter. Once butter is melted and pan is hot, dip sandwiches in egg mixture to coat, letting any excess dip off. Place in pan and cook, working in batches of 1 or 2 at a time, adding butter as needed. Cook sandwiches, flipping once, until cheese is melted and bread is golden brown on both sides.

4. Slice sandwiches in half and serve with a small side of red currant jelly for dipping.