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Ingredients
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Sandwich
Batter
Frying / Serving
Method
Sandwich
Assemble sandwiches
Lay out 9 slices of bread (you will make 4 full sandwiches and one half — adjust if serving differently). Spread about 1/3 tbs Dijon mustard on one side of 8 slices. On 4 slices, place 1.125 oz ham and 1.125 oz turkey (per slice basis) and top each with 1.125 oz Swiss cheese. Close each with a second slice of bread, mustard-side inward, to form 4 sandwiches. Press lightly to compact. If you prefer, stack ham and turkey on each sandwich evenly so all meat and cheese are distributed.
Butter exterior
Spread approximately 3/4 tbs of softened unsalted butter evenly on the outside face of each sandwich slice (both top and bottom) so the bread will brown evenly when fried. Reserve remaining butter for replenishing the pan if needed.
Batter
Make batter
In a shallow wide bowl or shallow dish, whisk together 6 large eggs and 1.5 cups whole milk until smooth. Add 3 tablespoons all-purpose flour and whisk thoroughly to remove lumps. Stir in 1 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon vanilla extract if using. Batter should be pourable but slightly thick—adjust with up to 2 tablespoons additional milk if too thick.
Dip sandwiches
One at a time, dip each assembled and buttered sandwich into the batter, submerging both top and bottom for 5–10 seconds so the batter coats the bread but does not soak through completely. Allow excess batter to drip back into the bowl.
Frying / Serving
Pan fry
Heat a large skillet over medium heat and add 2 tablespoons vegetable oil. Once shimmering, add the battered sandwiches (work in batches if necessary without crowding). Cook 3–4 minutes per side, pressing gently with a spatula, until the exterior is golden brown and the cheese inside is melted. If the crust browns too quickly before the cheese melts, reduce heat to medium-low and cover loosely for 1–2 minutes.
Finish and serve
Transfer cooked Monte Cristos to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining sandwiches. Dust each sandwich lightly with confectioners' sugar (about 1/4 tsp per sandwich) and serve with about 1/2 tbs (0.75 tsp) of berry jam or preserves on the side for dipping. Cut each sandwich in half diagonally and plate.