Monte Cristo

Lay out all 8 slices of brioche bread on a clean work surface. Spread a thin, even layer of Dijon mustard on one side of each slice. The mustard adds a sharp, savory counterpoint to the sweetness of the batter and the powdered sugar — do not skip it.

Build 4 sandwiches by layering 2 ounces of shaved ham and about 1.5 ounces of sliced Swiss cheese onto the mustard side of 4 bread slices. Press the remaining 4 slices on top, mustard side facing in. Press each sandwich gently but firmly to compact it slightly so it holds together during dipping and cooking.

In a wide, shallow bowl or baking dish, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until completely smooth and uniform. No streaks of egg white should be visible.

In a small saucepan over low heat, combine the raspberry jam with the warm water and stir until the jam loosens into a smooth, pourable consistency. Keep warm over the lowest heat setting or transfer to a small serving bowl. This warm jam is the signature dipping sauce.

Heat a large nonstick skillet or griddle over medium heat. Add about 1 tablespoon of the butter and let it melt, swirling to coat the surface evenly.

Working with one or two sandwiches at a time (depending on skillet size), dip each sandwich into the egg batter. Let it soak for about 5 seconds per side — you want the batter to soak into the surface of the bread but not turn the sandwich soggy. Let the excess batter drip off for a moment before transferring to the skillet.

Cook the battered sandwiches over medium heat for 3 to 4 minutes per side, pressing gently with a spatula. The exterior should develop a deep golden-brown crust and the cheese inside should be fully melted and beginning to ooze at the edges. Adjust the heat down slightly if the bread is browning too fast before the cheese melts. Add more butter to the skillet between batches as needed.

Transfer the cooked Monte Cristo sandwiches to a cutting board and let them rest for 1 minute. Slice each sandwich in half diagonally. Arrange on plates and dust generously with powdered sugar through a fine-mesh sieve for an even, elegant coating. Serve immediately with the warm raspberry jam on the side for dipping.