Monte Cristo Sandwich from Mama's

I got this off of the Food Network, courtesy of Mama's on Washington Square, San Francisco. I tweaked it, swapping ham steaks for the turkey, taking it down from a triple-decker sandwich to a double and adding the must-have powdered sugar. Makes 4 sandwiches. Really really good, my 2 year old ate it up!

• Ready In: 50 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 8  slices  white bread
•  mayonnaise, as needed
• 4  slices gouda cheese
•  ham steak, cut up and pan-fried
• 3  large eggs, beaten
• 1⁄4 cup milk
• 2  tablespoons  vegetable oil
• 1  tablespoon unsalted butter
•  powdered sugar
•  blackberry jam

Directions

1. On a work surface, spread each slice of bread with mayonnaise. Top four slices with the 1 slice of Gouda and several pieces of fried ham steak. Use remaining slices to top ham and cheese slices to make four sandwiches.
2. Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Press sandwich flat with hands and wrap tightly with plastic wrap.
3. Refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.).
4. Heat the oil and butter in a skillet over medium-high heat.
5. Combine the eggs and milk in a bowl.
6. Unwrap the sandwiches and dip them in the egg batter, to coat evenly.
7. Gently place each sandwich in the skillet (one or two at a time), and fry, turning once, until golden brown and hot, about 5 minutes total.
8. Cut the Monte Cristos in 1/2, transfer to a place, and sprinkle with powdered sugar.
9. Spoon some jam on the side and serve immediately.