Monte Cristo Sandwich from Mama's

DIRECTIONS

• 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.
• 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.
• 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.).
• Heat the oil and butter in a skillet over medium-high heat.
• Combine the eggs and milk in a bowl.
• Unwrap the sandwiches and dip them in the egg batter, to coat evenly.
• 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.
• Cut the Monte Cristos in 1/2, transfer to a place, and sprinkle with powdered sugar.
• Spoon some jam on the side and serve immediately.