Ingredients
Scale
- 24 slices of brioche bread or thick-cut Texas toast
- 1 lb thin-sliced deli ham
- 1 lb thin-sliced deli turkey
- 1 lb Swiss cheese slices
- 1/4 cup Dijon mustard
- 6 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 4 tablespoons unsalted butter, melted
- Powdered sugar for dusting
- Raspberry jam for serving
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a large rimmed baking sheet with non-stick spray or a thin layer of melted butter. If you want the extra-crispy “pressed” effect, grab a second baking sheet of the same size and set it aside; you will place this on top of the sandwiches later.
- Lay out 12 slices of bread on a clean work surface. Spread a thin layer of Dijon mustard on each slice. Top each with a slice of Swiss cheese, a few folds of ham, a few folds of turkey, and another slice of Swiss cheese. Place the remaining 12 slices of bread on top to close the sandwiches. Arrange the sandwiches in neat rows on the prepared baking sheet.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and nutmeg until well combined. Using a pastry brush, generously coat the tops and sides of each sandwich with the egg mixture. Flip the sandwiches over carefully and brush the other side. Alternatively, you can dip each sandwich quickly into the egg mixture before placing it on the pan, but brushing is less messy and ensures the bread doesn’t get too soggy.
- Drizzle any remaining melted butter over the tops of the sandwiches. If you want them extra crispy, place a piece of parchment paper over the sandwiches and set the second baking sheet on top to weigh them down. Slide the “sandwich” of pans into the oven. Bake for 15 minutes. Remove the top pan and parchment paper, then bake for another 5–10 minutes until the cheese is bubbling and the tops are golden brown.
- Remove the pan from the oven and let the sandwiches rest for 2 minutes to allow the cheese to set. Dust the entire tray liberally with powdered sugar using a fine-mesh sieve. Cut each sandwich diagonally if desired. Serve immediately with small bowls of raspberry jam on the side for dipping.
- Cook Time: 40 minutes