4 tablespoons unsalted butter softened
4 tablespoons mayonnaise
4 tablespoons Dijon mustard
raspberry jam
8 thin slices Gruyere cheese more or less as needed to cover bread
4 slices ham, thinly sliced or 2 thicker sliced leftover ham
8 slices turkey, thinly sliced
Butter for pan frying
Vegetable oil for pan frying
Batter:
2 large eggs
2 tablespoon milk
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
Pinch of ground nutmeg
For serving:
Powdered sugar
raspberry jam
maple syrup
Whisk mayonnaise and mustard together, set aside. To assemble two sandwiches at the same time: place 2 slices of bread on a cutting board. Lightly butter each slice of bread then flip over so the butter is face down. Spread some mayo/mustard mixture on the top of each slice of bread. Top with 1-2 slices of cheese (or enough to cover the surface of the bread in a single layer), followed by 2 slices of ham (1 slice if using thick sliced leftover ham); set aside. Spread one side of two pieces of bread with raspberry jam. Place raspberry jam side down over ham. Spread the top side with the mayo/mustard mixture. Top with 4 slices of turkey and cheese (enough cheese to cover the surface of the bread in a single layer); set aside. Spread one side of two pieces of bread with mayo/mustard mixture and place side down over cheese. Spread the top side with softened butter. Place parchment paper or plastic wrap over one sandwich and top with a cast iron skillet to weigh down (or a lighter skillet filled with cans) and compress for 3-5 minutes. Repeat with second sandwich while you’re cooking the first one. Meanwhile, whisk the batter ingredients together in a shallow dish. Melt 2 tablespoon butter with ½ tablespoon vegetable oil in a cast iron skillet over medium-low heat. Dip the sandwich into the batter, then flip so it’s completely covered. Transfer to the skillet and reduce heat to low. Cook for approximately 4 minutes per side OR until sandwich is golden and cheese is melted. Transfer to a paper towel lined plate. Repeat with remaining sandwich. Dust with powdered sugar and serve with additional raspberry jam or syrup if desired.