Classic Monte Cristo sandwich

Smear one slice of white bread with equal parts mayo and mustard and the other with raspberry jam, and shingle both with Swiss-style cheese.

Layer ham and turkey, folded in half and staggered, and close the sandwich.

Make a custard of equal parts egg and milk and dip both sides of the sandwich as if it were French toast.

Fry in foaming butter in a non-stick pan two to three minutes each side until lacy golden brown.

Once the second side is nearly done, turn the heat down and cover for another two to three minutes to heat through and melt the cheese.

Cut in half and sprinkle generously with powdered sugar, with more raspberry jam if wanted.