A golden, griddled sourdough melt layered with silky Comté, shaved ham, and roasted turkey, dipped in a light custard and grilled until crisp outside and molten within. Finished with a dusting of powdered sugar and served with a bright berry jam for the perfect sweet‑savory balance.
Spread mayo on two slices and Dijon on the other two, then top all four with Comté. Layer ham on two slices and turkey on the others, press together to form sandwiches, and weight them so they hold. Trim crusts only if they’re too firm.
Whisk the eggs and milk, then dip each assembled sandwich so every side fully absorbs the custard.
Melt the butter over medium heat, then add the sandwiches and cook gently, giving each side 5–7 minutes to turn golden and heat through until the cheese is fully melted.
Dust the warm sandwiches with powdered sugar and serve alongside strawberry preserves or another berry preserve for dipping.
2 servings
1