Assemble Sandwiches: Lay two slices of bread side by side. Spread with very thin layer of Dijon mustard. Top with turkey, Swiss cheese, ham, and second bread slice.
Secure with Toothpicks on two opposite corners, from the top, at an angle, to help keep the sandwich together while battering.
Make Batter: Add flour, baking powder, salt and cinnamon to a mixing bowl and stir together. Whisk in eggs and milk until smooth.
Heat Oil: Add oil to a skillet over medium heat.
Dip Sandwiches: Use tongs to dip each sandwich into the batter, flipping to coat on both sides. Lift up and allow excess batter to drip off and set aside on a plate. Repeat with remaining sandwiches.
Cook: Once oil in pan is hot, add one sandwich at a time, cooking for about 3 minutes (reduce heat if it starts to brown too much on the bottom) until golden and crisp. Flip and cook on the other side until golden. Remove to a paper towel lined plate.
Serve: Cut into halves or quarters before serving, and dust with powdered sugar. Serve with a side of raspberry jam.
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Notes
Bread: I like Sara Lee's Artesano Bread, but sourdough or whole grain would also work well.Cheese: Gruyere, Gouda, emmental would all be delicious.Jam: Homemade Raspberry or Blackberry would be best, but this is a good store-bought option.Baked Monte Cristo: batter and place on a lined and greased baking sheet. Bake at 400 for 10-15 minutes, until golden, then flip and repeat on the other side.Traditional French Version:Croque Monsieur or Croque Madame. The first true Monte Cristo sandwich is really a Croque Monsieur. In 1966 Disney made this version and served it at the Blue Bayou restaurant.Make Ahead Instructions: The batter can be made ahead of time and kept in the refrigerator.Freezing Instructions: Monte Cristo sandwiches are best served fresh, but they can be frozen after cooking. Let cool completely, wrap individually in plastic wrap, and then a layer of foil. Freeze for up to 2 months. Thaw completely in the refrigerator, then fry with a little bit of butter in a pan on the stove until crispy. Sprinkle with powdered sugar and serve with jam.