Spicy Pepper Jam Monte Cristo Sandwich
     Makes 2 sandwiches
  • 7 oz. Jimtown Spicy Pepper Jam (1 container)
  • 4 slices sourdough bread
  • 3 ounces sliced turkey breast
  • 3 ounces sliced ham
  • 8 slices Swiss cheese
  • 2 eggs
  • ¼ cup heavy cream
  • 2 tablespoons butter
  • Powdered sugar for garnish
Preheat oven to 400°. Generously spread the Jimtown Spicy Pepper Jam on each slice of bread. On each sandwich, place 2 slices of Swiss cheese on one side. Top cheese with the turkey and ham (equally divided between the sandwiches) and then the remaining slices of Swiss cheese. Close the sandwiches.
In a small bowl, whisk together the eggs and heavy cream. Using a large cast iron or heavy sauté pan, over medium heat, melt the butter.
Dip sandwiches in the egg mixture and coat completely on all sides then cook in hot pan. When brown on the first side, flip over and transfer to oven for about 5 minutes until heated through.
Cut the sandwiches in half and dust generously with powdered sugar. Serve immediately with the extra Jimtown Spicy Pepper Jam on the side for dipping.