This particular Monte Cristo calls for my preferred combination of ham and cheese for the filling. Please note that whenever there is cheese in a hot sandwich I like to use it as glue. In this instance, the build is as follows: bread, cheese, ham, cheese, bread. Do you see? The cheese makes everything stick together for a neat and compact sandwich.

Butter makes everything better, but it also burns at high heat. This Monte Cristo is dipped in a mixture of eggs and milk and fried, just like French toast. However, the sandwich takes longer to cook, so I fry in vegetable oil. To add flavor, I spread the bread with butter, which, by the way, should be sturdy or stale—no fluffy white slices here, unless you like a soggy sandwich.

As for the accompaniments, I go with warm red currant jelly (some of it is spread inside the sandwich, along with Dijon mustard for a tart-sweet touch) and a dusting of confectioners' sugar.

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah.