Monte Cristo sandwich with green salad

Ingredients:

• 8 thick slices of white bread
• 2 tablespoons Dijon mustard
• 1/4 cup raspberry jam
• 0.5 tbsp. grated gruyere cheese
• 1 cup grated Monterey Jack cheese (about 110 g)
• 8 thinly sliced ​​smoked hams (about 170 g)
• 3 large eggs
• 1/3 cup whole milk
• 3 tbsp (45 g) butter
• 6 cups small salad greens (about 100 g)
• 1 tbsp white balsamic vinegar

Preparation:

1. Preheat the oven to 175°C. Spread 4 slices of bread with mustard and the other 4 with jam. Mix both types of cheese in a bowl, then spread half the cheese mixture evenly among the mustard-covered slices. Top with the ham, then the remaining cheese, and top with the bread and jam. Press each sandwich lightly into place. In a baking dish, combine the eggs, milk, 1/2 teaspoon of salt, and a pinch of ground black pepper.
2. In a large nonstick skillet, melt 1.5 tablespoons (75 grams) of butter over medium-high heat until it begins to darken. Dip 2 sandwiches in the egg mixture, turning to coat completely. Let any excess drip off, then place them in the hot skillet and cook until golden brown, about 2 minutes per side. Transfer the sandwiches to a wire rack set on a baking sheet.
3. Wipe out the skillet, add the remaining 1.5 tablespoons (75 g) butter, and cook the remaining 2 sandwiches. Transfer them to a wire rack, then return the pan to the oven until the cheese is completely melted, about 5 minutes.
4. Meanwhile, toss the salad greens with vinegar, a pinch of salt, and a little ground black pepper. Serve with sandwiches.