Ham and Gruyère Monte Cristo sandwich

Combine flour, baking powder, salt and nutmeg in a wide dish. Crack and beat the eggs in a bowl, then weigh the stated amount of beaten egg. Whisk this amount with the milk, then blend into the dry mixture until smooth and thick enough to coat a spoon.

Cut the bread into paired slices of even thickness. Spread the inner faces with mayonnaise on one side and mustard on the other. Arrange all the cheese around the ham, close and press. Coat each sandwich in batter, including its edges, let excess drip back into the dish and cook at once. Discard leftover raw batter.

Foam the butter over medium heat in a large nonstick pan. Cook without crowding, in batches sharing out the butter: about 4 minutes on one side, then carefully turn and weight with a clean small pan. Cook the other side for about 4 minutes. The batter must be set throughout, the cheese melted and the centre at 75 °C for 30 seconds. Lower the heat and extend cooking if needed. Rest on a rack for 5 minutes, then cut to share.