Monte Cristo Sandwich with Fig Jam

Loaded with flavor, the Monte Cristo sandwich is a wonderful accompaniment to a hot bowl of homemade chicken soup.   Yum!
 

• half stick of butter, room temperature
• 6 slices of bread
• 2 T spicy brown mustard
• 2 T mayonnaise
• 4 slices of swiss cheese
• 2 slices of imported ham
• 4 T fig jam
• 4 slices of turkey
• 2 large eggs
• 1 c half and half
• 1 t vanilla
• 1 t cinnamon
• 2 T canola oil

 
Place the mustard and mayonnaise together in a small bowl and mix together.  
 
Line a platter with paper towel and set aside.
 
Place two slices of bread on a board.  Butter each slice of bread and flip over so the butter is face down.  Spread the mustard and mayonnaise mixture on the top of each slice of bread.    Place a slice of cheese on top of the mixture and then two slices of ham on top of the cheese.
 
Take another two slices of bread and place one side with fig jam and place side down over ham.  Spread the top side with the mayonnaise and mustard mixture.  Place two pieces of turkey and a slice of cheese over the bread.
 
Spread one side of two pieces of bread with mayonnaise and mustard mixture and place side down over cheese.   Spread the top side with softened butter.  Place a piece of parchment paper over sandwiches and place a weighted pan over sandwiches to press together.
 
Place the eggs, half and half, vanilla and cinnamon in a shallow dish with sides and whisk together.  Dip the sandwich into the batter, then flip it over so it’s completely covered in the batter.  Do not soak.
 
Place two tablespoons of butter and two tablespoons of oil in a skillet over medium heat.  When butter melts, place one sandwich to the skillet and reduce heat to low.  Cook for five minutes per side, until sandwich is golden and cheese is melted.   Place on prepared platter.  Repeat with the second sandwich.