Monte Cristo sandwich with brioche bun

Ingredients:

• 8 slices brioche bread
• 16 thin slices prosciutto cotto ham
• 8 thin slices Swiss cheese
• 1/2 cup seedless raspberry jam
• 2 tbsp mustard
• 1/2 tsp chopped rosemary
• 4 large eggs at room temperature
• 3/4 cup heavy cream, room temperature
• 1/8 tsp salt
• 2 tbsp. l. olive oil
• 3 tablespoons powdered sugar

Preparation:

1. In a small bowl, combine the jam, mustard, and rosemary. Line 8 slices of brioche bread with mustard. Spread them almost to the edges. Top each with a slice of cheese and 2 slices of prosciutto. Make a sandwich by sandwiching 2 slices of bread together.
2. In a medium bowl, whisk the eggs. Pour in the heavy cream and season with salt.
3. Heat a large skillet over medium heat. Add oil to the skillet and heat for 1 minute. Dip the sandwich in the liaison on both sides and place it in the preheated skillet.
   
   Cover and cook until the bottom is golden brown, about 3-4 minutes. Remove the lid, flip, and cook the other side for another 4 minutes, until golden brown and the cheese is melted. Repeat with the remaining sandwiches.
4. Sprinkle the tops of the sandwiches with powdered sugar and serve warm.