Monte Cristo Sandwich with Muenster and Apricot Jam

Make the custard: In a shallow bowl, whisk together the eggs, half-and-half or milk, salt, black pepper, and nutmeg until smooth.
2 large eggs, ¼ cup half and half or milk, ⅛ teaspoon kosher salt, ⅛ teaspoon fresh ground black pepper, ⅛ teaspoon ground nutmeg
Prepare the sandwiches: Spread the mustard on one side of each slice of bread. Layer ham, turkey, and Muenster cheese between slices to form 2 sandwiches. Place sandwiches in a dry skillet over medium heat and cook 1–2 minutes per side, until lightly golden (this will help prevent the bread from getting too soggy). Remove from the skillet.
4 slices thick-cut bread (such as brioche or challah), 2-4 teaspoon Dijon mustard, 4-6 slices deli-style ham, 4-6 slices deli-style turkey, 4 slices muenster cheese
Dip the sandwiches: Dip each sandwich into the custard, letting it soak for about 15–20 seconds per side so the bread absorbs the mixture without becoming soggy.
Cook the sandwiches: Melt 1 tablespoon butter in a skillet over medium heat. Add the sandwiches and cook for 3–4 minutes, until golden brown. Add the remaining butter, flip, and cook for another 3–4 minutes or until golden and the cheese is melted.
2-3 tablespoon unsalted butter, for cooking
Dust with powdered sugar and serve warm with apricot jam.
apricot jam , powdered sugar, for dusting