Pampushky Monte Cristo Sandwich with Ham and Gruyere

Gently slice each Pampushky bun in half horizontally. If your buns are freshly baked and very soft, consider lightly toasting the cut sides to prevent them from becoming soggy. Don’t over-toast.

Prepare the filling: Place two slices of ham and about 1 ounce of Gruyere cheese on one half of each Pampushky bun. Top with the other half of the bun to create a sandwich.

In a mixing bowl, whisk together the eggs, milk, vanilla extract, salt, and pepper until well combined. The mixture should be smooth and slightly frothy.

Heat the butter in a large skillet or on a griddle over medium heat. The butter should melt evenly, creating a golden shimmer across the pan's surface.

Dip each sandwich into the egg mixture, ensuring both sides are fully coated. Allow excess egg mixture to drip off before placing the sandwich in the hot skillet. Use care to avoid burning from escaping garlic.

Pan-fry the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. The sandwiches should develop a beautiful caramelized crust.

Remove the cooked sandwiches from the skillet and place them on a cutting board. Allow them to cool slightly before slicing each sandwich in half diagonally.

Dust the top of each sandwich with powdered sugar. The contrast of the sweet sugar against the savory ham and cheese creates a delightful flavor experience.

Serve immediately and enjoy the warm, melty, and flavorful Pampushky Monte Cristo sandwich.