Sandwich
• 4 slices Turano Rustic Italian
• 8 ounces shredded Gruyère, divided
• 6 ounces thinly sliced ham
• 4 teaspoons stone-ground or Dijon mustard
• 2 eggs
• 1/4 cup half-and-half or whole milk
• 1/2 teaspoon vanilla
• 1 teaspoon ground cinnamon
• Pinch nutmeg
• 4 tablespoons butter, divided
• Powdered sugar (topping)

Fig Jam
• 2 lbs ripe figs, stemmed and diced
• 1 ½ cups sugar
• 1 lemon juiced
• ½ cup water
• 4 one-inch strips of lemon or orange peels (or both)

① In a large saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. Bring to a boil, stirring until the sugar is completely dissolved.
② Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.
③ Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ inch of space at the top. Close the jars and let cool to room temperature.
④ Place bread slices on a cutting board and top 2 slices each with 2 ounces of the shredded Gruyère. Top each with ham, then the remaining 4 ounces of cheese. Spread mustard on remaining bread slices, then spread jam over mustard. Assemble sandwiches, pressing down slightly to adhere.
⑤ Beat eggs, half-and-half, vanilla, cinnamon, and nutmeg in a shallow bowl. Dip sandwiches into egg mixture, coating them completely.
⑥ Melt 2 tablespoons of the butter in a skillet over medium. Add 1 sandwich, cook until golden brown on each side, about 3 minutes per side. Transfer cooked sandwich to a cutting board. Wipe out skillet, then melt the remaining 2 tablespoons of butter in skillet. Cook second sandwich, then transfer to cutting board. Slice each sandwich in half. Sprinkle with powdered sugar and serve with additional jam.