Monte Cristo sandwich with spicy chutney

Ingredients:

Sandwiches

• 8 toasts
• 8 slices Gruyere cheese
• 340 gr. baked ham, cut into thin slices
• 4 tbsp (60 g) salted butter
• Powdered sugar for serving (optional)

Strawberry Habanero Chutney

• 900 g strawberries, hulled and cut into quarters
• 4 cups granulated sugar
• Zest and juice of 1 orange (or 1/4 cup orange juice)
• 1 habanero pepper, stemmed, seeded and finely chopped

Liaison

• 1 cup whole milk
• 1 teaspoon of salt
• 1 tbsp. granulated sugar
• A pinch of ground nutmeg
• 2 eggs

Preparation:

1. For the strawberry habanero chutney: Place a saucepan of about 4 quarts capacity over medium heat, add sugar, orange zest and juice and stir until sugar dissolves.
   
   Turn the heat to high and add the strawberries and habanero pepper. Bring to a boil, stirring frequently, until a candy thermometer registers 200°F (93°C). Once the chutney reaches this temperature, remove it from the heat and let it cool slightly. Afterward, spread it on a sandwich. Store any leftover chutney in an airtight container in the refrigerator for up to a week.
2. For the liaisonIn a bowl, whisk together the milk, salt, sugar, nutmeg, and eggs. Set aside.
3. Preheat the grill surface over medium heat.
4. To prepare a sandwichPlace a slice of cheese, a quarter of a ham slice, a second slice of cheese, and a second slice of toast on a piece of toast. Top with a second piece of toast. Dip the sandwiches in the liaison, letting any excess liquid drain. Drizzle a little butter over the grill and gently grill the sandwiches until golden brown, about 2-3 minutes per side.
5. Serve dusted with icing sugar, if using, with a little strawberry chutney.