Remove crusts from all bread slices using a sharp knife. Lightly flatten each slice with a rolling pin to make rolling easier—this is important for tight rolls. Pro tip: Slightly stale bread (1-2 days old) works better than fresh bread because it's less likely to tear when rolling.

In a shallow bowl, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until completely smooth and combined. Set aside. Pro tip: Let the egg mixture sit for 2 minutes to allow the spices to fully incorporate and bloom.

Lay out a flattened bread slice. Layer with 1/2 ounce ham, 1/2 ounce turkey breast, 2 tablespoons shredded Swiss cheese, and 1/2 tablespoon jam in a line along one edge, leaving 1/2 inch border. Pro tip: Don't overfill—too much filling will leak out during frying and prevents proper rolling.

Roll the bread tightly away from you, tucking in the sides as you go. The roll should be tight and compact, about 2-3 inches long. Pro tip: If the roll doesn't stay sealed, you can secure it with a toothpick (which you'll remove after cooking) or place it seam-side down on your work surface.

Repeat with remaining bread slices and fillings until you have 8 rolls total. Pro tip: At this point, you can refrigerate the rolls for up to 8 hours before frying, or freeze them for up to 3 months.

Pour vegetable oil into a deep pot or Dutch oven to a depth of at least 2.5 inches. Heat over medium-high heat until oil reaches exactly 350°F, checked with a candy thermometer. Pro tip: Oil temperature is critical—too hot and the exterior burns before the interior heats; too cool and they'll be greasy and soggy.

While oil heats, prepare a wire rack set over paper towels or a baking sheet for draining the cooked rolls. Pro tip: Using a wire rack instead of just paper towels allows steam to escape, keeping the rolls crispier.

Working with one roll at a time, completely dip it into the egg mixture, rotating to coat all sides evenly. Let excess egg drip off for a moment, then carefully place into the hot oil. Pro tip: If frying frozen rolls, don't thaw them first—fry directly from freezer, but add 1-2 minutes to cooking time.

Fry 3-4 rolls at a time (don't overcrowd), cooking for 2-3 minutes until deep golden brown on all sides, turning once halfway through cooking. Pro tip: Use tongs or a slotted spoon to turn rolls. Listen for the sizzle—if it quiets down, your oil temperature may be dropping.

Transfer cooked rolls to the prepared wire rack and allow to drain and cool for 2 minutes. Pro tip: Don't place hot rolls directly on paper towels or they'll steam and lose their crispiness.

Dust the warm Monte Cristo rolls with powdered sugar and a pinch of salt while still warm. This balance of sweet and salty is signature to the classic sandwich. Pro tip: The powdered sugar adheres better to warm rolls, creating a beautiful finished appearance.

Serve immediately while still warm and crispy, optionally with a small dish of additional jam for dipping. Pro tip: These are best enjoyed within 10 minutes of frying for optimal texture, but they'll remain good for up to 2 hours at room temperature.