In a shallow bowl, whisk eggs and milk together, set aside.
Spread desired about of mayonnaise on 4 slices of bread and Dijon mustard on the other 4 slices.
Place 3 slices of turkey, one slice of cheese, and 3 slices of ham on the mayo slice of bread and cover with the mustard bread.
Repeat for all 4 sandwiches.
Heat 1 tablespoon of butter in a large frying pan or skillet over medium heat.
Take one sandwich, at a time, and dip into egg batter, then flip over to coat the other side (like you would for French toast).
Place sandwich into frying pan and cook until done, flip over and cook other side.
Remove from pan, place on a plate and continue cooking all of the remaining sandwiches, adding the remaining tablespoon of butter between cooking, as needed.
Serve warm, dust with powdered sugar and serve with raspberry jam or maple syrup.