Buttermilk Monte Cristo

1/2 cup buttermilk
1 egg
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup Dijon mustard
8 slices hearty bread
8 slices Havarti cheese
8 ounces sliced cooked ham
4 tablespoon unsalted butter, divided
powdered sugar (optional)
4 tablespoons pineapple jam, divided

Whisk together buttermilk, egg, flour, and nutmeg is a shallow bowl; set aside. Spread Dijon on 1 side of each bread slice; top 4 slices with 2 pieces of cheese each. Arrange ham on cheese; top with pickles and remaining bread, mustard side down.

Heat 1 tablespoon butter over medium heat in large nonstick skillet. Dip 2 sandwiches into buttermilk  mixture; carefully flip and dip other side. Remove sandwiches, allowing excess buttermilk mixture to drip back into bowl.

Place sandwiches in skillet; cover and cook 3-5 minutes. Uncover skillet and melt 1 tablespoon of butter; flip sandwiches. Place smaller skillet on sandwiches and weigh down to compress. Cook sandwiches until cheese begins to melt and ham is heated through, 2-3 minutes more. Remove the sandwiches from the pan and keep warm. Repeat procedure with remaining buttermilk mixture, 2 tablespoons butter, and uncooked sandwiches. 

Sprinkle sandwiches with powdered sugar and serve each with 1 tablespoon of pineapple jam.