Monte Cristo Sandwich

* 8 slices center cut or apple wood smoked bacon
* 4 large eggs, beaten
* Warm 1/4 cup half-and-half
* 1/4 teaspoon grated nutmeg or ground -- eyeball it
* 1/2 teaspoon coarse ground black pepper -- eyeball it
* 2 tablespoons butter
* 8 thick cut sliced whole-grain soft bread, white, or challah
* 1/2 cup brown mustard
* 1/2 cup whole berry cranberry sauce
* 1/2 pound sliced havarti cheese
* 1 pound sliced ham
* 1 pound sliced turkey breast
* 1 1/2 cups medium to dark amber maple syrup
Method
Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove
to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium
heat. Make sandwiches in 2 batches. Beat eggs with half-and-half, nutmeg and
pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices
bread in batter, and then add to griddle or pan. Turn bread after it browns, 2
to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce.
Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then
turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and
turn and press gently to set sandwiches in place. Repeat to make 2 more
sandwiches. Cut sandwiches from corner to corner. Heat the syrup in microwave
safe container for 30 seconds. Drizzle syrup over sandwiches at the table