Super-stuffed Monte-cristo Sandwiches
- Servings: 4
|8 slices||Center Cut or Apple Wood Smoked Bacon|
|4||Large Eggs, beaten|
|Warm 1/4 Cup Half-and-half|
|¼ tsp||Grated Nutmeg or Ground -- Eyeball It|
|½ tsp||Coarse Ground Black Pepper -- Eyeball It|
|8||Thick Cut Sliced Whole-grain Soft Bread, white, or challah|
|½ cup||Brown Mustard|
|½ cup||Whole Berry Cranberry Sauce|
|½ lb sliced||Havarti Cheese|
|1 lb sliced||Ham|
|1 lb sliced||Turkey Breast|
|1½ cups||Medium To Dark Amber Maple Syrup|
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.