Super-Stuffed Monte Cristo Sandwiches

Rachael Ray

• Ready In: 45 mins
• Serves: 4

Ingredients

• 8  slices bacon (center-cut or applewood smoked)
• 4  large eggs, beaten
• 1⁄4 cup half-and-half, warmed in the microwave
• 1⁄4 teaspoon  grated fresh nutmeg
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons butter
• 8  slices  whole wheat bread (or white bread or challah)
• 1⁄2 cup brown mustard
• 1⁄2 cup whole berry cranberry sauce
• 1⁄2 lb havarti cheese (deli-sliced)
• 1  lb ham (deli-sliced)
• 1  lb turkey breast (deli-sliced)
• 1 1⁄2 cups maple syrup

Directions

1. Heat a griddle pan or large skillet over medium-high heat; cook bacon until done (about 5 minutes); remove to paper towels to drain.
2. Drain off fat from skillet; reheat griddle over medium heat.
3. In a bowl, beat eggs with half-and-half, nutmeg, and pepper.
4. Add in 1 tablespoon butter to the griddle and let it melt.
5. Turn 4 slices bread in the egg batter then place on griddle; turn bread after it browns (2-3 minutes); spread mustard on 2 slices bread and top the other 2 slices with cranberry sauce.
6. Place a slice of cheese on each slice; add 2 slices bacon, ham, and turkey to bottoms then set tops in place and press sandwiches together.
7. Turn the sandwiches a couple of times and let set a minute or 2 to melt cheese and warm meats.
8. Repeat to make 2 more sandwiches; cut sandwiches from corner to corner to serve.
9. Heat syrup in microwave for 30 seconds; drizzle syrup over sandwiches at table or serve syrup in small ramekins for dipping.