Super-Stuffed Monte Cristo Sandwiches

Categories: Grilled Sandwich, Main Dish, Pork, Rachael Ray

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.

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