Monte Cristo sandwich with turkey and cranberries

Ingredients:

• 8 thick slices of sweet bread or challah
• 250 g Havarti cheese, sliced
• 450 g of sliced ​​ham
• 450 gr. turkey breast, cut into slices
• 8 slices applewood-smoked bacon, trimmed of fat
• 4 large eggs, beaten
• 1/4 cup warm cream, 12.5% ​​fat
• 1/4 tsp. grated or ground nutmeg
• 1/2 tsp coarsely ground black pepper
• 2 tbsp (30 g) butter
• 1/2 cup mustard
• 1/2 cup cranberry sauce with whole berries
• 1.5 cups maple syrup (medium to dark amber)

Preparation:

1. Preheat the grill to medium heat. Fry the bacon and place it on paper towels to dry, about 5 minutes. Drain any excess fat from the pan. Reheat the pan to medium heat. Cook the sandwiches in 2 batches.
2. Whisk the eggs with the cream, nutmeg, and pepper. Add 1 tablespoon (15 g) of butter to the pan. Let it melt. Dip 4 slices of bread into the liquid mixture, then place them in the pan. Turn the slices over after they have browned, after 2–3 minutes.
3. Spread two slices of toasted bread with mustard. Top the remaining two with cranberry sauce and top with one slice of cheese and one slice of bacon. Place the ham on the bread with mustard, then the turkey. Using a spatula, assemble the two sandwiches. Flip them over and gently press them together to seal. Repeat to make two more sandwiches. Cut each one diagonally.
4. Microwave the maple syrup for 30 seconds. Use a suitable container. Drizzle the syrup over the sandwiches at the table.