Monte Cristo Sandwich...Yum!

I'm not sure about the rest of you, but I love a good Monte Cristo Sandwich. My favorite place to get them is Miss Tami's Tea Cottage, in Meridian. A really good one is crispy on the outside, not soggy. Today, Cher and I watched Rachel Ray from the Food Network make these delicious looking monte cristos. I love the thought of cranberry and she recommended using green apple slices as too. I am going to try them, and thought maybe you would enjoy the recipe as well. If you do try them, let me know what you think. Enjoy!! Super Stuffed 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. 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, 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 syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.