Monte Cristo with Maple Bacon Sauce

Dad will love this meaty, sweet and bacony breakfast treat. The sauce may be made ahead, but the sandwiches should be served hot out of the pan.

2 large eggs, lightly beaten
¼ cup milk
4 tsp. Dijon mustard
¼ tsp. ground cinnamon
8 slices white bread, firm
8 slices Gruyère or Emmentaler cheese (~ 4 oz)
8 slices ham (~ 8 oz)
4 slices turkey breast (~ 4 oz)
2 Tbsp. unsalted butter
6 slices hickory smoked bacon
¾ cup pure maple syrup

Bacon Maple Sauce:
Heat a large nonstick skillet over medium heat until hot. Add the bacon and cook, turning occasionally, until crisp, about 7-8 minutes. Place bacon on a plate lined with paper to drain; chop into small pieces.

Add bacon and syrup to a small saucepan over low heat. Bring to a gentle simmer and cook 5 minutes. Keep warm.

Monte Cristo Sandwich:
Lightly beat the eggs, milk, mustard, and cinnamon in a shallow bowl and set aside.

Arrange 4 slices of bread on a work surface and top each with 1 slice cheese, 2 slices ham, 1 slice turkey, 1 slice cheese. Top each with the remaining bread.

Melt 1 Tbsp. of the butter in a large nonstick skillet over medium heat. Dip both sides and edges of 2 sandwiches into the egg mixture to coat. When the butter foams, add sandwiches to the skillet and fry until golden brown, about 3-4 minutes per side. Wipe out skillet, melt remaining butter and repeat with remaining sandwiches and egg mixture.

Serve sandwiches immediately with bacon maple sauce.

Makes 4 sandwiches.