It's like a french toast sandwich!
I decided to dip my sandwich in a small dish of maple syrup rather than drizzling it over the top - it seemed like more of a "hands-on" sandwich than a "fork and knife" sandwich.
8 slices bacon
4 large eggs, beaten
1/4 cup milk
1/4 teaspoon grated nutmeg
1/2 teaspoon coarse ground black pepper
2 tablespoons butter
8 thick cut sliced whole-grain soft bread
1/2 cup brown mustard
1/2 cup pepper relish or apricot jam
4 slices sliced havarti cheese
4 slices ham
4 slices turkey breast
maple syrup, for dipping or drizzling
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 milk, 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 relish. Add a slice 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.