Monte Cristo with Maple Syrup and Jam

We paired smoky-sweet griddled country ham, gooey melted Fontina and creamy maple Dijon sauce together for our Monte Cristo sandwich and then drenched it in real maple syrup for the perfect brunch or late-night sandwich recipe. Because, after all, everyone needs a little bit of over-the-top indulgence once in a while.

3 Tbsp. mayonnaise
½ Tbsp. Dijon mustard
½ Tbsp. pure maple syrup
3 large eggs
¾ cup milk
1 Tbsp. pure maple syrup
¾ lb country ham pieces, trimmed
butter, melted
8 (½" thick) slices rustic country bread
12 slices fontina cheese
butter, melted
4 Tbsp. blackberry preserves (optional)
pure maple syrup, warm

Combine mayonnaise, dijon mustard and ½ Tbsp. pure maple syrup in small bowl and whisk to blend; taste and adjust flavour if needed.

Combine eggs, milk and 1 Tbsp. pure maple syrup in shallow container and whisk to blend.

Fry ham pieces in a large skillet over medium heat until golden and sizzling hot.

To assemble sandwiches: brush outer sides of each slice of bread lightly with butter and arrange butter side down on flat work surface. Spread maple Dijon aioli over bottom 4 slices of bread.

Top each evenly with ham and cheese. Press closed with top halves of sandwich.

Dip each sandwich in the egg mixture to coat bread; drain excess.

Melt butter in a large skillet over medium-low heat; add sandwiches and grill on each side for 3-4 minutes, or until golden brown.

Diagonally slice sandwiches and arrange on plates; top with blackberry preserves and pure maple syrup.

Makes 4 sandwiches.