Combine berries, 1 tablespoon maple syrup, and lemon juice in a small saucepan. Bring to a boil and reduce to simmer. Let simmer until berries only begin to slightly break down, for about 5 minutes.
Monte Cristo Sandwiches
Spread 4 slices of bread with Dijon mustard. Top each of the 4 slices of bread with 3 slices of ham and 2 slices of cheese each. Top with the additional slices of bread to four 4 sandwiches.
In a large nonstick skillet, melt butter over medium heat.
In a shallow dish, whisk together eggs, milk, salt, nutmeg, pinch of salt, and maple syrup. Dip each sandwich into the egg mixture, flipping to coat on both sides of the sandwich.
Place each sandwich in melted butter in skillet, and pan fry on each side until golden--about 5 minutes per side.
To serve, place one sandwich on a serving plate, dust with powdered sugar, and the blackberry sauce if using.
Whole wheat bread, white bread, or gluten-free bread work well for these sandwiches.
If you do not want to make blackberry sauce, serve Monte Cristos with jam or maple syrup.
Feel free to use fresh or frozen blackberries to prepare the blackberry sauce.
Use Gruyere or Muenster in place of the Swiss cheese if desired.
Keep these sandwiches dairy-free, by omitting the cheese and using non-dairy milk in the egg custard and pan fry in non-dairy butter.
Monte Cristo Sandwiches are best served immediately. If you happen to have leftovers, store them in the refrigerator for up to 2 days and reheat them in a dry skillet over medium heat until warmed through.