Vanilla extract, cinnamon, maple syrup and almonds give the classic Monte Cristo sandwich a sweet and nutty twist.
In a medium bowl, beat eggs, half-and-half or light cream, vanilla, and cinnamon until well mixed. Pour into a shallow pan or dish. Set aside.
For each sandwich, tuck a generous amount of ham between two slices of cheese; place between two slices of the white bread.
Dip sandwiches in egg mixture. Cook on a hot, buttered griddle or in a buttered nonstick skillet until golden, turning once.
Cut each sandwich in half diagonally and arrange on six plates. Garnish with almonds and sifted powdered sugar. Pass maple syrup.