Monte Cristo patty melt

Form the ground dark meat turkey into an oblong patty the same size and shape as the bread.

Slowly saute the thinly sliced onion in a couple of tablespoons of vegetable oil over very low heat for about 30 minutes.

Mix the cooked onion directly into raspberry jam to make an onion jam.

Fry the turkey patty in a little oil, flipping once browned, and top with Swiss and grated Gruyere when nearly cooked through.

Add a squirt of water to the pan and cover to finish cooking and melt the cheese.

Spread mustard mayo on one slice of rye sourdough and the onion jam on the other.

Shingle maple ham on one side and lay the cheesed turkey patty on the other, and close the sandwich.

Soak both sides in the custard and fry both sides in butter until lacy brown.

Cut in half and finish with powdered sugar and extra jam.