Preheat your oven to 200°F—just warm enough to dry the bread, not bake it into toast bricks.

Place the bread slices on an 11x17 baking sheet and pop them in the oven for 15 minutes, flipping the slices and rotating the tray halfway through. This is your bread’s time to get all dried out, which is exactly what we want.

While the bread is drying, whisk the eggs, half and half, and nutmeg in a bowl until smooth and slightly frothy.

Preheat two skillets:

A 10-inch skillet on medium-low heat (this is for gently warming the meats).

A 14-inch skillet on medium heat (this is where the magic happens).

Once your bread is dried and cooled for 5 minutes on a wire rack, line a sheet pan with heavy-duty foil. Arrange the bread slices snugly together on the pan, and fold the foil edges to keep them cozy.

Pour the egg mixture evenly over the bread, making sure every piece gets a good soak. Let the bread absorb all that eggy goodness.

In the 10-inch skillet, arrange the ham and turkey side by side. Drizzle them with honey and sprinkle on some black pepper. Cover with a lid and let them warm up slowly—no rushing perfection.

In the 14-inch skillet, melt a pat of butter and immediately place a slice of eggy bread on top. Repeat with the remaining slices until all six are cooking. Cook the bread until golden and crusty, flipping as needed. Add a second pat of butter during the first flip—because butter makes everything better.

Remove two slices of cooked bread and place them on a wire rack (this prevents sogginess—trust me).

Top each slice with one slice of cheddar cheese, then evenly divide the warmed turkey on top. Add the second slice of cheddar for good measure.

Place another slice of bread on top and layer it with one slice of Havarti cheese.

Evenly divide the ham between the sandwiches, then finish with the last slice of Havarti. Crown each sandwich with the final piece of eggy bread.

Press the sandwiches firmly—this ensures the cheese, meat, and bread bond into one glorious unit.

Cut each sandwich into quarters. For extra pizzazz (and structural stability), stab each quarter with frill picks in a plus-sign (+) formation.

Dust the sandwiches with powdered sugar like a pro pastry chef, and serve with a side of blackberry jam. Dip, drizzle, or spread to your heart’s content.