Start by roughly chopping 1.5 oz raw cured bacon.

Combine 1 tbsp Japanese mayonnaise and 2 tsp traditional Dijon mustard in a dip bowl.

In another bowl, mix 4 1/2 tbsp jam and 4 tsp orange juice to create a dip.

In a shallow dish, add 5 egg whites, 8 tbsp milk, and 1 tsp vanilla and whisk together until mixed.

To make one sandwich, lay out 3 slices of bread. Add cheese onto the first slice, followed by ham. Spread the mayonnaise and dijon mixture onto one side of the second slice. Place it on top of the ham (mayonnaise side down) spread the mayonnaise and dijon mixture, then add bacon, followed by cheese. Finally, add the third slice of bread.

Use a rolling pin or cutting board to compress the sandwich for about 10-15 seconds. Cut the sandwich diagonally.

In a skillet, melt some butter and add olive oil at medium heat. (You can fry two sandwiches at a time if the skillet is large enough. Just remember to divide the butter and oil accordingly.) Dip the sandwich into the egg mix and transfer it to the skillet.

Cook for 4 minutes on each side until a dark, crispy brown crust forms.

Remove from the heat and sprinkle with 1/2 tbsp powdered sugar. Serve immediately with the jam dip and a light beverage.