Make the filling. In a bowl, beat the cream cheese with 3 tbsp sugar, vanilla, and lemon zest. Add the lemon juice if you like it brighter. Fold in the diced strawberries gently so they keep some shape.

Assemble the sandwiches. Lay out the bread. If using jam, spread a very thin smear on one side of each slice. Spoon a generous 2 to 3 tablespoons of cheesecake filling onto four slices, keeping it about 1/2 inch from the edges. Top with the remaining bread. Press the edges to seal. You can lightly crimp with a fork or press with the back of a spoon. A little patience here prevents leaks later.

Mix the dip. In a shallow dish, whisk eggs, milk, 1 tsp sugar, salt, and cinnamon if using.

Heat the pan. Place a large nonstick skillet over medium heat. Add 1 tbsp butter and a little oil. Let it melt and shimmer. Pause. Breathe. Smells like brunch already.

Dip and fry. Working one sandwich at a time, dip both sides quickly in the egg mixture. Do not soak. Transfer to the hot pan. Cook 3 to 4 minutes per side until deep golden and crisp. Lower the heat if they brown too fast and add more butter in batches as needed.

Finish and serve. Move to a rack or paper towel for a minute. Dust with powdered sugar. Slice on the diagonal. Serve warm with extra strawberries. If you want a little diner moment, drizzle with a touch of warm jam or maple syrup.