If you’ve never had a Monte Cristo, it’s traditionally a ham and cheese sandwich that’s essentially served on french toast – part breakfast, part lunch, and completely awesome. Rather than ham and cheese, this Thanksgiving leftovers Monte Cristo is stuffed with turkey, cranberry sauce, Gruyère, and arugula; the combination is out-of-this-world good! I baked a loaf of my favorite challah bread recently, and used it to make these sandwiches, but store-bought would be fine too! Just be sure to use a bread you’d typically use for french toast.
By Tracey
Turkey Cranberry Monte Cristo
adapted from Paula Deen
Ingredients:
- 8 slices challah bread
- 1 cup grated Gruyère cheese
- 8 slices leftover turkey breast
- 1/2 cup cranberry sauce
- 1 cup baby arugula leaves
- 3 large eggs
- 1/3 cup milk (low-fat is fine)
- pinch nutmeg
- 2 tablespoons unsalted butter
Directions:
Place 4 slices of the bread on your work surface. Top each of the slices with 2 tablespoons of the Gruyère, then 2 slices of turkey and 2 tablespoons of cranberry sauce. Divide the arugula evenly among the bread, about 1/4 cup for each sandwich. Finally, top the arugula with 2 tablespoons of Gruyère per sandwich. Top the sandwiches with the remaining pieces of bread, pressing down slightly to compact.
In a wide, shallow dish (like a pie plate), use a fork to beat together the eggs, milk, and nutmeg. Set a large skillet over medium-low to medium heat and add the butter. While you wait for it to melt, dip the sandwiches in the egg mixture, coating each side.
Place the sandwiches in the skillet and cook for a few minutes on each side, until the bread is golden brown and the cheese has melted. Remove from pan, and dust with confectioners’ sugar if desired before serving.
Makes 4 sandwiches.
