Turkey Cranberry Monte Cristo
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Today’s turkey sandwich is one that you serve up monte cristo style. It’s a turkey cranberry monte cristo sandwich. It’s a terrific use of leftover Thanksgiving turkey and cranberries! Monte cristo sandwiches are traditionally dipped into a egg batter and deep fried or pan fried in a skillet. I always think of them as a French toast sandwich. The monte cristo usually consists or ham and cheese nestled inside, but sometimes can also include turkey. You can also see it with a serving of some fruit jam or preserves on the side. Sometimes, you can even see maple syrup un the side.
This version of the monte cristo includes turkey and swiss cheese sandwiched between the bread along with the cranberry sauce. The cranberry sauce is just like the fruit preserves on the side, but this sandwich includes it front and center right in the middle of the sandwich. The swiss cheese add some nice flavor. Also, be sure to pick a nice soft bread to make your sandwiches on like a potato bread. I happened to get some Challah bread from my local grocery store.
Here is what you need to make the
Turkey Cranberry Monte Cristo
- SOFT BREAD SUCH AS CHALLAH OR POTATO BREAD
- SWISS CHEESE
- LEFTOVER TURKEY
- CRANBERRY SAUCE
- EGGS
- MILK
- NUTMEG
- BUTTER
Turkey Cranberry Monte Cristo
Real Mom Kitchen
Ingredients
- 8 slices soft bread such as challah or potato bread
- 1 cup grated Swiss cheese
- 8 or so slices of leftover turkey
- ½ leftover cranberry sauce
- 3 eggs
- ⅓ cup of milk
- dash of nutmeg
- 2 Tbsp butter
Instructions
- Lay out 4 slices of the bread and top each slice with 2 Tbsp of the grated cheese, 2 slices of turkey, and 2 Tbsp cranberry sauce.
- Top the 4 sandwiches evenly with the remain cheese followed by the remaining 4 slices of bread.
- In a medium bowl, whisk together the eggs, milk, and nutmeg until well blended.
- Melt butter in a skillet.
- Dip the sandwiches into the egg mixture coating both sides and place in the skillet.
- Cook until both sides are golden brown.
- Remove from pan and serve.
Recipe adapted from Paula Deen.
