After making a wonderful Herb Roasted Turkey Breast a few days ago, my attention turned to what to do with the leftover meat. My favorite dish to make after roasting a turkey is an open-face turkey sandwich with mashed potatoes and gravy. I love it, I love it, I love it.
But after some thought I decided to go back out to the Food Network and troll for a new way to use up my turkey. After searching, I came across a recipe for Turkey Monte Cristo sandwiches and after reading the ingredients I knew it would be just perfect.
I already had most of the ingredients and only had to purchase a loaf of challah bread and smoked Gouda. The recipe was easy to prepare and only required about 25 minutes from start to finish.
Turkey Monte Cristo Sandwich
Eight ½ inch thick slices challah bread or brioche
3 tablespoons Dijon mustard
6 ounces smoked Gouda cheese, shredded
12 ounces thinly sliced cooked turkey breast
Kosher salt and freshly ground pepper
½ cup whole berry cranberry sauce or relish
3 large eggs
1/3 cup milk
2 tablespoons unsalted butter
2 tablespoons vegetable oil
- To make the sandwiches: Lay the bread on the work surface. Spread one side of each slice with the mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry sauce/relish on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich.
- In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.
- Preheat the oven to 350°. Heat 2 large skillets over medium-low heat; add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.
This recipe serves four so, of course, I cut the ingredients in half. Be sure when you get ready to put the bread into the egg mixture to just “dip” the sandwich. Do not soak the bread.
I loved the smoky flavor of the melted Gouda, the sweet/tart taste of the cranberries and the slight tanginess of the Dijon mustard. I served the sandwiches with helpings of sweet potato fries.
There were so many flavors and textures making this sandwiches so, so good. I liked the challah bread but I think next time I will make this recipe using either a brioche or a crusty French bread. I plan to use the remaining challah bread to make French toast.