Turkey Monte-Cristo Sandwich


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

  1. 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.
  2. In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.
  3. 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.



This entry was posted in Challah bread, Food, Recipe, smoked Gouda cheese, turkey, Turkey Monte Cristo sandwich and tagged , , , . Bookmark the permalink.

13 Responses to Turkey Monte-Cristo Sandwich

  1. Mary says:

    It sounds so delicious….next time make 4 and we will join you Delicious Diva!

  2. Pattie Rogus says:

    Mary, the Monte Cristo is one of my favorite sandwichs. I usually never order them at resturants because they deep fry them. This one not only sounds delicious, but with less oil. I will have to try it next time I have turkey breast. Thanks for the recipe. Pattie

  3. Judy says:

    Sounds yummy

  4. Randy says:

    Mouth watering….. delight…

  5. dee manin says:

    yum………we used to make it in thecafe but this seems easier…….must try it………..dee

  6. Genny says:

    Sounds delicious! Did you get your Challah from Too Jay’s?

  7. Pingback: Easy Turkey Divan | The Delicious Divas

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