If you’re like us, you tend to cook for an army on Thanksgiving, regardless of the number of guests you’ll actually have in attendance. And even though we like to send leftovers home with said guests, we’re often left with more turkey and fixings than we know what to do with.
We all know how good the food is at Thanksgiving, so the last thing we want is to get tired of it. That’s why we’re always looking for new and different ways to put those leftovers to good use, and, boy, do we have one in this Turkey Cranberry Monte Cristo. Keep reading for the instructions on how to make it.
Now, go enjoy those leftovers!
- 8 slices potato bread
- 1/2 cup mayonnaise
- 1/2 cup whole cranberry sauce
- 1 cup grated Fontina cheese
- 8 slices cooked (leftover) turkey
- 1 cup baby arugula
- 3 lightly beaten eggs
- 1/3 cup whole milk
- 1 pinch nutmeg
- 2 tablespoons (or solid shortening) butter
Lay the 4 slices of the bread out on a cutting board. On each slice, spread 2 tablespoons of mayonnaise and 2 tablespoons of cranberry sauce.
Sprinkle 2 tablespoons of the Fontina then add 2 slices of the turkey on half of each sandwich.
Divide the arugula among the sandwiches, and sprinkle each sandwich with 2 more tablespoons of Fontina over the arugula. Top with the final bread slice, and press down firmly to seal in the filling.
In a large casserole dish, beat the eggs, milk, and nutmeg.
In a large skillet over medium heat, add the butter. Dip each sandwich into the egg mixture, coating both sides.
When the butter is melted and foamy in the skillet, add the sandwiches and cook them on each side until golden brown.
Remove the sandwiches from the pan, drain them on paper towels, and let them rest for a few minutes. Cut the sandwiches in half and serve them up!
Now, that’s a tasty way to eat those Thanksgiving leftovers, isn’t it?