Turkey & Cranberry Monte Cristo

November 4, 2013

We’ll all soon be (or already are) thinking about Thanksgiving. What you may not be thinking about is the day after Thanksgiving. Leftovers, hi. Let me help you.

Like clockwork, after the big turkey dinner, I feel so stuffed I can’t imagine ever eating another bite of food ever. Then the next day rolls around and I’m famished again.

This is my favorite way to make something great of our leftovers that doesn’t seem… leftover-y. And if your guests are still hanging around, you’ll get to wow them again. I think I even enjoy it better than the main meal. (!) You already have all the ingredients, so. We’re doing it.

TURKEY & CRANBERRY MONTE CRISTO from Rachel Schultz

TURKEY & CRANBERRY MONTE CRISTO
Makes 2 sandwiches

4 slices bread
2 slices havarti cheese
4 slices turkey breast, cooked
1/4 cup classic cranberry sauce
1/2 cup arugula leaves
3 eggs
1/3 cup milk
1 teaspoon nutmeg
1 tablespoon butter
Powdered sugar

On top of two pieces of bread, layer 1/2 slice of cheese, turkey, cranberry sauce, and arugula. Place other half of cheese over arugula and top with remaining bread slice.

CLASSIC CRANBERRY SAUCE from Rachel Schultz TURKEY & CRANBERRY MONTE CRISTO from Rachel Schultz

In a shallow dish, wish together milk, nutmeg, and eggs. Heat butter in a skillet over medium heat. Dip sandwiches in egg wash and transfer to skillet. Cook for 2-3 minutes on each side, until browned. Slice in half and top with powdered sugar.

TURKEY & CRANBERRY MONTE CRISTO from Rachel Schultz

TURKEY & CRANBERRY MONTE CRISTO
 
Author:
Serves: 2
Ingredients
  • 4 slices bread
  • 2 slices havarti cheese
  • 4 slices turkey breast, cooked
  • ¼ cup cranberry sauce
  • ½ cup arugula leaves
  • 3 eggs
  • ⅓ cup milk
  • 1 teaspoon nutmeg
  • 1 tablespoon butter
  • Powdered sugar
Instructions
  1. On top of two pieces of bread, layer ½ slice of cheese, turkey, cranberry sauce, and arugula. Place other half of cheese over arugula and top with remaining bread slice.
  2. In a shallow dish, wish together milk, nutmeg, and eggs.
  3. Heat butter in a skillet over medium heat.
  4. Dip sandwiches in egg wash and transfer to skillet.
  5. Cook for 2-3 minutes on each side, until browned.
  6. Slice in half and top with powdered sugar.

Adapted from Paula Deen.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Rachel C.

    Your pictures are gorgeous Rachel. Very much looking forward to making this one.

    • Rachel Schultz

      Thank you, Rachel!

  • Hello Rachel! Found you through pinterest. I seriously think we might be food sisters separated at birth. I have had the best time poking around your blog this morning. Lots of yummy dishes over here. I’ve bookmarked several!

    • Rachel Schultz

      That’s so great to hear, Kim. Thanks!

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017