We’ll all soon be (or already are) thinking about Thanksgiving. What you may not be thinking about is the day after Thanksgiving. Leftovers, here is an idea. Like clockwork, after the big turkey dinner, you may feel so stuffed you can’t imagine ever eating another bite of food ever. Then the next day rolls around and you’re famished again. This is my favorite way to make something great of our leftovers that doesn’t seem sad. 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.
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.
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.
- 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
- 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.
- 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.
Adapted from Paula Deen.