Post-Thanksgiving Monte Cristo

An overstuffed turkey sandwich is as much a part of the post-Thanksgiving game plan as watching football on TV, but this one is so luscious you'll want to make it year-round. Cranberry sauce, mustard, and cheese keep the sliced breast moist, and a golden-brown egg batter elevates that old chestnut to showstopper status.
Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1/2 cup leftover cranberry sauce

1 tablespoon Dijon mustard 

1/2 teaspoon chopped rosemary 

8 slices brioche bread 

6 ounces cooked turkey breast, sliced 

8 thin slices Swiss cheese 

4 large eggs, at room temperature 

3/4 cup heavy cream, at room temperature 

1/8 teaspoon kosher salt 

2 tablespoons extra-virgin olive oil 

3 tablespoons powdered sugar 

Directions

  1. In a small bowl, mix together the cranberry sauce, mustard, and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Divide the cheese slices among the bread. Divide the turkey over every other slice of bread. Sandwich the turkey and cheese slices together.
  2. In a medium bowl, whisk together the eggs, heavy cream, and salt. 
  3. Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook for 3 to 4 minutes or until the first side is golden brown. 
  4. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. Cook in batches if needed. Sprinkle one side of each sandwich with powdered sugar and serve warm.