Turkey Monte Cristo

• Produce

  • 4 small handfuls Arugula

• Refrigerated

  • 1 Egg, large

• Condiments

  • 8 tbsp Berry cranberry sauce, whole

• Baking & Spices

  • 1 Kosher salt and pepper
  • 1 Powdered sugar

• Bread & Baked Goods

  • 8 slices Udi's gluten free white sandwich bread

• Dairy

  • 4 tbsp Butter
  • 8 slices Swiss cheese
  • 1/2 cup Whole milk

• Other

  • 3 cups Leftover turkey slices or chunks

Found on nutmegnanny.com

Description

Ingredients

• 1 large egg
• 1/2 cup whole milk
• Kosher salt and pepper, to taste
• 8 slices Udis gluten free white sandwich bread
• 8 tablespoons whole berry cranberry sauce
• 8 slices Swiss cheese
• 3 cups leftover turkey slices or chunks
• 4 small handfuls arugula
• 4 tablespoons butter
• Powdered sugar

Directions

• In a shallow dish whisk together egg and milk. Season with kosher salt and pepper and set aside. Lay out 4 slices of bread and top in this order - 1 tablespoon cranberry sauce, 1 slice Swiss cheese, equal amount of leftover turkey and 1 handful of arugula. Cover the other slices of bread with 1 tablespoon each of cranberry sauce and top the sandwich. In a large skillet or griddle set over medium heat add 2 tablespoons butter. Let the butter melt and get hot. Once the butter is hot dip the sandwich (both sides) into the egg mixture and add to the skillet. The bread slices are small than normal bread so depending on the size of your skillet or griddle you can fit anywhere from 2 to 4 sandwiches. Cook until the bottom is golden browns and flip. If the skillet needs more butter add the remaining 2 tablespoons of butter. When you remove the sandwich from the skillet the cheese should be melted (and the inside of the sandwich will be hot) and the outside will be golden brown. Serve hot with extra cranberry sauce and sprinkled with powdered sugar.