What to do with Thanksgiving leftovers? Isn’t that always the question? This week the #SundaySupper team is bringing you tons of ideas on how to use up that turkey, cranberry sauce, stuffing and potatoes.
I know I have been wanting to try this recipe ever since last year and have been waiting for leftover turkey. Well I finally made that roasted turkey breast and was able to give it a try. Monte Cristos are my husbands favorite sandwich so he was doing backflips when I told him what was for lunch.
If you are unfamiliar with a monte cristo it is usually a fried ham and cheese sandwich, normally served with a berry preserve for dipping. Well this one has the “preserve” inside of it in the form of cranberry sauce. But I bet it would be extra delicious with a drizzle of warm maple syrup. Just thinking of that now, I am jealous I didn’t think of the maple syrup back when I made these.
If you need more inspiration for leftover check out all the wonderful recipes below.
- 2 slices soft bread, potato or challah
- Leftover turkey
- Leftover cranberry sauce
- 1 thick slice of gouda cheese
- 1 egg
- 1 tbsp milk
- ⅛ tsp nutmeg
- Powdered sugar, for dusting
- In a wide dish beat egg with milk and nutmeg.
- Assemble the sandwich turkey, with a thin spread of cranberry, topped with a slice of gouda between the two slices of bread.
- Heat skillet over medium heat. Spray with non stick cooking spray.
- Dip both sides of the sandwich in the egg mixture and place on skillet. Let cook 5 minutes on each side or until bread is browned like French toast.
- Sprinkle with powdered sugar before serving.
Adapted from Paula Deen
Welcome to supperforasteal – Helena Here, but friends call me Lane!