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Turkey and Cranberry Monte Cristo for #SundaySupper – Supper for a Steal

Turkey & Cranberry Monte Cristo - Supper for a Steal

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.

Turkey & Cranberry Monte Cristo

Turkey and Cranberry Monte Cristo for #SundaySupper

Prep time
Cook time
Total time
Recipe type: Sandwich
Serves: 1
  • 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
  1. In a wide dish beat egg with milk and nutmeg.
  2. Assemble the sandwich turkey, with a thin spread of cranberry, topped with a slice of gouda between the two slices of bread.
  3. Heat skillet over medium heat. Spray with non stick cooking spray.
  4. 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.
  5. Sprinkle with powdered sugar before serving.


Adapted from Paula Deen

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