Leftover turkey and cranberry sauce are the stars of the show in this classic sandwich. Sweet, savory and bursting with flavor, the Monte Cristo Sandwich with Cranberry Jam is like french toast on steroids….completely amazing and fantastic on a crisp winter day. So easy to make.
Tomorrow is the big day….the day we eat so much we all get bigger. And need bigger pants. The day we wish we didn’t have that last bit of stuffing drenched in gravy. The day we end up falling asleep by 6:00 while standing at the kitchen sink scrubbing the bottom of the roasting pan. The day we vow to never eat turkey again.
UNLESS….it’s turned into something pretty stellar…completely unlike the dinner from the previous night. I could eat turkey every single day if I didn’t really recognize it as turkey. So, I try my best to mix things up a bit when it comes to the day after leftovers….and the next day after the day after leftovers. That turkey could be around for awhile and since we don’t waste food here….it turns into something a little like this Monte Cristo Sandwich with Cranberry Jam. I use the term “jam” loosely here…just so you’re aware, it’s not really jam. It’s leftover cranberry sauce.
If you made my sausage stuffing, you may have some hearty bread leftover. If not, never fear…your local grocery store has restocked the shelves and if you’re brave enough to leave the house on Black Friday, you should be able to score a loaf. Believe me when I say…this sandwich is worth enduring the likes of a zombie apocalypse, so if you’re out of bread go get some immediately. ALSO, I always have a hunk of Jarlsberg on my cheese tray…and inevitably, there’s always a bit leftover so that’s what I used in this recipe. Regular swiss cheese would do well here too. Leftover turkey, ham, swiss, a bit of dijon on some bread….then you dip that beauty in a bit of egg whisked with some half and half, nutmeg, salt and pepper. Grill like a piece of french toast until the cheese is melty and the crust is golden. Sprinkle with powdered sugar, slather with cranberry “jam.” Take a gigantic bite. It’s a wonderful thing. A sandwich on two slices of french toast. And you won’t even realize you’re eating leftovers. Perfect when paired with a little online shopping.
Monte Cristo Sandwich with Cranberry Jam
- 1 tablespoon butter
- Four thick slices of bread (I used Brioche)
- 2 tablespoons dijon mustard
- 8 slices swiss cheese
- 6 slices deli ham or leftover cooked ham
- 6 slices sliced turkey breast
- 2 large eggs
- 1/4 cup half and half
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 1/4 cup cranberry sauce
- Powdered sugar
- Melt the butter on a griddle pan over medium heat.
- Lay the bread slices out on a flat work surface and spread one side of each slice with the dijon mustard. Top a piece of bread with two slices of cheese. Layer three slices of ham on the cheese and top with three slices of turkey. Top the turkey with two more slices of cheese and then place a piece of bread on top to create a sandwich. Repeat with the remaining bread.
- In a medium bowl, whisk together the egg, half and half, nutmeg, salt and pepper until combined. Dip one side of the sandwich in the egg mixture and then turn to dip the remaining side. Place the sandwich on the griddle pan and repeat with the remaining sandwich. Cook the sandwich until golden brown, approximately 4 minutes. Turn the sandwich over. Continue to cook until golden brown and the cheese has melted, 4-5 minutes.
- Cut the sandwiched in half and sprinkle with the powdered sugar. Serve immediately with the cranberry sauce.