No, this is a tasty, french toast-y version. I really liked it and it made the challah bread I made even more delicious. I had some leftover homemade strawberry jam, so I used that instead. I served it on the side, just in case the flavor combo was weird. But it wasn’t! I thought the whole smoky-sweet-eggy thing was awesome. A lot of versions use swiss cheese, but the smoked gouda was so good, I’ll probably stick with that.
Turkey Monte Cristo Sandwich (FN)
- Eight 1/2 inch thick slices challah bread or brioche
- 3 tablespoons Dijon mustard
- 6 ounces smoked Gouda cheese, shredded
- 12 ounces thinly sliced cooked turkey breast
- Kosher salt and freshly ground pepper
- 1/2 cup whole berry cranberry sauce or relish (strawberry was awesome, I think raspberry would be good too)
- 3 large eggs
- 1/3 cup milk
- 2 tablespoons unsalted butter (I just rubbed the stick on the hot skillet)
- 2 tablespoons vegetable oil (left out, I was trying to be healthy!)
To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich.
In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.
Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.