I was craving an indulgent sandwich and what better one than a Monte Cristos? Nom nom! I found this recipe in Food Network Kitchens Favorite Recipes cookbook. Unfortunately I couldn’t find challah bread, so I improvised with another thick bread I found. It still tasted great, though!
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 8 slices (preferably) challah bread (about 1 inch thick)
- 6 ounces sliced Muenster cheese
- 12 ounces thinly sliced cooked turkey breast
- Kosher salt
- Freshly ground black pepper
- 2/3 cup whole-berry cranberry sauce
- 3 large eggs
- 1/4 cup milk
- 4 tbsp unsalted butter
- Mix the mustard and mayonnaise together in a small bowl. Lay the bread on a work surface and spread about 1 tablespoon of the mustard mixture on one side of each piece.
- Lay the cheese on half of the bread slices, top with the turkey, and season with salt and pepper to taste. Spread the cranberry sauce on the remaining 4 bread slices and close the sandwiches, pressing each one together slightly.
- In a pie plate or other shallow dish, whisk the eggs with the milk and salt and pepper to taste. Heat 2 large skillets over medium low heat and divide the butter between them. Dip each sandwich in the egg mixture to coat completely – including the sides. Lay 2 sandwiches in each skillet and cook until bread is golden brown and cheese has melted, turning once, about 5 minutes per side. Halve and serve immediately.