Yum! Monte Cristo Sandwiches after Thanksgiving!

 

Hello again friends, and happy December! I hope you all had a happy Thanksgiving and wonderful Black Friday. I was feeling a lot of gratitude at my book signing event at Park Road Books in Charlotte on November 29th. To all who came out and might be reading this, thank you!

This week, my recipe is meant to make the most of those Thanksgiving leftovers, packed away in Tupperware and just begging to be used in something more inspired. For me that’s the Monte Cristo sandwich, a sweet-meets-savory classic that’s yummy enough, it’s been on Disneyland’s Blue Bayou and Tahitian Terrace menus since 1966.

My recipe calls for turkey and ham – or just one of the two – generous amounts of sweet cranberry sauce, and slices of Muenster cheese – made in a cast iron skillet as you would French toast, with a light dusting of confectioner’s sugar at the end of the recipe prep.

In my France travels, I’ve known this sandwich to be called the croque monsieur, and understand it originated in Paris around 1910. It’s cute to think the French also have a “croque madame”, basically a baked or broiled ham and cheese sandwich made with sweet bread just like monsieur, but topped with a fried egg.

You can keep it lower cal, by forgoing the skillet and using a panini press. You can also keep it vegetarian and enjoy your Monte Cristo sans turkey. I love the tang of cranberry sauce and savory cheese on sweet French toast. No matter what kind of cheese you use: Fontina, goat, Gruyere, Brie or Muenster, it’s all good!

Post-Thanksgiving Monte Cristo’s

15 minute Cuisine

Recipe makes 4 sandwiches

2 French loaves, cut into 8 slices

2 ½ cups cranberry sauce

12 ounces any cheese you like, thinly sliced or evenly spread

Several slices leftover turkey and ham (one of these meats is fine)

4 eggs

3 cups whole milk

6 Tablespoons butter

Confectioners’ sugar for garnish

Slather each bread slice with cranberry sauce; use as much or as little as you like. Add slices of cheese, then turkey/ham to each slice, and top with final slice of bread, cranberry sauce-side down.

In a shallow bowl, whisk the eggs and milk until just combined. Soak each sandwich in the mixture, about 25 seconds per side, saturated but not soggy.

Over medium heat, melt the butter in a cast iron skillet. Batch cook the sandwiches until the bottoms are golden brown, about 3 minutes. Flip sandwiches and cook the other sides until they are also golden, like French Toast.

Add more butter as needed to cook remaining sandwiches.

Sprinkle with confectioners’ sugar before serving the sammies nice n’ warm.

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