Turkey Cranberry Monte Cristo

Paula Deen

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Thksgmtch - Recipe
1.00 LBS


  • 8 slices potato bread
  • 1/2 cup mayonnaise
  • 1/2 cup whole cranberry sauce
  • 1 cup fontina cheese, grated
  • 8 slices turkey, cooked (leftover)
  • 1 cup baby arugula
  • 3 eggs, lightly beaten
  • 1/3 cup whole milk
  • 1 pinch nutmeg
  • 2 tablespoons butter, (or solid shortening)


Step 1

Lay the 4 slices of the bread out on a cutting board. On each slice, spread 2 tablespoons of mayonnaise and 2 tablespoons of cranberry sauce.

Step 2

Sprinkle 2 tablespoons of the fontina, followed by 2 slices of the turkey on half of each sandwich.

Step 3

Divide the arugula among the sandwiches and sprinkle each sandwich with 2 more tablespoons of fontina over the arugula. Top with final bread slice and press down firmly to seal in the filling.

Step 4

In a large casserole dish, beat the eggs, milk and nutmeg.

Step 5

In a large skillet over medium heat, add the butter. Dip each sandwich into the egg mixture, coating both sides.

Step 6

When butter is melted and foamy in the skillet, add the sandwiches and cook on each side until golden brown.

Step 7

Remove from pan, drain on paper towels and rest for a few minutes. Cut in half and serve.