- 8 thick slices rustic bread
- Leftover turkey
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon curry powder
- 3 eggs, beaten
- ½ cup milk
- 1 tablespoon maple syrup
- 1 cup cranberry sauce
- 8 slices fontina cheese or other cheese of choice
- 2-3 tablespoons butter
- Arugula (optional)
In a shallow dish, combine the eggs, milk and syrup and whisk to combine.
In a small bowl, combine the mayonnaise, mustard and curry powder.
Spread cranberry sauce on four slices of bread. Layer the turkey, cheese and arugula over the cranberry sauce. Spread the curried mayo on the other slices of bread (one side only). Place the mayo side down on top of the other 4 sandwiches.
Heat a large 12” skillet over medium heat. Add a tablespoon of butter.
Meanwhile, dip the sandwiches into the egg mixture like you would for French toast. Let the bread sit for about 20 seconds to soak up some of the egg.
Place the sandwiches (you may need to do this in two batches) into the skillet and brown them for about 4-5 minutes on each side until the bread is a very golden brown and the cheese is melted.