Before we pack away the pumpkins and cornstalks, here is one more recipe revolving around Thanksgiving.
I know, I know. It’s been almost 3 weeks of recipes focused on the holiday. But this is a food blog, and Thanksgiving is the mother of all food holidays. Plus, Thanksgiving leftovers are as equally sought after as their initial presentation.
To keep you from crashing after your Black Friday shopping or to cure a hangover due to either too much wine or too much family togetherness, this sandwich is here for you.
Bonus – it’s suitable for breakfast, brunch, lunch or dinner! Amazing, right?
A Monte Cristo with leftover turkey, cranberry sauce, fontina cheese, a simple curry mayo and arugula if you have it on hand.
It’s kind of like a French toast and panini sort of hybrid. You assemble the sandwich, but instead of buttering the bread and grilling like you would a panini, you dunk the bread in an egg/milk mixture and grill the sandwich in melted butter.
The cheese melts, the bread gets toasty and the curried mayonnaise amplifies the balance of savory and tart. I add a splash of maple syrup to the egg mixture to play off the French toast vibe.
The flavors dance together to revive your turkey and help you feel recharged. You did it! You made it through the planning, prep and hosting. Now stay home and keep the shopping to the online kind. Maybe think about pulling out those Christmas decorations if you have it in you. Or not. That’s ok too!
For more recipes that feature leftover Thanksgiving ingredients see THIS POST from last year.
- 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.