One of the cool ways to use up leftover turkey after Thanksgiving is to make sandwiches. There is the tried and true method of slapping sliced turkey onto mayo spread bread but we wanted something a little different. Had we had any gravy left over, I would have made a Kentucky Hot Brown but, we didn’t, so I went for making Monte Carlo sandwich. While the traditional version uses ham, I have to tell you that thinly sliced turkey, a little tangy cranberry sauce and melted cheese made a darn tasty substitute.
I was making four sandwiches, so just increase the amounts of the below ingredients if you have more folks eating (or the ones there have heartier appetites).
We made ours with cheddar and gouda – they were so gooda!
Turkey and Cranberry Sauce Monte Carlo Sandwich
Artisan bread, sliced
1/2 cup cranberry sauce
thinly sliced cheese – sharp cheddar, gouda, muenster are all delicious choices
thinly sliced leftover turkey
2 large eggs
1 cup whole milk
2 tablespoons butter
Spread one slice of bread for each sandwich with cranberry sauce. Place the turkey to cover the cranberry layer. Take the cheese and cover the turkey. On the other piece of bread, spread more cranberry sauce, if desired.
In a shallow pie plate, add eggs and milk and whisk until combined. Soak each sandwich in the mixture, about 20 seconds per side. The bread will be saturated but not soggy.
Heat a nonstick skillet over medium. Spread the butter in the places you’ll be placing the sandwiches. Gently set the sandwiches on the hot griddle and cook until the bottoms are golden brown, 3-4 minutes. Flip sandwiches and cook the other sides until golden.
Serve with more cranberry sauce on the side.