Turkey and Cranberry Sauce Monte Carlo Sandwich

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.

Soufflé Potatoes

This potato casserole went really well with Thanksgiving dinner in place of mashed potatoes. It is also a little more diabetic friendly because of the cottage cheese and eggs.

My mom is a fan of mixing a packet of Lipton Onion Soup and Dip Mix in a container of sour cream to eat as a dip with potato chips. She had just made some when I had the idea of using a 1/2 cup  in this recipe instead of just plain sour cream and it added a subtle onion flavor to the final dish. Yum! I may need to use more of this in other recipes that call for sour cream and would be enhanced with onion flavor.

Soufflé Potatoes

3 cups mashed potatoes (about 6 potatoes)
1 cup cottage cheese
½ cup sour cream
3 egg yolks, well beaten
4 tablespoons butter, melted
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
3 egg whites, stiffly beaten
1 tablespoon butter

Preheat oven to 350 degrees F. Butter a two quart casserole dish.

In a large mixing bowl, stir together mashed potatoes, cottage cheese, sour cream, egg yolks, melted butter, garlic, salt and pepper. Use an electric mixer to beat the mixture until light and fluffy. Fold in the egg whites.

Spoon the mixture into the prepared casserole dish. Dot with the butter.

Bake in the 350 degree F oven for 1 hour or until the casserole is puffed and top is golden.